Some recipes are more than a list of ingredients. They hold memories. This one brings back the warmth of my Aunt Cecil’s kitchen — a place filled with laughter, the smell of homemade anything and everything wafting from the kitchen, and family gathered around the table.
For years, I thought her Green Chili recipe was lost forever. Many years after she passed away, I was flipping through one of her old cookbooks and found a worn, handwritten note tucked inside. There it was — Aunt Cecil’s Green Chili Recipe! One look at her familiar handwriting, and I knew I had to make it again.
This chili is hearty, simple, and full of flavor. It’s not fancy — just old-fashioned comfort food made with love.
Just a heads-up: This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. Thank you for supporting The Tinkering Spinster!
Ingredients
- 2 lb diced chuck roast
- 4 (4-oz) cans diced green chile
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- ½ finely diced onion
- ½ tsp garlic salt
- ½ tsp oregano
- ½ tsp salt
- 1/4 cup flour
- 1 cup water
Instructions
- Brown the beef: In a large pot or Dutch oven, brown the diced chuck roast over medium heat until the edges are golden. Drain excess fat.
- Add the flour and cook for 1-3 minutes to remove the raw flour taste.
- Add flavor: Stir in the diced onion, garlic salt, oregano, and salt. Cook for 3–5 minutes, until the onion softens.
- Add the chiles and tomatoes: Pour in the green chiles and Rotel tomatoes. Stir to combine, then reduce the heat to low.
- Simmer: Cover and let the green chili cook, stirring occasionally, until the beef is tender and the sauce thickens.
- Taste and adjust: Add more salt or green chili if you like a bolder flavor.
Serve in a warm tortilla with refried beans, spoon it onto rice, or enjoy it by itself with a sprinkle of cheese. However you eat it, every bite feels like home.
Why I Love This Recipe
Finding this recipe felt like finding a piece of my aunt again. It’s simple, rustic, and comforting — the kind of food that connects generations. Cooking it makes me feel close to her, and sharing it here keeps her memory alive.
If you love family recipes, be sure to check out the rest of my recipes at thetinkeringspinster.com/category/recipes.
And if you make this dish, don’t forget to pin it for later or share it with someone who loves a good homemade meal.
Happy tinkering,
Susan
Cecil's Green Chili
Ingredients
- 2 lb Diced Chuck Roast
- 4 4 oz Cans Diced Green Chile
- 1 10 oz Can Rotel Diced Tomatoes and Green Chilies
- 1/2 Finely Diced Onion
- 1/2 tsp Garlic Salt
- 1/2 tsp Oregano
- 1/2 tsp Salt
- 1/4 cup Flour
- 1 cup Water
Instructions
- Dice meat into bite size pieces
- Brown meat in a heavy pan or dutch oven
- Remove excess fat
- Add flour
- Cook for 1 to 3 minutes to remove the raw flour taste
- Add the green chilies, Rotel and spices
- Stir to combine
- Cover and let simmer on low heat, stirring occasionally, until meat is tender
- Taste and adjust.
