Classic Con Carne

• In America, most people simply refer to the Tex-Mex chili con carne as plain old “chili.” The red-hued stew typically features ground or cubed beef, kidney beans and seasonings such as chili powder, garlic, cumin and various peppers simmering in a gravy of diced tomatoes and tomato paste or puree. Chefs often add their own twists to chili con carne, which range from a sprinkle of cinnamon or a bit of melted chocolate to the addition of beer to the sauce. In the case of red chili con carne, tomatillos serve as one of these optional tweaks. To lend your chili a sharp, tart edge with just a slightly sweet undertone, blend tomatillo puree into your gravy at a ratio of about 1 cup of tamatillo per 2 cups of tomato.

Go Green

• While you can take or leave tomatillos in red chili con carne, they serve as an essential part of tangy chile verde -- or green chile -- sauce. Add meat to chile verde, usually pork shoulder chunks rather than the beef of red chili, and it becomes chili verde con carne. In the verde version, tomatillos act as the foundation of the chili gravy, along with other common ingredients such as onions, chiles, peppers, serranos, cilantro and garlic. While red chili features a warmer, richer taste, tomatillo-based chili verde has a springer, lighter and much tangier flavor.

The Tomatillo Effect

• Whether used sparingly in red chile con carne or as the foundation of chili verde con carne, tomatillos lend your dish an immediately sharp, tart taste with citrus notes and a subtly smooth, savory finish. However, taste isn't the only role tomatillos play in your chili gravy; because the fruits feature a high pectin content, they also help thicken the sauce. If you use tomatillos in your chili, leave out other thickeners -- such as flour, masa harina, cornmeal or cornstarch -- to avoid a gummy gravy.

Getting the Most from Tomatillos

• The usefulness of tomatillos doesn't end at chili. Salsa verde made from these papery little fruits lends itself to everything from tortilla chips to tacos. For a rich, fried take on the taco, chilaquiles with green salsa fit the bill. Tomatillo sauce also accents shrimp nicely, lending it a fruity and flavorful edge. For lighter fare, turn to corn and green bean salad with tomatillo dressing or a side of tangy tomatillo guacamole.