Appetizers

Beef Chili Verde Made in the Slow Cooker

Appetizers

Posted on 2024-01-25

Beef Chili Verde Made in the Slow Cooker

Make this Slow Cooker beef Chili Verde by cooking savory beef short ribs low and slow with some spicy salsa verde. Serve this tender meat with linty polenta and you’ve got yourself a restaurant-quality dinner!

This beef dinner is so tender, and the buttery, linty polenta is delicious! We had just a little bit of the meat left over, so it’s perfect to use for lunch the next day in a taco or two.

It’s easy, delicious, and unconfined for a weeknight meal. I love how my slow cooker can just make dinners so much easier, don’t you?

SAVE THIS EASY BEEF CHILI VERDE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is Polenta?

Polenta is a kind of cornmeal porridge, often enriched with surf and butter. It has a lightly sweetened corn savor and is one of my favorite Italian repletion foods.

While it is made from ground cornmeal-like grits, the similarities stop there. Grits and polenta are variegated in everything from the type of corn used to the texture and savor itself.

Polenta pairs perfectly with the beef roast in this chili verde dinner!

Ingredients for beef Chili Verde

Gather together these ingredients to make this easy slow cooker meal:

2 tablespoons olive oil
2 ½ pounds boneless beef short ribs
16 ounces salsa verde (buy it from the grocery store or use my homemade version)
1 ½ cups beef broth
6 cloves minced garlic
2 teaspoons oregano
1 teaspoon cumin
¾ teaspoon zestless mustard
Juice from one lime
¼ cup thinly sliced red onion, plus increasingly for garnish
Fresh cilantro, chopped
Plain Greek yogurt, optional

Ingredients for Polenta

Make this polenta with just a few simple ingredients!

2 cups beef broth
1 cup heavy cream
1 cup milk
½ teaspoon salt
1 cup instant polenta (you can use regular, but it takes longer to cook)
2 tablespoons unsalted butter

How to Make beef Chili Verde in the Slow Cooker

This is an easy recipe that’s perfect for rented weeknights! Prep it in the morning and you’ll come home to a succulent meal!

First, in a large skillet over medium-high heat, warm two tablespoons of olive oil.
Season the ribs with salt and pepper on two sides and add them to a large skillet. Melt beef ribs, turning occasionally until brown on all sides.
Next, combine the salsa verde, beef broth, garlic, oregano, cumin, and mustard seed in the slow cooker. Add the short ribs and imbricate with the lid.
Cook on low for 6 – 8 hours.
About a half hour surpassing serving, remove the ribs from the slow cooker and shred the meat with two forks. Then return the meat to the pot.
Add the lime juice and red onion slices. Stir and melt for an spare half hour.

Meanwhile, make the polenta!

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How to make Polenta

While traditional polenta is made by cooking cornmeal in salted water, we are going to use goop for widow savor that complements our meal. Feel self-ruling to use water or yellow goop instead.

In a large saucepan, combine the beef broth, heavy cream, and salt and bring to a swash over medium-high heat.
Slowly add the polenta, stirring constantly with a wooden spoon to prevent it from clumping.
Reduce heat to low and stir constantly until liquid has been absorbed, well-nigh 3 minutes for instant and 10 – 18 for regular.
Now, remove the polenta from the heat and add the butter. Stir until completely incorporated.

Place a helping of polenta onto a dinner plate or serving bowl. Top with the beef Chili Verde and your favorite toppings!

FAQs

How do I store leftover Slow Cooker beef Chili Verde?

Transfer any cooled beef to an snapped container and store it in the fridge for 3-5 days. It’s succulent the next day in warm flour tortillas or with rice and refried beans!

Can I use regular salsa instead of salsa verde?

To wordplay this question, you have to know the differences between salsas. Salsa roja, your “regular salsa,” is made primarily with red tomatoes and smoky roasted chili peppers. Salsa verde is made with tomatillos and often has jalapeno peppers, untried chiles, and cilantro. It has a increasingly tart, fresh flavor.

You could certainly use salsa roja in this dish, but the savor profile would be much different. The spice level is well-nigh the same, so it’s all well-nigh personal preference!

What should I serve with this beef Chili Verde Slow Cooker recipe?

I love this dish served with a dollop of plain Greek yogurt, chopped cilantro, spare red onion slices, and lime wedges.

You could moreover serve it with tortilla chips, or forego the polenta entirely and serve this like a beef stew!

Can I melt Chili Verde on upper heat instead?

While technically, you can make this on upper heat for 3-4 hours, I don’t recommend it. The beef is much increasingly tender when cooked low and slow!

Can I make this in an Instant Pot pressure cooker?

You can make beef chili verde in the pressure cooker very easily!

Simply heat the oil and brown the short ribs in the pot, then add all the other chili verde ingredients to the pot. Then imbricate and pressure melt for 30 minutes. Let the pressure release naturally, then stir and serve the chili!

Can I freeze beef Chili Verde?

Yes, you can hands freeze any leftovers in a freezer bag or other snapped container. Frozen beef chili will last for well-nigh 6 months in the freezer.

Thaw it in the fridge overnight, then reheat in a large pot over medium heat, stirring occasionally.

Slow Cooker beef Chili Verde

Make Slow Cooker beef Chili Verde by cooking savory beef short ribs low and slow with spicy salsa verde. Serve this tender meat with linty polenta and you’ve got yourself a restaurant-quality dinner.

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6 servings

Calories 716kcal

Ingredients

Beef Chili Verde

2 tablespoons olive oil
2 ½ lbs. boneless beef short ribs
16 ounces salsa verde
1 ½ cups beef broth
6 cloves minced garlic
2 teaspoons oregano
1 teaspoon cumin
¾ teaspoon dried mustard
juice of one lime
¼ cup thinly sliced red onion plus spare for garnish
freshly chopped cilantro
plain Greek yogurt or sour cream optional

Polenta

2 cups beef broth
1 cup heavy cream
1 cup milk
½ teaspoon salt
1 cup instant polenta
2 tablespoons unsalted butter

Instructions

Beef Chili Verde

In a large skillet over medium-high heat warm two tablespoons olive oil.
Season the ribs with salt and pepper on two sides and add to skillet to brown on all sides,
In the slow cooker, combine the salsa verde, beef broth, garlic, oregano, cumin, and dry mustard.
Cook on low for 6 – 8 hours.
A half hour surpassing serving, remove the ribs from the slow cooker and shred with two forks.
Return meat to pot.
Add the lime juice and red onion slices. Stir and melt for an spare half hour.

Polenta

In a large saucepan, combine the beef broth, heavy cream, milk, and salt, and bring to a swash over medium-high heat.
Slowly add the polenta, stirring constantly to prevent it from clumping.
Reduce heat to low and stir constantly until liquid has been absorbed, well-nigh 3 minutes for instant and 10 – 18 for regular.
Add the butter and mix until completely incorporated.
Place a helping of polenta onto a dinner plate or serving bowl. Top with the beef Chili Verde, a dollop of plain Greek yogurt, chopped cilantro, spare red onion slices and lime wedges.

Nutrition

The family really loved this dinner. Having never had polenta before, I really liked that creaminess with the beef and thought it the butteriness of it complemented the beef very nicely.

Using my old rolling pin rating system, this dinner earned 4 rolling pins. It’s easy, succulent and unconfined for a weeknight meal. I love how my slow cooker can just make dinners so much easier, don’t you?