Crock Pot Green Chili Recipe

In our house, weeknight dinners need to be two things: delicious and easy. Life is busy, and spending hours in the kitchen after a long day just isn’t always feasible. That’s why slow cooker recipes are my absolute best friend, and this Crock Pot Green Chili recipe is a true champion in our rotation. From the first time I made it, the aroma filled the house with a warm, inviting scent that promised comfort and flavor. And it absolutely delivered! My family devours this chili, whether we’re enjoying it in hearty bowls piled high with toppings or wrapped in warm tortillas for satisfying burritos. The beauty of this recipe, besides its incredible taste, is its sheer simplicity. It practically cooks itself! You just toss everything into the crock pot, set it, and forget it. Come dinner time, you’re greeted with tender, flavorful beef in a rich green chili sauce that’s perfect for a crowd or a cozy family meal. Plus, it’s incredibly easy to double or even triple this recipe, making it ideal for potlucks, game days, or any gathering where you need to feed a hungry bunch. Trust me, this Crock Pot Green Chili is a recipe you’ll turn to again and again.

Ingredients

This Crock Pot Green Chili recipe uses simple, readily available ingredients that come together to create a dish bursting with flavor. Let’s break down each component and explore why they are essential to this delicious chili.

• 2 lb Beef Stew Meat, Cut in Bite-Size Pieces: The foundation of this chili is hearty, tender beef. Stew meat is the perfect choice for slow cooking because it’s typically a tougher cut that becomes incredibly melt-in-your-mouth tender as it simmers for hours. Look for beef chuck roast or round roast, which are commonly sold as stew meat. Cutting it into bite-size pieces ensures even cooking and makes it easy to eat in both bowls and burritos. For optimal browning (although not strictly necessary for the slow cooker method, it does enhance flavor – see tips later!), consider using a fattier cut of stew meat as the rendered fat contributes to richness. If you are looking for leaner options, you can trim excess fat before cubing the meat. Alternatively, for a richer, more intense beef flavor, you could even consider using short ribs cut into smaller pieces, although this will increase the fat content and richness of the final dish.
• 1 can (27 oz) Whole Green Chilis, Drained Well: Green chilis are the star of the show, providing the signature flavor and mild heat that define green chili. Whole green chilis, typically Anaheim or California chilis, are readily available canned. Draining them well is crucial to prevent the chili from becoming watery. The level of heat in green chilis can vary; mild is generally used in canned varieties, but if you prefer a spicier chili, look for “hot” or “fire-roasted” green chilis. For a more complex flavor, you can roast fresh green chilis yourself under the broiler or on a grill until the skin is blackened, then peel, seed, and roughly chop them before adding them to the crock pot. This roasting process adds a smoky depth that elevates the chili. If you are sensitive to heat, be sure to remove the seeds and membranes from the chilis, as these are where most of the capsaicin (the compound that makes chilis hot) resides.
• 1 can (28 oz) Diced Tomatoes, Drained Well: Diced tomatoes add acidity, sweetness, and body to the chili. Canned diced tomatoes are convenient and provide consistent results. Again, draining them well is important to prevent excess liquid in the final dish. You can use regular diced tomatoes, or for a slightly different flavor profile, consider fire-roasted diced tomatoes, which will add a subtle smoky note that complements the green chilis beautifully. If you prefer a smoother chili, you can use crushed tomatoes instead of diced. Fresh tomatoes can also be used, especially during tomato season. To use fresh tomatoes, you’ll need about 4-5 large tomatoes, peeled and diced. Roasting fresh tomatoes before adding them to the chili can also enhance their sweetness and flavor.
• 2 cloves Garlic, Chopped: Garlic is an essential aromatic that adds depth and savory notes to the chili. Fresh garlic is always recommended for the best flavor. Two cloves provide a good base flavor, but you can adjust this to your preference. For a milder garlic flavor, you can use roasted garlic instead. To roast garlic, simply cut off the top of a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 40 minutes, or until the cloves are soft and caramelized. Roasted garlic adds a sweet, mellow garlic flavor to the chili. If you are short on time, pre-minced garlic can be used, but fresh garlic will always offer a brighter, more robust flavor.
• 1 medium Onion, Chopped: Onion is another crucial aromatic that contributes sweetness and savory depth to the chili. A medium yellow or white onion works well in this recipe. Chopping the onion allows it to soften and release its flavors as it slow cooks. For a deeper, sweeter onion flavor, you can sauté the chopped onion in a little olive oil until it is softened and slightly caramelized before adding it to the crock pot. This step, while adding a little extra prep time, significantly enhances the overall flavor of the chili. Red onion can also be used for a slightly sharper flavor.
• 2 Beef Bouillon Cubes: Beef bouillon cubes are a concentrated source of beef flavor that intensifies the savory notes in the chili. They dissolve easily in liquid and add a rich umami depth. You can use regular or low-sodium bouillon cubes depending on your dietary preferences. For an even richer beef flavor, you can substitute beef bouillon paste or beef base, which are more concentrated than bouillon cubes. Alternatively, you can enhance the beef flavor by using bone broth instead of regular beef broth (see next ingredient).
• 1/2 can Beef Broth: Beef broth provides the liquid base for the chili and helps to dissolve the bouillon cubes. Use a good quality beef broth for the best flavor. Low-sodium beef broth is a good option to control the salt content of the chili. For a richer, more flavorful broth, you can use homemade beef broth or bone broth. Bone broth, in particular, adds depth of flavor and nutritional benefits to the chili. The recipe calls for half a can (approximately 14 oz) of beef broth, but you can adjust the amount slightly depending on your desired consistency. Remember, the chili will produce liquid as it cooks, so it’s best not to add too much broth initially.
• 1/2 tsp Dried Oregano: Dried oregano adds a classic earthy, slightly peppery flavor that complements the beef and green chilis beautifully. Oregano is a staple herb in Mexican and Southwestern cuisine, making it a perfect addition to green chili. If you prefer fresh oregano, you can use about 1 teaspoon of chopped fresh oregano instead of dried. Other herbs that complement green chili include cumin, coriander, and chili powder. A pinch of smoked paprika can also add a nice smoky depth.

Instructions

Making this Crock Pot Green Chili is incredibly simple. Follow these step-by-step instructions to create a delicious and satisfying meal with minimal effort.

1. Prepare the Crock Pot: Begin by adding about half a can of beef broth (approximately 14 oz) into your crock pot. This initial layer of broth will help to prevent the bouillon cubes from sticking to the bottom and ensures they dissolve evenly. Add the two beef bouillon cubes to the broth in the crock pot. The warm broth will start to dissolve the bouillon cubes, creating a flavorful base for the chili.
2. Add Tomatoes and Green Chilis: Next, add the drained diced tomatoes and drained, roughly chopped green chilis to the crock pot. It’s important to drain both the tomatoes and green chilis well to avoid excess liquid in the final chili. Roughly chopping the green chilis ensures they are distributed throughout the chili and are easier to eat. If you prefer smaller pieces of green chili, you can chop them more finely. At this stage, if you want to increase the spice level, you can add the seeds and membranes from some of the green chilis (remember to handle chili seeds with caution and wash your hands thoroughly afterwards!).
3. Combine Remaining Ingredients and Cook: Add the chopped onion, chopped garlic, dried oregano, and bite-sized pieces of beef stew meat to the crock pot. Stir all the ingredients together well to ensure everything is evenly distributed and the beef is coated in the broth and seasonings. This thorough mixing helps to combine the flavors and ensures even cooking. Once everything is well combined, cover the crock pot with the lid and cook on low heat for 8 hours. Alternatively, you can cook on high heat for 4 hours if you are short on time, but cooking on low for a longer period allows the flavors to meld and develop more deeply, and the beef becomes incredibly tender. Resist the urge to lift the lid during cooking, as this releases heat and can prolong the cooking time.
4. Check for Doneness and Adjust Seasoning: After the cooking time is complete, check the beef for tenderness. It should be easily shredded with a fork. If the beef is not yet tender, continue cooking for another hour or two on low. Once the beef is tender, taste the chili and adjust the seasoning as needed. You may want to add a little more salt, pepper, or oregano to taste. If you prefer a spicier chili, you can add a pinch of cayenne pepper or a dash of hot sauce at this point. If you find the chili is too thick, you can add a little more beef broth to reach your desired consistency. Remember, the chili will thicken slightly as it cools.
5. Serve and Enjoy: Your Crock Pot Green Chili is now ready to serve! Ladle it into bowls or use it as a filling for burritos. Garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, diced onions, avocado, or tortilla chips. Refer to the “How to Serve” section below for more serving suggestions and topping ideas. Enjoy this flavorful and comforting meal!

Nutrition Facts

(Estimated, per serving, based on 8 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 6-8
• Calories per Serving: Approximately 350-450 calories (This is an estimate and can vary significantly based on the leaness of the beef and toppings added.)

Approximate Macronutrient Breakdown (per serving):

• Protein: 30-40g
• Fat: 15-25g (Varies based on beef fat content)
• Carbohydrates: 10-15g

Important Note: These are estimated nutritional values. For accurate nutritional information, it is recommended to use a nutrition calculator with the specific brands and quantities of ingredients you use. Serving sizes can also significantly impact the calorie and macronutrient content. To reduce calories and fat, use leaner beef stew meat and low-sodium beef broth. Be mindful of toppings, as they can add significant calories and fat.

Preparation Time

• Prep Time: 30 Minutes
• Cook Time: 8 Hours on Low, or 4 Hours on High

The 30-minute prep time mainly involves chopping the onion and garlic, cubing the beef if necessary, measuring out the spices, and draining the canned ingredients. The beauty of this recipe is that the majority of the time is hands-off cooking in the slow cooker. This makes it perfect for busy weeknights or weekends when you want a delicious and satisfying meal without spending hours in the kitchen. You can easily prepare this chili in the morning before work and come home to a flavorful dinner ready to be served. The slow cooking process not only tenderizes the beef but also allows the flavors to meld and deepen, resulting in a truly delicious chili.

How to Serve

This versatile Crock Pot Green Chili can be served in a variety of ways. Here are some delicious and popular serving suggestions:

• Classic Chili Bowl:
  • Ladle generous portions of the green chili into bowls.
  • Toppings Galore: Set out a variety of toppings for everyone to customize their bowls. Popular toppings include:
    • Shredded cheese (cheddar, Monterey Jack, Pepper Jack)
    • Sour cream or Greek yogurt
    • Chopped fresh cilantro
    • Diced red or white onions
    • Sliced avocado or guacamole
    • Tortilla chips or strips
    • Lime wedges for squeezing over the chili
    • Hot sauce for extra heat
• Hearty Burritos:
  • Warm large flour tortillas.
  • Fill each tortilla with a scoop of green chili, cooked rice (white or brown), refried beans or black beans, and shredded cheese.
  • Fold the tortillas burrito-style and serve. You can also lightly grill or pan-fry the burritos for a crispy exterior.
• Green Chili Cheese Fries or Nachos:
  • Pour the green chili over a bed of crispy fries or tortilla chips.
  • Top with shredded cheese and other nacho toppings like jalapenos, sour cream, and guacamole.
• Tacos:
  • Use the green chili as a filling for soft or hard shell tacos.
  • Top with shredded lettuce, diced tomatoes, cheese, and sour cream.
• Over Rice or Quinoa:
  • Serve the green chili over a bed of fluffy cooked rice or quinoa for a satisfying and complete meal.
• With Cornbread or Biscuits:
  • Serve alongside a side of warm cornbread or biscuits for dipping and soaking up the delicious chili.

No matter how you choose to serve it, this Crock Pot Green Chili is sure to be a hit!

Additional Tips

Here are five additional tips to elevate your Crock Pot Green Chili and make it even more flavorful and convenient:

1. Brown the Beef for Deeper Flavor: While not strictly necessary for slow cooking, browning the beef stew meat before adding it to the crock pot significantly enhances the depth of flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Working in batches, brown the beef on all sides until it’s nicely seared. This caramelization process adds a rich, savory crust to the beef that infuses into the chili as it cooks. Transfer the browned beef to the crock pot before adding the other ingredients.
2. Sauté the Onions and Garlic for Enhanced Aromatics: Similar to browning the beef, sautéing the onions and garlic before adding them to the crock pot unlocks their aromatic potential and creates a more complex flavor base for the chili. After browning the beef (or in a separate skillet), add a little more olive oil to the skillet. Add the chopped onions and sauté until they are softened and translucent, about 5-7 minutes. Then, add the chopped garlic and cook for another minute until fragrant. Add the sautéed onions and garlic to the crock pot along with the other ingredients.
3. Customize the Spice Level: This recipe is designed to be mild and family-friendly. However, you can easily adjust the spice level to your liking. For a spicier chili:
   • Use Hot Green Chilis: Look for canned “hot” or “fire-roasted” green chilis.
   • Include Chili Seeds and Membranes: Add the seeds and membranes from some of the green chilis to the crock pot.
   • Add Jalapeños or Serrano Peppers: Finely chop a jalapeño or serrano pepper (remove seeds for less heat) and add it to the crock pot along with the other vegetables.
   • Use Cayenne Pepper or Chili Powder: Add a pinch of cayenne pepper or a teaspoon of chili powder for extra heat and depth of flavor.
   • Serve with Hot Sauce: Offer hot sauce on the side for those who want to add extra heat to their individual bowls.
4. Make it Ahead and Freeze for Easy Meals: Crock Pot Green Chili is a fantastic make-ahead meal. It actually tastes even better the next day as the flavors have more time to meld together. You can prepare a large batch of chili and store it in the refrigerator for up to 3-4 days. For longer storage, this chili freezes beautifully. Allow the chili to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. To thaw, place the frozen chili in the refrigerator overnight or thaw in the microwave. Reheat gently on the stovetop or in the microwave until heated through.
5. Explore Different Green Chili Varieties: While Anaheim or California chilis are commonly used for canned green chilis, you can experiment with other varieties for different flavor profiles. Poblano peppers offer a mild, earthy flavor. Hatch chilis, from New Mexico, are known for their distinctive flavor and varying levels of heat. If you can find fresh green chilis, roasting them before adding them to the chili will enhance their flavor and add a smoky dimension. Experimenting with different types of green chilis can add a unique twist to your Crock Pot Green Chili.

FAQ Section

Here are some frequently asked questions about Crock Pot Green Chili:

Q1: Can I use ground beef instead of stew meat?

A: Yes, you can substitute ground beef for stew meat. However, stew meat, especially beef chuck, becomes incredibly tender and flavorful during slow cooking, resulting in a richer and more satisfying chili. If using ground beef, brown it in a skillet and drain off any excess fat before adding it to the crock pot. Ground beef will cook faster than stew meat, so you may want to reduce the cooking time slightly, especially on high heat.

Q2: Can I make this chili vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, substitute the beef stew meat with hearty vegetables like potatoes, sweet potatoes, butternut squash, or mushrooms. You can also add canned beans, such as pinto beans, black beans, or kidney beans, for protein and substance. For a vegan version, ensure you are using vegetable broth instead of beef broth and omit the beef bouillon cubes or use vegetable bouillon. You can also add a touch of liquid smoke for a smoky depth of flavor that mimics the richness of beef.

Q3: How can I make this chili spicier?

A: There are several ways to increase the spice level of this chili. You can use “hot” or “fire-roasted” canned green chilis. Include the seeds and membranes from some of the green chilis. Add chopped jalapeños or serrano peppers. Incorporate cayenne pepper or chili powder. Serve with hot sauce on the side. Start with small amounts of added heat and taste as you go, as it’s easier to add spice than to remove it.

Q4: Can I use fresh tomatoes and green chilis instead of canned?

A: Yes, you can use fresh tomatoes and green chilis. For fresh tomatoes, you’ll need about 4-5 large tomatoes. Peel and dice them before adding them to the crock pot. Roasting fresh tomatoes before adding them will enhance their flavor. For fresh green chilis, you will need to roast them under the broiler or on a grill until the skin is blackened. Then, peel, seed, and roughly chop them before adding them to the crock pot. The quantity of fresh green chilis will depend on their size and heat level, but about 1-1.5 lbs of fresh green chilis is a good starting point.

Q5: Can I double or triple this recipe?

A: Yes, this recipe is very easy to double or triple, making it perfect for feeding a crowd. Simply multiply all the ingredient quantities by the desired factor. Ensure you use a crock pot that is large enough to accommodate the increased volume of ingredients. Cooking time may need to be slightly adjusted for larger batches, especially if using a very full crock pot, but generally, the cooking time will remain similar. Doubling or tripling this recipe is a great way to meal prep or have leftovers for future meals.

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