Name: Crock Pot Green Chili Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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!).

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.

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.

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

Serving Size: One Normal Portion
Calories: 350-450
Fat: 15-25g
Carbohydrates: 10-15g
Protein: 30-40g