There’s something steady about coming home to a Crockpot Beef Chili Verde that has been simmering since the morning. With the crockpot beef chili verde, the 2 pounds beef chuck roast, cut into 1-inch pieces and 1 can (15 oz) tomatillos, drained and chopped slow into a tender, no-fuss dinner.
Easy Slow Cooker Beef Chili Verde
This chili verde features succulent beef simmered with tomatillos, green chilies, and a blend of spices for a deliciously spicy kick. The recipe takes about 8 hours in the crockpot and serves 6 people.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch pieces
- 1 can (15 oz) tomatillos, drained and chopped
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup beef broth
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Prep the Ingredients: Cut the beef into bite-sized pieces and chop the onion and garlic.
- Combine Ingredients: In the crockpot, add the beef, tomatillos, green chilies, onion, garlic, cumin, oregano, chili powder, salt, pepper, and beef broth. Stir to combine.
- Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 12g
I usually make this Crockpot Beef Chili Verde on a weekend and keep the leftovers for the next day’s lunch, since it reheats without drying out. A spoon of 2 pounds beef chuck roast, cut into 1-inch pieces stirred in at the end brightens it up.
