Slow Cooker Beef Green Chili
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Ingredients
  • 2.5 to 3 pound boneless lean beef roast or steak (chuck cross rib, bottom round rump roast, skirt steak or top round steak)
  • 2 cups chopped yellow onion, about 1 large
  • 1 tbsp smoked paprika
  • 1 ½ teaspoons salt
  • 1 tsp dark chili powder
  • 1 tsp cayenne pepper or to taste
  • 1 tsp freshly ground black pepper
  • 3 tbsp olive oil
  • 1 tsp minced garlic or garlic powder
  • 24-32 oz can mild to medium green enchilada sauce (I like Las Palmas Green Chile Enchilada Sauce)
  • ¼ to 1 cup medium hot diced green chiles (to taste)
  • 1-2 cups salsa verde or crushed tomatillos (optional)
  • Shredded cheese, sliced avocado, and chips (optional)
Instructions
  1. Slice the beef across the grain into 1-2 inch strips about ¼ to ½ inch wid and set aside in a large bowl.
  2. In a cup, combine the smoked paprika, salt, chili powder, garlic, cayenne pepper, and black pepper; sprinkle over the beef while using your hands or a wooden spoon to mix the spices in with the beef chunks. Set aside (or in fridge) for 15-30 minutes or more to let spices permeate. This step can be done day before.
  3. In a large skillet, heat the olive oil over medium-high heat. Brown the beef until starting to sear on all sides).
  4. Transfer the beef to the slow cooker, pour the enchilada sauce and diced green chiles in and stir to mix. If desired, pour salsa verde in (or it can be added in the last half hour).
  5. Cover and cook on low for 3 to 4 hours, or until the beef is tender.
  6. Serve in bowls with shredded cheese, avocado slices and chips on the side, if desired. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/crockpot-chili-recipes/slow-cooker-beef-green-chili/