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 creamy polenta and you’ve got yourself a restaurant-quality dinner!

This beef dinner is so tender, and the buttery, creamy 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 great for a weeknight meal. I love how my slow cooker can just make dinners so much easier, don’t you?

What is Polenta?

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

While it is made from ground cornmeal-like grits, the similarities stop there. Grits and polenta are different in everything from the type of corn used to the texture and flavor 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 dried mustard
• Juice from one lime
• ¼ cup thinly sliced red onion, plus more 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 busy weeknights! Prep it in the morning and you’ll come home to a delicious meal!

1. First, in a large skillet over medium-high heat, warm two tablespoons of olive oil.
2. Season the ribs with salt and pepper on two sides and add them to a large skillet. Cook beef ribs, turning occasionally until brown on all sides.
3. Next, combine the salsa verde, beef broth, garlic, oregano, cumin, and mustard seed in the slow cooker. Add the short ribs and cover with the lid.
4. Cook on low for 6 – 8 hours.
5. About a half hour before serving, remove the ribs from the slow cooker and shred the meat with two forks. Then return the meat to the pot.
6. Add the lime juice and red onion slices or some homemade Quick Pickled Red Onions! Stir and cook for an additional half hour.

Meanwhile, make the polenta!

How to make Polenta

While traditional polenta is made by cooking cornmeal in salted water, we are going to use broth for added flavor that complements our meal. Feel free to use water or chicken broth instead.

1. In a large saucepan, combine the beef broth, heavy cream, and salt and bring to a boil over medium-high heat.
2. Slowly add the polenta, stirring constantly with a wooden spoon to prevent it from clumping.
3. Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 – 18 for regular.
4. 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 airtight container and store it in the fridge for 3-5 days. It’s delicious the next day in warm flour tortillas or with rice and refried beans!

Can I use regular salsa instead of salsa verde?

To answer 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, green chiles, and cilantro. It has a more tart, fresh flavor.

You could certainly use salsa roja in this dish, but the flavor profile would be much different. The spice level is about the same, so it’s all about 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, additional red onion slices, and lime wedges. 

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

Can I cook Chili Verde on high heat instead?

While technically, you can make this on high heat for 3-4 hours, I don’t recommend it. The beef is much more 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 cover and pressure cook for 30 minutes. Let the pressure release naturally, then stir and serve the chili!

Can I freeze Beef Chili Verde?

Yes, you can easily freeze any leftovers in a freezer bag or other airtight container. Frozen beef chili will last for about 6 months in the freezer.

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

Try my other Slow Cooker Recipes!

There are so many delicious meals you can make in a crock pot! Try one of these favorite recipes next time:

• Crockpot Pot Roast
• Crockpot BBQ Root Beer Shredded Chicken
• Crockpot Pork Ragu
• Slow Cooker Carne Asada Taco Boats
• Slow Cooker Spicy Orange Pork Roast
• Slow Cooker Chili Beer Pot Roast
• Slow Cooker Sloppy Joes

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Keep an eye out for more of my easy recipes each week!