Description
A hearty and aromatic stew with tender beef and vibrant green chiles, perfect for chilly days and gatherings.
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 4 cups green chiles, roasted and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes until they’re browned on all sides.
- Transfer the beef into your crockpot. Add the chopped green chiles, onion, and minced garlic.
- Pour in the beef broth, then sprinkle the cumin, oregano, salt, and pepper. Stir everything until it’s well combined.
- Set your crockpot to low and let it cook for 360-480 minutes.
- Serve it hot, garnished with fresh cilantro.
Notes
Let the chili cool before storing leftovers in an airtight container. It can be refrigerated for 3-4 days or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg