Chili verde is one of those dishes that just makes sense for a lazy weekend. I love the tangy, slightly spicy flavor, and I especially love that my crockpot does all the work while I’m out running errands or watching the kids’ soccer games. There’s something satisfying about coming home to a house that smells like slow-cooked beef and green chiles.
The best part about this recipe? It’s flexible. I’ll make a big batch on Sunday and we’ll eat it all week in different ways. Monday night we serve it over cauliflower rice. Tuesday I’ll load up some tortilla chips for nachos. By Wednesday, we’re spooning it into tacos with all the toppings.
Beef chuck is my go-to here because it gets so tender after hours in the crockpot. Pair it with good salsa verde, some fresh cilantro, and a squeeze of lime, and you’ve got yourself a meal that tastes like you spent way more effort than you actually did.
Why You’ll Love This Beef Chili Verde
- Set-it-and-forget-it convenience – Just toss everything in the crockpot in the morning and come home to tender, flavorful beef that’s been slow-cooking all day.
- Minimal ingredients – With just a handful of simple ingredients like salsa verde and green chiles, you get maximum flavor without a complicated prep process.
- Low FODMAP friendly – This recipe can easily be adapted for sensitive stomachs by using FODY Foods products and skipping the onion.
- Versatile serving options – Serve it over cauliflower rice for a low-carb meal, with tortilla chips for a casual dinner, or however you like to enjoy your chili.
- Meal prep winner – This makes a big batch that tastes even better the next day, so you’ll have delicious leftovers ready to go throughout the week.
What Kind of Beef Should I Use?
Beef chuck is really your best bet for this crockpot chili verde because it has enough fat and connective tissue to stay tender during the long, slow cooking process. You’ll find it labeled as chuck roast or beef chuck shoulder at most grocery stores, and it’s usually one of the more affordable cuts of beef. If you can’t find chuck, beef stew meat is a solid backup option since it’s often cut from the same area. Just make sure whatever cut you choose has some marbling – that fat is what keeps the meat juicy and helps it shred easily after hours in the crockpot.
Options for Substitutions
This chili verde is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Beef chuck: While chuck is ideal for slow cooking, you can use pork shoulder for a more traditional verde, or try beef stew meat or bottom round. Just stick with cuts that can handle long cooking times without drying out.
- Salsa verde: If you can’t find salsa verde, green enchilada sauce works great. In a pinch, you can blend fresh tomatillos with jalapeños, cilantro, and lime juice to make your own.
- Green chiles: Fresh roasted poblano or Anaheim peppers can replace canned green chiles. You’ll need about 2-3 fresh peppers, roasted and chopped. They add a bit more flavor than canned.
- Onion and garlic: If you’re following low FODMAP, skip the onion and garlic entirely, or use the green parts of scallions and garlic-infused oil instead.
- Tortilla chips: Any sturdy corn tortilla chips work here. You can also serve this over rice, with warm tortillas, or even with crusty bread for dipping.
Watch Out for These Mistakes While Cooking
The biggest mistake with crockpot beef chili verde is not trimming excess fat from the chuck roast before cooking, which can leave you with a greasy, oily sauce that needs skimming – take a few minutes to cut off large fat chunks while leaving some marbling for flavor.
Another common error is lifting the lid to check on the beef too often, as each peek releases heat and can add 15-30 minutes to your cooking time, so resist the urge and trust the process.
To avoid bland chili verde, make sure you’re using a full-flavored salsa verde rather than a mild one, and consider adding a squeeze of fresh lime juice and extra salt at the end since slow cooking can dull flavors.
Finally, don’t skip the shredding step – using two forks to pull the beef apart while it’s still in the crockpot allows the meat to soak up more of that delicious sauce.
What to Serve With Beef Chili Verde?
This chili verde is perfect served over warm rice or cauliflower rice if you’re keeping things low-carb, and don’t forget to load it up with all your favorite toppings like sliced avocado, fresh cilantro, and a squeeze of lime. I love eating it with warm tortillas or tortilla chips on the side for scooping, or you can even turn it into tacos or burrito bowls for an easy weeknight dinner. A simple side of refried beans or black beans rounds out the meal nicely, and if you want something fresh and crunchy, a quick cabbage slaw with lime dressing cuts through the richness of the beef perfectly.
Storage Instructions
Store: This chili verde actually tastes even better the next day after all those flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. It’s perfect for easy weeknight dinners when you don’t feel like cooking.
Freeze: Chili verde is one of those recipes that’s made for freezing. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can just grab one for lunch whenever I need it.
Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit thick after storing, just add a splash of broth or water to loosen it up.
| Preparation Time | 5-10 minutes |
| Cooking Time | 8-12 hours |
| Total Time | 8-12 hours |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2400
- Protein: 170-230 g
- Fat: 120-160 g
- Carbohydrates: 25-35 g
Ingredients
For the chilli:
- 1/2 tsp salt
- 14 oz salsa verde (I use La Victoria for consistent flavor)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 can green chiles (drained, about 4 oz)
- 4 garlic cloves (minced or sliced)
- 1/2 tsp black pepper (freshly ground preferred)
- 2.5 lb beef chuck (cubed into 1-2 inch pieces)
For Toppings (optional):
- limes (cut into wedges for serving)
- Mexican quick-pickled spicy carrots (adds tangy crunch)
- sliced avocado (optional but recommended for creaminess)
- fresh cilantro
- cauliflower rice
- tortilla chips (optional, adds texture)
Step 1: Prepare the Beef and Aromatics
- 2.5 lb beef chuck
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 medium onion
- 4 garlic cloves
Cut the beef chuck into 1-2 inch cubes, patting them dry with paper towels—this helps with browning and better flavor development.
Dice the onion into 1/2-inch pieces and mince or slice the garlic cloves.
Season the beef cubes generously with salt and black pepper, tossing to coat evenly.
I like to season the meat directly rather than adding salt at the end, as this allows the flavor to penetrate the meat during the long cooking time.
Step 2: Layer Ingredients in the Crockpot
- seasoned beef from Step 1
- diced onion from Step 1
- minced garlic from Step 1
- 14 oz salsa verde
- 1 can green chiles
Add the seasoned beef to the bottom of your crockpot, then scatter the diced onions and minced garlic around and over the meat.
Pour the salsa verde evenly over everything, then add the drained green chiles.
Stir gently to distribute the liquid while keeping the beef in a single layer when possible—this ensures even cooking and helps the beef stay submerged.
Step 3: Cook Low and Slow Until Tender
Cover the crockpot and cook on LOW for 8-12 hours.
The beef is done when it shreds easily with two forks and is very tender.
I find that 10 hours at low temperature gives the most tender results without the meat becoming stringy.
Resist the urge to open the lid frequently, as this releases heat and extends cooking time.
Step 4: Shred the Beef and Combine
- cooked beef from Step 3
Once the cooking time is complete, carefully remove the beef with tongs or a slotted spoon and place it on a cutting board or in a shallow bowl.
Using two forks, shred the beef into bite-sized pieces, discarding any large fat chunks if desired.
Return the shredded beef to the crockpot and stir to combine with the cooking liquid and vegetables, creating a cohesive chili verde.
Step 5: Serve with Fresh Toppings and Sides
- chili verde from Step 4
- limes
- Mexican quick-pickled spicy carrots
- sliced avocado
- fresh cilantro
- cauliflower rice
- tortilla chips
Ladle the beef chili verde into bowls and serve warm.
Arrange your desired toppings on the side or add them to individual bowls.
The cauliflower rice and tortilla chips provide different texture options depending on your preference, while the avocado adds richness and the pickled carrots bring a bright, tangy contrast to the rich chili.
Simple Crockpot Beef Chili Verde
Ingredients
For the chilli:
- 1/2 tsp salt
- 14 oz salsa verde (I use La Victoria for consistent flavor)
- 1 medium onion (diced into 1/2-inch pieces)
- 1 can green chiles (drained, about 4 oz)
- 4 garlic cloves (minced or sliced)
- 1/2 tsp black pepper (freshly ground preferred)
- 2.5 lb beef chuck (cubed into 1-2 inch pieces)
For Toppings (optional):
- limes (cut into wedges for serving)
- Mexican quick-pickled spicy carrots (adds tangy crunch)
- sliced avocado (optional but recommended for creaminess)
- fresh cilantro
- cauliflower rice
- tortilla chips (optional, adds texture)
Instructions
- Cut the beef chuck into 1-2 inch cubes, patting them dry with paper towels—this helps with browning and better flavor development. Dice the onion into 1/2-inch pieces and mince or slice the garlic cloves. Season the beef cubes generously with salt and black pepper, tossing to coat evenly. I like to season the meat directly rather than adding salt at the end, as this allows the flavor to penetrate the meat during the long cooking time.
- Add the seasoned beef to the bottom of your crockpot, then scatter the diced onions and minced garlic around and over the meat. Pour the salsa verde evenly over everything, then add the drained green chiles. Stir gently to distribute the liquid while keeping the beef in a single layer when possible—this ensures even cooking and helps the beef stay submerged.
- Cover the crockpot and cook on LOW for 8-12 hours. The beef is done when it shreds easily with two forks and is very tender. I find that 10 hours at low temperature gives the most tender results without the meat becoming stringy. Resist the urge to open the lid frequently, as this releases heat and extends cooking time.
- Once the cooking time is complete, carefully remove the beef with tongs or a slotted spoon and place it on a cutting board or in a shallow bowl. Using two forks, shred the beef into bite-sized pieces, discarding any large fat chunks if desired. Return the shredded beef to the crockpot and stir to combine with the cooking liquid and vegetables, creating a cohesive chili verde.
- Ladle the beef chili verde into bowls and serve warm. Arrange your desired toppings on the side or add them to individual bowls. The cauliflower rice and tortilla chips provide different texture options depending on your preference, while the avocado adds richness and the pickled carrots bring a bright, tangy contrast to the rich chili.
