Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is ideal for its fat content and how it breaks down during slow cooking, you could also use brisket, round roast, or even short ribs. Just be aware that leaner cuts might not be quite as tender or flavorful without the natural marbling that chuck roast provides.

My green chiles are very spicy. How can I tone down the heat?

If you've got particularly spicy chiles, you have a few options. Remove all seeds and membranes before adding them to the slow cooker. You can also reduce the quantity and supplement with bell peppers for the vegetable component without adding heat. Adding a dollop of sour cream when serving also helps balance spiciness.

Can I make this in an Instant Pot or pressure cooker instead?

Yes! Cut the chuck roast into 2-3 inch chunks, follow the same seasoning instructions, and cook on high pressure for about 60 minutes with a natural pressure release. You may need to add about 1/2 cup of beef broth to create enough steam for pressure cooking.

What's the difference between Anaheim and Hatch chile peppers?

Hatch chiles are grown specifically in the Hatch Valley of New Mexico and have a distinctive flavor that ranges from mild to quite hot. Anaheim peppers are similar but generally milder and more widely available year-round. Either works wonderfully in this recipe, though many chile enthusiasts prefer the unique flavor of Hatch chiles when they're in season.

Slow Cooker Green Chile Beef Recipe

Description

This Slow Cooker Green Chile Beef is a tender, flavorful dish that’s perfect for busy days! With just a few simple ingredients and minimal preparation, this recipe delivers melt-in-your-mouth beef infused with bold chile pepper seasoning. Serve it in burritos, tacos, quesadillas, or enjoy it plain – it’s a versatile meal that’s sure to satisfy.

Ingredients

Units Scale

Main Ingredients

3 to 4 pounds beef chuck roast
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 white onion, sliced
4 Anaheim or Hatch chile peppers, roughly chopped

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Instructions

Prepare the Chuck Roast
Place the beef chuck roast in the bottom of a large slow cooker. Generously season the meat with salt, ground cumin, and chili powder to infuse the roast with bold flavors.
Add Vegetables
Spread the sliced onion and roughly chopped chile peppers evenly over the seasoned chuck roast. These will add additional flavor and texture to the dish.
Slow Cook
Set the slow cooker to low heat and cook for 8 hours. Let the slow cooker work its magic while the tantalizing aroma fills your kitchen.
Serve and Enjoy
Once the beef is cooked to perfection, serve it plain or shred it and use the meat for burritos, tacos, quesadillas, enchiladas, or any dish you prefer. Enjoy!

Notes

Anaheim and Hatch chile peppers are ideal for this recipe due to their mild heat and savory flavor. However, feel free to substitute with poblano or even jalapeños for a spicier kick.
To make shredding easier, let the beef rest for 10 minutes before using two forks to pull it apart.
This recipe stores well in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 3g
Sodium: 720mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg