Slow Cooker Salsa Verde Beef Chili Tips, FAQ & printable recipe

Tips for success

To elevate the presentation and flavor of this chili, consider serving it with a side of warm corn tortillas or tortilla chips for added crunch. The acidity of the salsa verde pairs beautifully with a squeeze of fresh lime juice, which can be added just before serving to brighten the entire dish.

If you want to add more texture, a sprinkle of diced red onion or some shredded monterey jack cheese can be added as a garnish alongside the sour cream and cilantro.

For those who enjoy a deeper, smokier flavor, try adding a small amount of smoked paprika or a dash of cumin to the mix along with the taco seasoning. The key to a great chili is balance; if the salsa verde is too tart, a pinch of sugar can help mellow the acidity. Always taste the chili before serving and adjust the salt levels, as different brands of taco seasoning and salsa verde can vary significantly in their salt content.

Variations

• Vegetarian Version: Substitute the ground beef with an extra can of beans and some diced mushrooms sautéed with onions for a hearty, meat-free alternative that retains a great texture.
• Spicy Salsa Verde: Incorporate diced fresh serrano peppers or a tablespoon of crushed red pepper flakes during the cooking process to add a significant heat kick to the final chili.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat or in the microwave, stirring occasionally until the chili is piping hot throughout.

Store any leftover chili in an airtight container in the refrigerator for up to three days. Ensure the chili has cooled to room temperature for no more than two hours before placing it in the fridge. For longer storage, the chili can be frozen in a freezer-safe container for up to two months. When ready to eat, thaw it overnight in the refrigerator and reheat it gently on the stove or in the microwave, stirring occasionally until it is heated through.

This chili is an excellent candidate for making ahead, as the flavors continue to develop and meld while it sits in the refrigerator. You can prepare the entire dish a day in advance, store it in the fridge, and then reheat it gently on the stovetop when you are ready to serve.

This makes it a perfect option for meal planning or for hosting, as it reduces the amount of work required immediately before your guests arrive, allowing you more time to enjoy your evening.

Serving ideas

Serve the chili hot in individual bowls, ensuring each portion gets a generous amount of the beef and bean mixture. The garnish of cilantro and sour cream is essential for balancing the heat and acidity of the salsa verde, so encourage guests to add as much as they like.

Providing extra lime wedges on the side allows everyone to customize the brightness of their bowl to their own preference, making for a more interactive and enjoyable dining experience for everyone at the table.

This chili pairs wonderfully with a variety of sides, such as a crisp green salad or warm, buttery cornbread. The combination of the hearty, savory chili and the refreshing, cool garnishes creates a satisfying meal that is perfect for any occasion.

Whether you are serving it for a casual family dinner or a larger gathering, the presentation in simple, clean bowls highlights the vibrant colors of the salsa verde and cilantro, making the dish look as good as it tastes.

Frequently asked questions

Recipe card

Slow Cooker Salsa Verde Beef Chili

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 2 lb ground beef, browned
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 packet (1 oz) taco seasoning
• 16 oz salsa verde
• Fresh cilantro, for serving
• Sour cream, for serving

Instructions

1. Brown the ground beef in a skillet over medium-high heat until no longer pink. Drain excess fat thoroughly and transfer the cooked beef into the slow cooker.
2. Add the drained pinto beans to the slow cooker with the beef. Sprinkle the taco seasoning evenly over the mixture, then pour the salsa verde over everything.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, stir the chili well, ladle into bowls, and garnish with fresh cilantro and a dollop of sour cream.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

28 g

Fat

19.5 g

Fiber

8 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.