Slow Cooker Beef Chili Verde with Polenta – savory beef short ribs cooked in the slow cooker with salsa verde. Serve with a creamy polenta and you’ve got yourself a restaurant-quality dinner.
This is the last week in October.
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As if you didn’t already know that, I just had to fill you in. 😉
I just really can’t believe how quickly this year has flown. The new year is less than 10 weeks away! YIKES!!!!
I remember when the kids were younger and in school, that after Halloween the rest of the year was over like in a blink of the eyes.
I really enjoy the holidays though – all the food, creating new recipes for them and spending time with family and friends.
This year for Thanksgiving we’ll be going back east to spend a few days with my in-laws and see to some of our best friends. I’m really looking forward to it, that and wearing my jeans and sweaters.
It’s still freakin’ warm here in Phoenix, like mid to upper 90’s for crying out loud! It needs to chill. Doesn’t Mother Nature know it’s Fall now??
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The family really loved this dinner. Having never had polenta before, I really liked that creaminess with the beef and thought it the butteriness of it complemented the beef very nicely. We had just a little bit of the meat left over and was looking forward to making a second dinner out of it this week. I thought I’d use in it tacos, but it would be a taco-for-one type deal, definitely wasn’t enough for all of us (just me! 😉 ). Everyone had gone back for seconds so there wasn’t as much left in the slow cooker as I thought there’d be.
Oh, well. If I was going back to my old rolling pin rating system, this dinner earned 4 rolling pins. 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?
I hope you all have a great rest of the week! Look for more great recipes and follow along on my !!Feels Like Fall!! Pinterest board to get great ideas with the tastes of the season.
The polenta recipe was found here at Epicurious.
- 2 - 3 tablespoons olive oil
- 2 1/2 lbs. boneless beef short ribs
- 1 1/2 cups salsa verde
- 1 1/2 cups beef broth
- 6 cloves minced garlic
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1/2 teaspoon yellow mustard seed crushed
- juice of one lime
- 1/4 cup thinly sliced red onion plus additional for garnish
- freshly chopped cilantro
- plain Greek yogurt
- 2 cups chicken broth
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1 cup polenta I used instant
- 2 tablespoons unsalted butter
In a large skillet over medium-high heat warm two tablespoons olive oil.
Season the ribs with salt and pepper on two sides and add to skillet to brown on all sides,
In the slow cooker, combine the salsa verde, beef broth, garlic, oregano, cumin, and mustard seed.
Cook on low for 6 - 8 hours.
A half hour before serving, remove the ribs from the slow cooker and shred with two forks.
Return meat to pot.
Add the lime juice and red onion slices. Stir and cook for an additional half hour.
In a large saucepan, combine the chicken stock, heavy cream and salt, and bring to a boil over medium-high heat.
Slowly add the polenta, stirring constantly to prevent it from clumping.
Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 - 18 for regular.
Add the butter and mix until completely incorporated.
Place a helping of polenta onto a dinner plate or serving bowl. Top with the Beef Chili Verde, a dollop of plain Greek yogurt, chopped cilantro, additional red onion slices and lime wedges.
This recipe used…
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I give you BIG baking hugs and muffins!!