Slow Cooker Beef Chili Verde with Polenta
Slow Cooker Beef Chili Verde with Polenta are savory beef short ribs with salsa verde. Serve with polenta and you've got a super easy and delicious dinner.
Author: Lynne
Ingredients
Beef Chili Verde
  • 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
Polenta
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1 cup polenta I used instant
  • 2 tablespoons unsalted butter
Instructions
Beef Chili Verde
  1. In a large skillet over medium-high heat warm two tablespoons olive oil.
  2. Season the ribs with salt and pepper on two sides and add to skillet to brown on all sides,
  3. In the slow cooker, combine the salsa verde, beef broth, garlic, oregano, cumin, and mustard seed.
  4. Cook on low for 6 - 8 hours.
  5. A half hour before serving, remove the ribs from the slow cooker and shred with two forks.
  6. Return meat to pot.
  7. Add the lime juice and red onion slices. Stir and cook for an additional half hour.
Polenta
  1. In a large saucepan, combine the chicken stock, heavy cream and salt, and bring to a boil over medium-high heat.
  2. Slowly add the polenta, stirring constantly to prevent it from clumping.
  3. Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 - 18 for regular.
  4. Add the butter and mix until completely incorporated.
  5. 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.