Green Chili, Mexican Style
photo by Vicki in CT
- Ready In:
- 8hrs 20mins
- 1 1⁄2 lbs lean top round steaks, cut in 1-inch pieces
- 16 ounces tomatillo salsa
- 14 1⁄2 ounces Mexican-style stewed tomatoes, drained, chopped (these have garlic, cumin & jalapenos in them)
- 14 1⁄2 ounces beef broth (fat free)
- 2 (4 1/2 ounce) cans chopped green chilies, undrained
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 4 garlic cloves, minced
- 1 1⁄2 - 2 teaspoons chili oil (to taste)
- Combine all ingredients in a 5 quart slow cooker and stir well.
- Cover and cook on low for 8 hours.
Questions & Replies
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Calling this a chili is somewhat of a misnomer as this is very watery and more like a brothy soup. However, it is delicious. I used extra hot Rotel so it had a great kick and topped with non fat sour cream and cheese. Equally as good with tortillas or chips. Next time will cut the meat a little smaller too. I didn't use the chilil oil as I thought it was great without it.
This was absolutely delicious and so easy--the biggest job was opening up all those cans. I used meaty beef shanks with a nice marrow bone. The beef shanks added a lot of flavor + because the meast cooked apart, no chopping was needed. Like ND, I added beans. I used seasoned black beans, so I didn't need to drain them. Next time I see a nice pair of beef shanks I will make this again. It's a great brown bag dish!
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I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.