Slow Cooker Hatch Chili Stew

In the realm of home cooking, few methods rival the convenience and satisfaction of slow cooking. The slow cooker, often affectionately termed the crockpot, has revolutionized meal preparation, allowing busy individuals and families to enjoy hearty, flavorful dishes with minimal effort. Among the many delightful recipes that lend themselves to this method, the Zesty Slow Cooker Hatch Chili Stew stands out as a perfect blend of convenience, nutrition, and mouth-watering flavors. This stew not only captures the essence of comfort food but also showcases the vibrant taste of Hatch green chiles, making it an ideal choice for family gatherings or cozy evenings at home.

Discover the delicious and hassle-free Zesty Slow Cooker Hatch Chili Stew, perfect for busy evenings or family gatherings. This hearty meal features tender chunks of beef, vibrant Hatch green chiles, and a medley of vegetables, simmering together to create a rich, comforting flavor. Packed with protein and fiber, this stew is not only tasty but also nutritious. Follow our simple steps for a satisfying dish that warms both body and soul, ready to enjoy with your loved ones.

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Ingredients

2 lbs boneless beef chuck roast, cut into 1-inch cubes

4 medium Hatch green chiles, roasted, peeled, and diced

1 large onion, diced

3 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

2 cups beef broth

1 can (15 oz) kidney beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for heat)

2 tablespoons olive oil

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Prepare the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides (about 3-4 minutes per side), then transfer to the slow cooker.

Sauté Aromatics: In the same skillet, add the diced onion and garlic, sautéing until soft and fragrant, about 2-3 minutes. Scrape up any brown bits from the bottom of the pan. Transfer the mixture to the slow cooker.

Combine Ingredients: Add the diced Hatch green chiles, diced tomatoes, beef broth, kidney beans, corn, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the slow cooker. Stir well to combine all ingredients.

Cook: Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The beef should be tender and easily shredded with a fork when done.

Taste and Adjust: After cooking, taste the stew and adjust seasoning if necessary. You can add more salt, pepper, or spices according to your preference.

Serve: Ladle the warm stew into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side for a zesty kick.

Prep Time, Total Time, Servings: 20 minutes | 8 hours (low) or 4 hours (high) | 6 servings