Slow Cooker Hatch Chili Stew

Comfort food often evokes feelings of warmth and nostalgia, inviting us to savor hearty flavors that nourish both body and soul. Among the myriad of comforting dishes, slow-cooked meals hold a special place, allowing time and low heat to transform simple ingredients into rich, flavorful feasts. The Spicy Slow Cooker Hatch Chili Stew exemplifies this culinary magic, showcasing the robust flavors of Hatch green chilies combined with tender, slow-cooked beef, beans, and fresh vegetables.

Discover the ultimate comfort food with this Spicy Slow Cooker Hatch Chili Stew recipe. Combining the unique flavors of tender beef, zesty Hatch green chilies, and hearty beans, this dish is a celebration of rich textures and tastes. Perfect for busy nights, simply layer your ingredients in a slow cooker and let it do the work while your home fills with enticing aromas. Enjoy a nourishing meal that's easy to make and sure to satisfy!

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Ingredients

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

1 medium onion, diced

4 cloves garlic, minced

4-6 medium Hatch green chilies, roasted, peeled, and diced

2 medium tomatoes, diced (or 1 can diced tomatoes, drained)

2 cups low-sodium beef broth

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

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

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder (adjust according to heat preference)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: 1 cup corn kernels for added sweetness and texture

Instructions

Prep the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the cubed beef with salt and pepper, then sear the meat in batches until browned on all sides (about 3-4 minutes per batch). Transfer the browned beef to the slow cooker.

Combine Vegetables: In the same skillet, add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant. Then, transfer this mixture to the slow cooker.

Add the Chilies and Spices: Stir in the diced Hatch chilies, diced tomatoes, beef broth, kidney beans, black beans, cumin, smoked paprika, oregano, and chili powder into the slow cooker. If you are using corn, add it at this stage. Mix everything well to combine.

Cook the Stew: Cover the slow cooker with the lid and set it to low for 8 hours or high for 4 hours. Ensure the meat is tender and the flavors have melded wonderfully.

Final Seasoning: Once the cooking is complete, taste the stew and adjust seasoning with more salt, pepper, or chili powder as needed.

Serve: Ladle the hot stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for extra freshness.

Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | 6-8 servings