Slow-Cooker Salsa Chili

• Prep15 MIN
• Total8 HR 20 MIN
• Servings6

Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.

Ingredients

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

2

cups Old El Paso™ Thick 'n Chunky salsa

1

can (15 oz) tomato sauce

1

can (4.5 oz) Old El Paso™ chopped green chiles

2

teaspoons chili powder

1

can (15 to 16 oz) pinto beans, drained, rinsed

Shredded Cheddar cheese, if desired

Sliced green onions, if desired

Steps

• 1

  In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• 2

  In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
• 3

  Cover; cook on Low heat setting 8 to 10 hours.
• 4

  Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Source: Betty

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