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Prep Time15min
Total8hr20min
Servings6
Ingredients9
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Ingredients
1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
2
cups thick & chunky salsa
1
can (15 oz) tomato sauce
1
can (4 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
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Instructions
Step
1
In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Step
2
In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
Step
3
Cover; cook on Low heat setting 8 to 10 hours.
Step
4
Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
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Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.
If you like, cook up a double batch of this hearty chili, then refrigerate or freeze half for another night. If you do make a double batch, use a 5- to 6-quart slow cooker.
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