Slow-Cooker Salsa Chili

 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.

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