Sep 152015

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.
Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
2015-09-14 22:42:46

Serves 6
Cook Time
8 hr
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 15 ounce can tomato sauce
- 1 16 ounce jar salsa
- 1 Tablespoon chili powder
- 2 teaspoons dried cilantro
- 1 16 ounce can pinto beans, drained and rinsed
- shredded cheddar cheese, for garnish (optional)
- sliced green onions or chopped red onions, for garnish (optional)
- sour cream, for garnish (optional)
Instructions
- Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
- In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
- Cover and cook on low for 8 to 10 hours.
- Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
- Top with desired garnishes and serve.
Notes
- It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
- Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
- Freeze Ahead:
- Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
- When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
- Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/
6 Responses to “Slow Cooker Salsa Chili”
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Sandy Wilson liked this on Facebook.
Slow cooker Mac and cheese sounds great. I found a recipe for what I call Fiesta Chicken that is wonderful. Only 6 ingredients in the crock pot and you adjust how spicy by how much of the dressing mix you add. 4 chicken breasts, a can of black beans, a can of rotel tomatoes, a can of corn, 8oz block of cream cheese and a package of Hidden Valley Fiests Ranch Dressing Mix. Not really too spicy adding the whole package but if anyone has a sensitive stomach you can adjust down. 4 hours on high or 7 hours on low, shred the chicken, stir and serve over rice or in a tortilla. I drain the corn and rinse off the beans. Otherwise it is almost juicy enough to be a soup.
Sounds good! I’ll have to try it soon. 🙂
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[…] cups Chicken Broth 20 cups Beef Broth 32 cups Slow Cooker Beef Stew Slow Cooker Salsa Chili 5 cups Spiced Pears (for Overnight Oatmeal) 1 pound Pinto Beans 1 pound Black Beans El Paso Ham […]
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