Slow-Cooker Salsa Chili

By sklesley

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

Details

Servings 1
Cooking time 500mins
Adapted from bettycrocker.com

Preparation

Step 1

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.