Chunky Salsa Chili

Add something spicy to your family’s Mexican night! Enjoy slow-cooked dinner made using beef, tomatoes and beans flavored with salsa.

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Prep Time 10 min
Total Time 8 hr 40 min
Servings 6

Ingredients

1: pound beef boneless chuck, tip or round steak

1: large onion, chopped (1 cup)

2: cloves garlic, finely chopped

1: tablespoon chili powder

2: teaspoons ground cumin

2: jars (16 ounces each) thick-and-chunky salsa

1: can (14 1/2 ounces) diced tomatoes, undrained

1: medium bell pepper, coarsely chopped (1 cup)

1: can (15 to 16 ounces) cannellini navy beans, drained

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Directions

1 Trim excess fat from beef. Cut beef into 1/2-inch pieces. Mix all ingredients except bell pepper and beans in 3 1/2- to 4-quart Crock-Pot slow cooker.
2 Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.
3 Stir in bell pepper and beans. Uncover and cook on high heat setting about 30 minutes or until bell pepper is crisp-tender.

EXPERT TIPS

Expert Tips

Enjoy the rewards of slow cooking by using less expensive (and less tender) cuts of meat. The moist, gentle heat slowly tenderizes these cuts as they cook.

Got questions? Our experts have the answers. Ask Betty now.