Chunky salsa adds the flavor punch to so-good, slow-cooked chili. Get a head start by using thawed Make-Ahead Ground Beef in place of the ground beef and onion.
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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