"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Salsa Chili Recipe

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This recipe for Salsa Chili, by , is from Family & Friends Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Crocker
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El PasoŽ Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El PasoŽ 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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Substitution
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.

 

 

 

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