"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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