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Slow-Cooker Beefy Salsa Chili
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Prep Time:
10 minutes
Total Time:
8 hours 40 minutes
Spice up family Mexican night with slow-cooked, zesty beef, tomato, and bean salsa dinner!
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
Instructions:
  • Trim any excess fat from the beef before cutting it into 1/2-inch pieces. Combine all ingredients in a 3 1/2- to 4-quart slow cooker, excluding the bell pepper and beans.
  • Let it simmer on low heat for 7 to 8 hours until the beef and vegetables are tender.
  • Add the vibrant bell pepper and hearty beans to the mix. Cook on high heat, uncovered, for approximately 30 minutes until the bell pepper reaches the perfect crisp-tenderness.

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