Salsa Beef Chili Crock Pot Recipes
SLOW-COOKER SALSA CHILI
Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 45 mg, Fiber 7 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 7 g, TransFat 1/2 g
SALSA BEEF CHILI (CROCK POT)
I believe this to be the tastiest, easiest, quickest-to-prepare chili there is!! For years I've played with chili recipies, trying to find or create the perfect one -- and now I've found it. I often do half ground pork and half ground venison instead of beef and I always use frozen corn -- either bought or home grown.
Provided by Swan Valley Tammi
Categories Low Cholesterol
Time 8h20m
Yield 5 quarts
Number Of Ingredients 9
Steps:
- Combine in slow cooker and cook on low for 8 hours.
- Serve on buns or with tortilla chips. (My personal favourite with this chili is Doritos Black Pepper Jack chips).
Nutrition Facts : Calories 571.2, Fat 20.6, SaturatedFat 7.9, Cholesterol 117.9, Sodium 1387.6, Carbohydrate 50.9, Fiber 13.9, Sugar 7.3, Protein 50.3
SLOW COOKER GROUND BEEF CHILI
This slow cooker ground beef chili comes out great every time, thick and rich.
Provided by SapphireNinja
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
- Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.
Nutrition Facts : Calories 349 calories, Carbohydrate 41.1 g, Cholesterol 47.3 mg, Fat 10.6 g, Fiber 14.8 g, Protein 25.4 g, SaturatedFat 3.7 g, Sodium 808.3 mg, Sugar 2.3 g
SLOW COOKER BEEF CHILI
I know everyone has a slow cooker chili recipe that they say is the best... Well here is another one that I am adding to the list. I believe this one carries a good challenge to all of those out there. This has been a favorite always of my family and friends, so let me know what you think and let's create a melting pot for the perfect slow cooker chili dish. Serve topped with sour cream, shredded Cheddar cheese, chopped chives, hot sauce, and sliced jalapenos (or habanero if you like the heat).
Provided by Sahara B
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 8h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
- Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.
Nutrition Facts : Calories 409 calories, Carbohydrate 40 g, Cholesterol 52.2 mg, Fat 16.2 g, Fiber 15.7 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 1232.3 mg, Sugar 0.6 g
CROCK POT SALSA POT ROAST
This is an incredibly easy, flavorful pot roast. It takes less than 5 minutes to prepare and cooks all day in your slow cooker. The salsa gives it a wonderful, mildly spicy taste. Leftovers would be great as tacos.
Provided by Reddyrat
Categories Roast Beef
Time 9h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
- Put into crock pot and pour salsa over the roast.
- Add an additional half jar of water (6 oz).
- Cook on low for 7-9 hours.
SLOW-COOKER SALSA ROAST
This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
TENDER SALSA BEEF
This is my Mexican-style twist on comfort food. To keep it kid-friendly, use mild salsa. -Stacie Stamper, North Wilkesboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the beef, salsa, brown sugar, soy sauce and garlic. Cover and cook on low 8-10 hours, until meat is tender. Using a slotted spoon, serve beef with rice and, if desired, sliced jalapeno peppers. Freeze option: Freeze individual portions of cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding water if necessary.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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