Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

I found this little gem in the coupon insert of my Sunday newspaper and it is the best chili I have ever eaten. How spicy it is depends mostly on how hot of a salsa is used. It is also very versatile as it can be made with either beef, pork, chicken or turkey.

Ingredients Nutrition

Directions

  1. In a large, non-stick skillet, cook the meat, garlic and onion over medium-high heat, breaking up the meat with a spoon, for 9 to 10 minutes or until fully cooked.
  2. With a slotted spoon, transfer to a slow cooker.
  3. Add the remaining ingredients, except for the peppers, to the meat and stir to combine.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until bubbly and hot.
  5. Stir in the peppers; cover and cook on high for an additional 15 minutes.
  6. Adjust seasonings and serve.

Reviews

(1)
Most Helpful

I also had this recipe in my copies of magazine clippings. I added some italian sausage & finely chopped jalapeno. Substituted 1 can of pork n' beans for 1 can of the kidney beans & chopped baby corns for the regular. Nice flavours and not too spicy.

Mustang Sally 54269 March 28, 2009

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