Fire-Roasted Slow Cooker Chili
Fire-Roasted Slow Cooker Chili
This hot and spicy chili recipe is topped with an avocado salsa as a cooling touch.
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20 min
Prep Time
06 hrs 20 min
Total Time
8 (1 14-cup)
servings Ingredients
Chili
1 12 pounds lean ground beef
1 medium (1 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chiles
1 (28-ounce) can fire roasted crushed tomatoes or crushed tomatoes
1 cup chipotle salsa or sauce
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Avocado Salsa
1 large avocado, peeled, pitted, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
12 teaspoon finely chopped fresh garlic
14 teaspoon salt
Toppings
Sour cream, if desired
Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese, if desired
Chopped green onions, if desired
Tortilla chips, if desired
How to make
-
STEP 1
Place ground beef and onion in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until beef is browned. Drain off liquid. Place into 4- to 5-quart slow cooker.
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STEP 2
Add all remaining chili ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours.
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STEP 3
Just before serving, combine all salsa ingredients in bowl.
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STEP 4
To serve, spoon chili into individual serving bowls; top with avocado salsa. Serve with toppings as desired.
Tip #1
This chili is even better the next day! The avocado salsa is best prepared just before serving.
Tip #2
Chipotle peppers are large, dried, smoked jalapeño peppers. They are sweet in flavor with tobacco and chocolate tones and a subtle, deep, well-rounded heat.
360 Calories
17 Fat (g)
55 Cholesterol (mg)
1150 Sodium (mg)
35 Carbohydrates (g)
10 Dietary Fiber
25 Protein (g)
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