Salsa Beef Chili Crock Pot
Warm up your home with the bold, comforting flavors of Salsa Beef Chili made effortlessly in a crock pot. This hearty chili recipe combines seasoned ground beef, vibrant salsa, and a medley of tender black and kidney beans to create a dish that's bursting with zesty spice and wholesome textures. Infused with aromatic garlic, onions, and smoky spices like chili powder, cumin, and paprika, this slow-cooked masterpiece is perfect for cozy family dinners or meal prep. With its customizable heat level—thanks to optional jalapeño and your choice of mild, medium, or hot salsa—this chili promises to please every palate. Top it off with freshly chopped cilantro, creamy sour cream, and gooey cheddar cheese for a truly satisfying meal. Pair it with cornbread or tortilla chips for a match made in comfort food heaven!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 14.5 oz Canned diced tomatoes, undrained
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned kidney beans, drained and rinsed
- 16 oz Prepared salsa (mild, medium, or hot based on preference)
- 2 tbsp Tomato paste
- 2 tbsp Chili powder
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 small Jalapeño, finely chopped (optional)
- 1 cup Beef broth
- 1 tbsp Olive oil
- 0.25 cup Cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Drain any excess fat and transfer the beef to the slow cooker.
In the same skillet, add the diced onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic to the slow cooker.
To the slow cooker, add the canned diced tomatoes (with their juices), black beans, kidney beans, salsa, tomato paste, beef broth, chili powder, ground cumin, paprika, salt, black pepper, and jalapeño (if using). Stir well to combine all the ingredients.
Place the lid on the crock pot and cook on low for 6–8 hours or on high for 3–4 hours, stirring occasionally if desired.
Taste the chili and adjust seasonings as needed before serving.
Serve the chili hot, garnished with chopped cilantro if desired. Offer sour cream and shredded cheddar cheese as optional toppings.
Enjoy your hearty Salsa Beef Chili with a side of cornbread or tortilla chips!
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 8746 mg | 380% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 69.0 g | 246% | |
| Total Sugars | 50.1 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1178 mg | 91% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6435 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
