Recipe and Instructions for this delicious Slow Cooker Beef Chili - by Dusty Hutchins-McNutt creator of Cooking Mamas https://www.cookingmamas.com
Servings: 8 cups
1 1/2 lbs. lean ground beef
1 (16 oz.) can tomato sauce
1 (15 oz.) can dark red kidney beans rinsed
1 (15 oz.) can light red kidney beans rinsed
1 1/2 c. thick and chunky mild salsa
1 c. frozen corn thawed, drained
1 onion chopped
2 T. chili powder
1 c. finely shredded Mexican style four cheese blend
Brown ground beef; drain off excess grease.
Add to slow cooker with remaining ingredients except cheese; stir to combine.
Cover with lid. Cook on LOW 5 to 6 hours OR on HIGH 3 to 4 hours.
Stir just before serving. Serve topped with shredded cheese