Combine beef, beans & cheese for a tasty foundation to this Slow-Cooker Beef Chili. Serve this Slow-Cooker Beef Chili with sour cream & saltine crackers.
What You Need
Original recipe yields 8 servings
1-1/2 lb. lean ground beef
2 cans (15.5 oz. each) kidney beans, rinsed
1 can (16 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
1 cup frozen corn
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir chili. Serve topped with cheese.
Kidney beans are available in both light red and dark red varieties. You can prepare this recipe using either variety or 1 can of each.
For added color and flavor, top individual bowls of chili with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream and coarsely crushed saltine crackers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.