Prep: 5 minutes
Slow Cook: 4 hours • Serves: 6
2 cans (15 to 16 ounces each) chili beans, undrained
2 jars (16 ounces each) tomato salsa or salsa verde
1 bottle (12 ounces) Mexican-style beer such as Corona® Extra
2 medium jalapeño peppers, sliced
Optional garnishes: sour cream, shredded Cheddar cheese, diced tomatoes, thinly sliced radishes, chopped red onions, chopped cilantro
1.In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings. Transfer beef to 4- to 5-quart slow cooker; stir in remaining ingredients.
2. Slow cook on high 4 to 5 hours or low 7 to 8 hours or to desired consistency. Serve chili topped with optional garnishes, if desired.
Approximate nutritional values per serving:
409 Calories, 14g Fat (6g Saturated), 67mg Cholesterol,
1702mg Sodium, 35g Carbohydrates, 13g Fiber, 27g Protein
Double the recipe for a larger batch of chili.