Slow Cooker Matteo's Salsa Chili with Beans

• •2 lb Ground Beef
• •1 large Yellow Onion (diced)
• •4 cloves Garlic (minced)
• •2 tbsp Tomato Paste
• •3 cups Chicken Stock
• •2 medium Bell Peppers (diced (any color))
• •1 can Diced Tomatoes ((28 oz), undrained)
• •1 jar Matteo's Salsa ((24 oz), your favorite heat level)
• •2 tbsp Chili Powder (adjust to taste)
• •1 tsp Salt (or to taste)
• •1 tsp Black Pepper (or to taste)
• •1 tbsp Cornstarch (optional, for thickening)
• •2 tbsp Water (optional, for thickening)
• •1 can Kidney Beans ((15 oz), drained and rinsed)
• •1 Cannellini Beans ((15 oz), drained and rinsed)
• •1 can Navy Beans ((15 oz), drained and rinsed)

Instructions

1. 1

   In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic. Drain any excess grease.

2. 2

   Stir in the tomato paste, chili powder, salt, and pepper. Cook for another 2 minutes, stirring constantly, until fragrant.

3. 3

   Transfer the ground beef mixture to a slow cooker.

4. 4

   Add the chicken stock, diced bell peppers, diced tomatoes (undrained), Matteo's salsa, kidney beans, cannellini beans, and navy beans to the slow cooker. Stir to combine.

5. 5

   Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the bell peppers are tender and the flavors have melded.

6. 6

   If the chili is not thick enough, make a slurry by whisking together cornstarch and water. Stir the slurry into the chili during the last 30 minutes of cooking.

7. 7

   Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or avocado.

Chef's Tips

• 💡For a spicier chili, use a hotter variety of Matteo's salsa or add a pinch of cayenne pepper.
• 💡You can add other vegetables to the chili, such as corn, black beans, or kidney beans.
• 💡This chili can be made ahead of time and reheated. It also freezes well.