Slow Cooker Beef and Salsa Chili with Cilantro Cream

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Name: Slow Cooker Beef and Salsa Chili with Cilantro Cream
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pound boneless sirloin cut into bite-sized pieces; 2 large sweet onions chopped; 6 cloves garlic finely chopped; 2 tablespoons chili powder; 4 teaspoons ground cumin; 4 16 ounce jars thick and chunky hot salsa; 2 14.5 ounce cans diced tomatoes with their juice; 2 medium green bell peppers seeded and chopped; 2 15 ounce cans pinto beans rinsed and drained; 8 ounces extra sharp cheddar cheese shredded; 1 1/3 cups sour cream; 1/2 cup fresh cilantro minced; 4 tablespoons fresh lime juice

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INGREDIENTS

2 pound boneless sirloin ; cut into bite-sized pieces
2 large sweet onions ; chopped
6 cloves garlic ; finely chopped
2 tablespoons chili powder
4 teaspoons ground cumin
4 16 ounce jars thick and chunky hot salsa
2 14.5 ounce cans diced tomatoes ; with their juice
2 medium green bell peppers ; seeded and chopped
2 15 ounce cans pinto beans ; rinsed and drained
8 ounces extra sharp cheddar cheese ; shredded
Cilantro Cream
1 1/3 cups sour cream
1/2 cup fresh cilantro ; minced
4 tablespoons fresh lime juice

Servings

INSTRUCTIONS

Put first seven above ingredients into large slow cooker and stir well to combine. Cover and cook on low for 6 hours. Add the bell peppers and pinto beans, season with s&p, stir again and continue to cook on low for two more hours. The longer you let it simmer, within reason, the better it gets.

To make the cilantro cream, combine all of the ingredients ina small bowl and stir until well mixed. Refrigerate until ready to serve.

Serve the chili in bowls with some cheddar cheese and a dollop of the cream on top and warm cornbread.

NOTES

I mix the salsas to get more variety and flavor, e.g., a tomato salsa and a corn and black bean salsa. The recipe can easily be halved, but with the same amount of cooking time.

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Slow Cooker Beef and Salsa Chili with Cilantro Cream

2 pound boneless sirloin cut into bite-sized pieces
2 large sweet onions chopped
6 cloves garlic finely chopped
2 tablespoons chili powder
4 teaspoons ground cumin
4 16 ounce jars thick and chunky hot salsa
2 14.5 ounce cans diced tomatoes with their juice
2 medium green bell peppers seeded and chopped
2 15 ounce cans pinto beans rinsed and drained
8 ounces extra sharp cheddar cheese shredded
 Cilantro Cream
1 1/3 cups sour cream
1/2 cup fresh cilantro minced
4 tablespoons fresh lime juice

Put first seven above ingredients into large slow cooker and stir well to combine.  Cover and cook on low for 6 hours. Add the bell peppers and pinto beans, season with s&p, stir again and continue to cook on low for two more hours.  The longer you let it simmer, within reason, the better it gets.

To make the cilantro cream, combine all of the ingredients ina small bowl and stir until well mixed. Refrigerate until ready to serve.

Serve the chili in bowls with some cheddar cheese and a dollop of the cream on top and warm cornbread.

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Ready to serve to your guests!
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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 8 Servings

Calories: 456
Calories from Fat: 190 (42%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 11.2g	56 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 1.2g
Cholesterol 92.3mg		28 %
Sodium 595.1mg		21 %
Potassium 933.4mg		25 %
Total Carbohydrate 27.8g		8 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 21.1g
Protein 39.4g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 456

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