Ingredients
Scale
- 2 lbs Lean Ground Beef (90/10) or Ground Turkey
- 2 cans (15 oz each) Kidney Beans, drained and rinsed
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 jar (24 oz) Chunky Mild or Medium Salsa
- 1 can (14.5 oz) Diced Tomatoes with Green Chilies
- 2 packets Low-Sodium Chili Seasoning
- 1 cup Beef Broth or Water
- Optional: Salt and pepper to taste
Instructions
- Step 1: Preparation – Place your raw lean ground beef or turkey into the bottom of a 6-quart or larger slow cooker. Use a wooden spoon to break the meat into smaller chunks. Open all your cans and jars. Drain and rinse the kidney beans and black beans in a colander to reduce excess sodium and ensure a clean flavor profile. Pour the beans over the meat, followed by the chunky salsa, diced tomatoes (including the liquid), chili seasoning packets, and beef broth.
- Step 2: Cooking – Give the ingredients a quick stir to distribute the seasoning throughout the liquid. Secure the lid on your slow cooker. Set the temperature to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. If you are using raw meat, the low-and-slow method helps the protein break down into a tender, fine texture that absorbs all the spices. About halfway through the cooking time, give the pot a vigorous stir to further break up the ground meat into small crumbles.
- Step 3: Plating – Once the cook time is complete, taste the chili and add a pinch of salt or pepper if needed. Ladle the hot chili into deep bowls. This recipe is thick enough to stand a spoon in, making it perfect for dipping. Garnish with affordable toppings like a dollop of sour cream, a sprinkle of shredded cheddar cheese, or some crushed saltine crackers. Serve immediately while steaming hot.
- Cook Time: 6 hours 5 minutes