Slow Cooker Cheesy Beef Nacho Chili
Ingredients
1 1/2 lb ground beef, cooked and drained of fat
1 C yellow onion, chopped
1 C green bell pepper, chopped
1 jalapeño, minced
3 cloves garlic, minced
2: 15oz cans black beans, drained and rinsed well
15 oz red beans, drained and rinsed well
15 oz petite diced tomatoes, drained
8 oz tomato sauce
2 Tb chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
2 tsp salt
2 1/2 C chicken or beef broth
1 C heavy cream
2 Tb cornstarch
8 oz cheddar cheese, freshly shredded
Green onions, optional for topping
Additional cheese, optional for topping
Directions
Prepare vegetables and beans as directed. Add vegetables, beans, spices and broth to the bowl of a 5-6 quart slow cooker. Turn on high and begin cooking for 4 hours, or on low for 8 hours. Meanwhile, cook and drain ground beef of fat. Carefully add to the slow cooker. Gently stir and return lid.
When the initial cook time is up, whisk together cornstarch and heavy cream. Slowly add to slow cooker. Stir to combine. Freshly grate 8 ounces of cheddar cheese. Add to slow cooker. Stir gently to combine. Return lid and continue to cook for an additional 30 minutes or until desired thickness is reached.
Serve warm with additional shredded cheese and green onions.
