This delicious slow cooker recipe is perfect for a cold winter day. Cubed sirloin, beans, tomato paste, onion and taco seasoning mix are mixed together in a slow cooker. Then beef broth is stirred into the mixture before turning on slow cooker for several hours. Twenty minutes before serving salsa is stirred into the chili. The finished chili is served with Fritos. This version of chili is fancier than regular chili since it uses cubed sirloin instead of ground beef.
Course
Entree
Prep Time10minutes
Cook Time8hours20minutes
Servings8people
Ingredients
2lbscubed sirloin
30ozpinto beans2 (15oz cans, rinsed and drained)
6oztomato paste
1.25oztaco seasoning packet
1white onion
30ozbeef broth
16ozfresh salsa
Toppings: Fritos, shredded cheese, sour cream
Instructions
Add the beef, drained beans, tomato paste, onion and taco seasoning packet to the slow cooker. Pour the beef broth and stir. (do not add salsa yet!)
Cook on LOW for 8 hours or HIGH for 4 hours.
Stir in the fresh salsa.
Cook for 20 minutes longer, to warm up the salsa. Serve with Fritos on top.
Recipe Notes
I use kidney beans instead of pinto beans. Stovetop: Cook on low for 2 hours or until meat starts to fall apart. Stir often so it does not burn in the pan. May need to add more broth or water if it evaporates too much.