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Salsa Chili with Cilantro Cream

Source of Recipe


From "Not Your Mother's Slow Cooker Cookbook"






List of Ingredients



• 1 pound boneless beef chuck or round steak, trimmed of excess fat and cut into bite-size pieces
  
• 1 large yellow onion, chopped
  
• 2 cloves garlic, finely chopped
  
• 1 Tbsp chili powder
  
• 2 tsp ground cumin
  
• 2 (16-ounce) jars thick-and-chunky salsa (mild or hot)
  
• 1 (14.5-ounce) can diced tomatoes, with their juice
  
• 1 medium red or green bell pepper, seeded and chopped
  
• 1 (15-ounce) can pinto beans, rinsed and drained
  
• Salt to taste
  
• .
  
• -- Cilantro Cream --
  
• 2/3 cup sour cream
  
• 1/4 cup minced fresh cilantro
  
• 2 Tbsp fresh lime juice
  






Instructions



1. Put the meat, onion, garlic, chili powder, cumin, salsa and tomatoes in the slow cooker and stir to combine. Cover and cook on LOW for 5 to 6 hours.
   
   
2. Add the bell pepper and pinto beans, season with salt, and continue to cook on LOW for another 2 hours. The longer you let it simmer, the better it gets -- within reason, of course.
   
   
3. To make the cilantro cream, combine all of the ingredients in a small bowl and stir until well combined. Cover and chill until serving. Serve the chili in bowls with a dollop of the cilantro cream and corn bread.
   
   Serves 6