- 1 lb ground beef
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup green bell pepper, chopped
- 1 jalapeño, diced (remove seeds and membrane if you want less heat)
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed well
- 1 can (14.5 oz) fire roasted salsa style diced tomatoes*
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 3 1/2 cups chicken broth
- 2 cups grated cheddar cheese (I like to use sharp)
- 1 cup grated pepper jack cheese
- 1 cup heavy cream (half-n-half works too)
- 2 tablespoons cornstarch
- Chopped green onions
- Fresh cilantro, chopped
- Tortilla chips or strips
- Extra grated cheese
- In a medium sized skillet cook the ground beef, onion, and garlic until beef is no longer pink. Drain the grease and add to slow cooker.
- Add green bell pepper, jalapeño, corn, black beans, tomatoes, chili powder, salt, pepper, red pepper flakes, and chicken broth and stir to combine. Cover and cook on low for 4 hours.
- 30 minutes before it’s done, add the shredded cheese and stir well.
- Whisk together the cornstarch and heavy cream until smooth. Pour into slow cooker and whisk in until combined. Continue cooking for 30 minutes.
- Serve warm with desired toppings.
The fire roasted salsa style tomatoes that I use are the Great Value brand from Walmart. I’ve also seen the salsa style at Smith’s (Kroger brand).
- Category: Soups/Chili
- Cuisine: American