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Slow Cooker Salsa Chili

Fall... means chili and soup season is here! The beekeepers at the Waterford Bee Company are firm believers in the power of the slow cooker to make wonderful, flavorful meals in the fall. Finding ways to use our favorite Waterford Bee Company salsa's means a lot of experiments in the kitchen. We created this dump recipe originally using our Bacon Habanero Salsa which gave it a hint of smoke, bacon and a nice kick. Depending on your heat tolerance you can drop down to our Mild Salsa or our face melting Carolina Reaper Salsa.


2 lbs. lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1 Jar Waterford Bee Company Salsa (Mild, Corn Salsa, Mild Bacon, Bacon Habanero, Ghost Pepper or Carolina Reaper)

1 can (6 oz) tomato sauce

1 medium green pepper, chopped (1/2 cup)

2 teaspoons chili powder

1 teaspoon cumin powder

1 can (15 to 16 oz) pinto beans, drained, rinsed

1 can (15 to 16 oz) kidney beans, drained, rinsed

**optional 1 lb. small cubed beef stew meat, if you like a chunkier chili


1. In 10-inch skillet, cook beef and onion and pepper over medium heat 10-15 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 -10hours or the fast setting 4-6 hours.

4. Stir in beans about an hour before serving. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot.

**top with your favorite toppings

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