This is such a simple recipe and absolutely perfect for these fall days. Try making this the next time you’re watching football with friends, and people will beg you for the recipe!
If you can’t find Hurst’s Slow Cooker Chili Beans, you can use any dry beans you like and add your favorite chili seasoning.
INGREDIENTS:
- 1 package Hurst’s Slow Cooker Chili Beans with seasoning packet
- 2 1/2 pounds beef chuck roast
- 1 sweet onion, diced
- 5 cups water
- 15 ounces jarred salsa
- 4 ounces
cream creamcheese
- 1 cup shredded cheddar cheese
- 4 green onions, diced
- tortilla chips, for serving
- guacamole and sour cream, as desired
Instructions:
Rinse the beans well and place in a 5 quart slow cooker set to high.
Add the diced onion to the slow cooker, top with the whole chuck roast.
Sprinkle the seasoning packet from the bean package into slow cooker.
Add 5 cups of water to the slow cooker, cover, and cook on high for 6 hours.
Remove the lid, shred the beef, stir in the salsa, cream cheese, cheddar cheese, and green onions. Stir well.
Turn slow cooker to low and serve with tortilla chips. Top with guacamole and sour cream, as desired.
Quick Tip: If you have any leftovers, spread it on pizza crust with double cheese!
Thanks to Buns in My Oven for this perfect party-pleasing dip!
