Slow Cooker Nacho Mama’s Chili

This is a sponsored conversation written by me on behalf of Hunt’s and BUSH’S. The opinions and text are all mine.

Slow Cooker Nacho Mama’s Chili is a super easy chili recipe that is a cross between chili and nachos. Toss all the ingredients into the slow cooker and let them simmer all day for maximum flavor! I serve this with lots of crunched up tortilla chips. This recipe is perfect for game day and tailgaiting. 

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Slow Cooker Nacho Mama’s Chili

If you want a great tasting chili make sure to start with Hunt’s vine ripened tomatoes and BUSH’S® slow-simmered chili beans. That’s how I started this recipe for slow cooker nacho chili. And when I served up this chili I had major chili pride.  You know the feeling right? When you actually think that your chili is good enough to win the chili cook off? Or at least make your family go mmmmmmm!

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I wanted to use 2 different types of beans for this chili so I used a can of kidney chili beans and a can of pinto chili beans. If you prefer you can also use just one type of beans. I went with diced tomatoes but you can also use petite diced tomatoes.

After the chili has simmered all day you’ll add in some nacho cheese sauce to give it that nacho twist. And then make sure to serve the chili with lots of tortilla chips. I liked eating it as a dip with chips the next day too.

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Slow Cooker Beefy Nacho Mama’s Chili

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★★★★★

5 from 1 reviews

• Author: Karen Petersen
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low
• Total Time: 51 minute
• Yield: 8 servings 1x

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Description

A super easy chili recipe that is a cross between chili and nachos. Toss all the ingredients into the slow cooker and let them simmer all day for maximum flavor! I serve this with lots of crunched up tortilla chips. This recipe is perfect for game day and tailgaiting. 

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 yellow onion, diced
• 3 Tbsp taco seasoning
• 1 (14.5 oz) can Hunt’s diced tomatoes, with juices
• 1 (16 oz) can Bush’s mild kidney chili beans, with juices
• 1 (16 oz) can Bush’s mild pinto chili beans, with juices
• 1 (4 oz) can Hunt’s tomato paste
• 1 cup nacho cheese sauce (or salsa con queso)
• Tortilla chips

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Instructions

1. Heat a pan over medium high heat. Add in the ground beef and break it up with a wooden spoon. Add in the onion and the taco seasoning. Cook for about 5 minutes until the beef is browned and the onions are softened. Transfer the mixture into the slow cooker.
2. Add the diced tomatoes, beans and tomato paste into the slow cooker. Stir.
3. Cover and cook on low 6-8 hours.
4. Stir in the nacho cheese sauce.
5. Serve with crunched up tortilla chips.

Notes

To make gluten free: Double check the taco seasoning for wheat. McCormick’s makes packets that say gluten free right on the front. Generally nacho cheese is not safe, though there are a few brands that are. The frito Lay one is safe, as is one of their Quesos (check the labels)

• Category: Chili
• Method: Slow Cooker

Keywords: Beef, chili

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This is a sponsored conversation written by me on behalf of Hunt’s and BUSH’S. The opinions and text are all mine.