• Cooking Time: 6 hrs
  • Servings: 8 (1 1/4-cup)
  • Preparation Time: 15
  • 1 1/2 pounds lean ground beef
  • 1 large (1 cup) onion, chopped
  • 2 (15-ounce) cans black beans, rinsed, drained
  • 2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chiles
  • 1 (28-ounce) can fire roasted crushed tomatoes or crushed tomatoes
  • 1 cup chipotle salsa or sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • Avocado Salsa Ingredients:
  • 1 large avocado, peeled, pitted, diced
  • 2 tablespoons minced red onion
  • 1/2 teaspoon finely chopped fresh garlic
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • Toppings Ingredients:
  • LAND O LAKES® Sour Cream, if desired
  • LAND O LAKES® Cheddar Cheese, if desired
  • Chopped green onions, if desired
  • Tortilla chips, if desired
  1. Place ground beef and onions in 10-inch skillet. Cook over medium-high heat, stirring occasionally, until beef is browned (7 to 10 minutes). Drain off liquid. Place in slow cooker.
  2. Add all remaining chili ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 3 to 4 hours.
  3. Just before serving, combine all salsa ingredients except sour cream in small bowl.
  4. To serve, spoon chili into individual serving bowls; top with avocado salsa. Serve with toppings as desired.
  5. Recipe Tip
  6. This chili is even better the next day! The avocado salsa is best prepared just before serving.
  7. Recipe Tip:
  8. Chipotle peppers are large, dried, smoked jalapeño peppers. They are sweet in flavor with tobacco and chocolate tones, a Brazil nut finish and a subtle, deep, rounded heat.
This hot and spicy chili recipe is topped with an avocado salsa as a cooling touch.