Mexican Crockpot Chili Con Carne Nachos
Serving Size / Yield
- 2 1/2 lbs. beef chuck roast
- 1 15 oz. can red enchilada sauce
- 3/4 C. apple butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp. salt
- 2 cans pinto beans
- 1/2 tsp. red pepper, crushed
- 4 fresh green jalapenos, cut into circles
- tortilla chips
Pour the enchilada sauce and apple butter into the slow cooker.
Place the beef roast in the sauce and top with the diced onions, garlic, salt, red pepper, and jalapenos.
Cover and turn the crockpot on high for about five hours until the beef is falling apart. Add the beans in the last hour of cooking.
Shred beef in the slow cooker and serve with tortilla chips.