Ingredients:
For the Slow Cooker Chili Con Carne:
2-2 1/2 pounds beef chuck roast
15 ounce can (jar) red enchilada sauce
3/4 cup Musselman's Apple Butter
1 onion, sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon crushed red pepper
For the Beef Nachos:
Slow Cooker Chili Con Carne
1 pound bag tortilla chips
3 cups shredded "Mexican style" cheese blend
Optional Toppings:
1 cup salsa
1 ripe avocado chopped
1 tomato, chopped
1/4 cup sliced black olives
1/4 cup chopped cilantro
1/4 cup chopped green onion
1/2 cup sour cream
Directions:
Pour the enchilada sauce and apple butter in a crock-pot. Place the beef roast in it, followed by sliced onions, garlic, salt and red pepper. Cover and turn the crock-pot on high for 4-5 hours, until the beef is falling apart.
Using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
For the Beef Nachos: Preheat the oven to 350 degree F. Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3-5 minutes to melt the cheese.
Scoop the chili con carne over the chips, and sprinkle the remaining cheese over the hot beef. Top with any additional toppings and serve immediately.
Source: ASpicyPerspective
For the Slow Cooker Chili Con Carne:
2-2 1/2 pounds beef chuck roast
15 ounce can (jar) red enchilada sauce
3/4 cup Musselman's Apple Butter
1 onion, sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon crushed red pepper
For the Beef Nachos:
Slow Cooker Chili Con Carne
1 pound bag tortilla chips
3 cups shredded "Mexican style" cheese blend
Optional Toppings:
1 cup salsa
1 ripe avocado chopped
1 tomato, chopped
1/4 cup sliced black olives
1/4 cup chopped cilantro
1/4 cup chopped green onion
1/2 cup sour cream
Directions:
Pour the enchilada sauce and apple butter in a crock-pot. Place the beef roast in it, followed by sliced onions, garlic, salt and red pepper. Cover and turn the crock-pot on high for 4-5 hours, until the beef is falling apart.
Using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
For the Beef Nachos: Preheat the oven to 350 degree F. Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3-5 minutes to melt the cheese.
Scoop the chili con carne over the chips, and sprinkle the remaining cheese over the hot beef. Top with any additional toppings and serve immediately.
Source: ASpicyPerspective