- 1 tablespoon salted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans chili without beans
- 3 (8 ounce) packages cream cheese, cubed
- 1 (16 ounce) jar medium salsa
- 2 tablespoons minced jalapeno peppers, or to taste (optional)
- Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
- Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
- Cook on Low, stirring occasionally, for 4 hours.