- Slow Cooker Chili Con Carne:
- 1 (15 ounce) can red enchilada sauce
- 3/4 cup MUSSELMAN'S® Apple Butter
- 1 (2 pound) beef chuck roast
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Nachos:
- 1 (16 ounce) package tortilla chips
- 3 cups shredded Mexican-style cheese blend
- Optional Toppings:
- 1 cup salsa
- 1 medium ripe avocado, chopped
- 1 medium tomato, chopped
- 1/4 cup black olives, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/2 cup sour cream
- 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 to 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 degrees F. Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3 to 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.