Step 1

Rinse beans and remove any debris; add to the slow cooker. Brown the ground beef and the onion, drain, and add to the slow cooker. Pour in 6 cups of beef broth and stir. Cover and cook on high for 4-5 hours or until beans are tender. If you find that you need to cook more than 5 hours, you may need to add additional broth or water.

Step 2

When beans are tender, stir in the seasoning packet, chili powder, salsa (room temperature), tomato sauce and the green chiles. Cover and cook for an additional 30 minutes.

Step 3

Serve warm; garnish with Monterey jack cheese and fresh cilantro.