Add the beef, drained pinto beans, tomato paste, onion, and taco seasoning to the slow cooker. Pour over the beef broth. Stir. (DO NOT ADD THE SALSA YET).
Cook on low for 8 hours or high for 4 hours.
Stir in the fresh salsa.
Cook for 20 minutes longer if desired, just enough to warm it up again. Often my chili is so hot that this doesn't need to be done.
Serve with fritos on top if desired.
You can make this chili on the stovetop but it takes more work and you need to watch it more. Cook it on low for about 2 hours or until the meat starts to fall apart. Be sure to stir it often while it is cooking so it does not burn to the pan. Do not add the salsa until the end of the cooking time. You may need to add more broth or water if it evaporates too much.
Can I use leftover prime rib?Yes! Leftover prime rib makes the best chili. In fact, many restaurants do just that!How long does this chili last?This chili will last in the fridge for three days or in the freezer for three months.