Ingredients

• 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)

Instructions

1. 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.
2. Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
3. Cook on Low, stirring occasionally, for 4 hours.