SLOW COOKER DIRECTIONS:
Prepare as directed through Step 2, except place meat mixture into a 5- or 6-quart slow cooker. Add the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If mixture is hard to blend, add a portion of the liquid from the tomatoes, this will make blending easier.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.