(828) 393-8203
Taco Chili
This easy recipe makes a whopping 4 quarts, enough for several meals.
Use a 4 to 5 quart size slow cooker
1½ lbs. ground
beef (85/15%)
1 cup chopped onions
1 clove garlic, minced
2 (14.5-oz.) cans Petite Diced Tomatoes, undrained
2 (15.5 oz.) cans whole
kernel corn, drained
1 can dark kidney beans (drained)
1 can black beans (drained)
1 (15.5-oz.) can pinto beans
2 (14.5-oz.) cans Swanson’s
chicken broth
¼ envelope Taco Mix
1 envelope (3 Tbsp.) dry Ranch Dressing Mix
In a large skillet, crumble the ground beef, add
onions & garlic clove and stir constantly, over medium heat until meat is brown and all traces of pink are gone. Drain well
in a colander (getting rid of the fat) and put in a slower cooker. Add the tomatoes and drained corn to the cooker. Put all of the
beans in the colander, drain and rinse well under cold running water. Add them to the slow cooker. Add the chicken broth, Taco Mix
and Ranch dressing mix and stir well to combine. Cook on low for 4 to 6 hrs., stirring occasionally.
You can keep this warm by then
setting the knob to “warm”
Makes 4 quarts and serves 10 to 12
When ready to serve: set out some toppings, if desired. Toppings: Shredded
Monterey Jack Cheese, chopped onions, sour cream & Frito strips
On a personal note: The shredded Monterey Jack Cheese is a nice addition. However for my own personal taste, the sour cream discolors the chili soup and the Fritos are hard. But of course if you like, by all means offer them.
Note: Instead of cooking in the slow cooker, you can cook the Chili in a large Dutch Oven.
Bring all of the ingredients (as instructed), to a boil over medium high heat; reduce heat to simmer and cook uncovered for 30 minutes.
Cornbread Recipes can be found here on our website:
Scrumptious Skillet Cornbread........August 2010