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Busy days are just around the corner….Thanksgiving & Christmas and all that shopping and food preparation. We look for simple but delicious meals for our family during this time and that’s when we reach for the slow cooker!  This Taco Chili is a delicious meal that you’ll want to make over and over during the cold winter months ahead. We love cornbread with it and we’ve listed 3 delicious recipes from our Archive section.
Bon Appetite!

 

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

Favorite Southern Cornbread.......October 2011

Mother's Hot Mexican Cornbread.......January 2013

 
For handy use, keep frozen chopped opions in your freezer.
 
 
A 4.5 oz jar of minced garlic can also be stored in the freezer,  It keeps forever.
 
 
 
If a recipe calls for "superfine" sugar and you have none; No problem !
Just process regular sugar in your food processor until "superfine".
Recipe Archives
November, 2014