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    Taco Chili Recipe

    Taco Chili Recipe

    I love eating hot bowls of chili during the cooler months of the year. Nothing tastes better than steaming warm beef and beans flavored with seasonings in a tomato broth. In addition to traditional chili, I also love taco chili, which is super delicious and super easy to make!


    • 1 pound of lean ground beef
    • 1 medium onion
    • 1 15.5 ounce can of chili beans
    • 1 15.5 ounce can of pinto beans
    • 1 15.5 ounce can of black beans
    • 1 15 ounce can of corn
    • 2 14.5 ounce cans of diced tomatoes
    • 1 package of dry ranch dressing
    • 1 package of taco seasoning


    1. Brown the ground beef in a skillet.
    2. Drain as much grease from the cooked beef as possible.
    3. Chop the onion.
    4. Open but do not drain the chili beans, pinto beans, black beans, corn, and tomatoes.
    5. Combine all the vegetables in a large soup pot.
    6. Stir in the dry ranch dressing and taco seasoning.
    7. Add the lean ground beef to the pot.
    8. Simmer for one hour.
    9. Serve hot with corn bread and sour cream.
    10. Refrigerate or freeze any uneaten taco chili. To serve the frozen chili, simply allow the frozen chili to thaw in the refrigerator and then reheat on the stove in a soup pan.

    Taco Chili Recipe

    Image Credits

    Taco Chili Recipe © 2016 Heather Johnson
    Taco Chili Recipe © 2016 Heather Johnson


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