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!
Ingredients
- 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
Directions
- Brown the ground beef in a skillet.
- Drain as much grease from the cooked beef as possible.
- Chop the onion.
- Open but do not drain the chili beans, pinto beans, black beans, corn, and tomatoes.
- Combine all the vegetables in a large soup pot.
- Stir in the dry ranch dressing and taco seasoning.
- Add the lean ground beef to the pot.
- Simmer for one hour.
- Serve hot with corn bread and sour cream.
- 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.
Image Credits
Taco Chili Recipe © 2016 Heather Johnson
Taco Chili Recipe © 2016 Heather Johnson