Taco Chili
This easy Taco Chili is a blend of your favorite Mexican dish and that hearty chili you love. It's full of ground beef, corn, fire roasted chiles and loads of flavor!
Servings: 10
Ingredients
- 2 Pounds Ground Beef (or Ground Turkey)
- 1 Can Black Beans (15 oz.)
- 1 Can Kidney Beans (15 oz.)
- 1 Cup Corn
- 1 Can Hominy
- 2 Cans Fire Roasted Diced Tomatoes (15 oz. each)
- 3 Roasted Pasilla Peppers peeled and diced
- 1 Can Tomato Sauce (8 oz.)
- 1/2 Red Onion diced
- 1 Envelope Ranch Dressing Seasoning (not the liquid dressing)
- 1 Envelope Taco Seasoning
- 1 Can Diced Tomatoes with Diced Green Chiles
- Salt to taste
Instructions
- In a large skillet, cook and crumble the ground beef using a meat chopper over medium-high heat until no longer pink, 8-10 minutes, drain any grease.2 Pounds Ground Beef
- Rinse and drain all beans, corn and hominy. Add the browned beef to a stockpot, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, onion, the dressing and seasoning mixes and salt.1 Can Black Beans, 1 Can Kidney Beans, 1 Cup Corn, 1 Can Hominy, 2 Cans Fire Roasted Diced Tomatoes, 3 Roasted Pasilla Peppers, 1 Can Tomato Sauce, 1/2 Red Onion, 1 Envelope Ranch Dressing Seasoning , 1 Envelope Taco Seasoning, Salt, 1 Can Diced Tomatoes with Diced Green Chiles
- Puree remaining pasilla peppers and remaining 1/4 can diced tomatoes in a covered blender until smooth; stir into beef mixture3 Roasted Pasilla Peppers, 2 Cans Fire Roasted Diced Tomatoes
- Cook, covered, on low until flavors are blended, 3-6 hours. Serve with toppings as desired.
Video
Notes
Storage: Chili should be kept in an airtight container in the refrigerator. It will keep for 3-4 days.
Instant pot instructions: Follow all the instructions for cooking the chili using the stove top method except the ground beef (or turkey) can be sauteed in the Instant Pot if you would like. Once all the ingredients are added to the Instant Pot, lock the lid and select the "chili" setting (manual setting can be used too) and cook on high for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent. Serve with your favorite toppings!
Slow Cooker instructions: Again, follow all the same instructions as the stove top method. Brown the meat on the stove top, add all the ingredients to the slow cooker, and cook on low for 4-6 hours.
Nutrition
Serving: 1bowl | Calories: 344kcal | Carbohydrates: 23g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1043mg | Potassium: 725mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1793IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 4mg