Hearty Taco Chili Recipes

TACO CHILI

Steps:

• Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
• Bring to a boil, reduce to a simmer, and cover the pot.
• Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
• When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
• Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
• Cover and continue cooking on low for 45 minutes.
• Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.

TACO CHILI

Steps:

• In large skillet over medium high heat, brown ground beef with taco seasoning until meat is slightly browned and crumbly, about 10 minutes. Add mixture to large slow cooker.
• Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours.
• Alternatively, meat can be browned in electric pressure cooker, remaining ingredients can be added, and chili can be cooked on high pressure for 15 minutes.
• Garnish with freshly grated sharp cheddar, sour cream, and crushed tortilla chips.

HEARTY POTLUCK CHILI

Steps:

• In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved.

HEARTY GROUND BEEF CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir ground beef in the hot pot until browned and crumbly, about 10 minutes. Add onion, celery, and green bell pepper. Cook until onion is translucent, about 5 minutes.
• Stir diced tomatoes, light red beans, dark red beans, black beans, diced tomatoes with chile peppers, and chili powder into the meat mixture. Bring to a boil. Reduce heat to low and let simmer until chili has started to thicken, about 1 hour. Season with vinegar, salt, and pepper. Garnish with Cheddar cheese.