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Home Ground Beef Recipes / Beef Mince Recipes

Seriously, The Best Taco Chili

The Best Taco Chili

Picture of The Best Taco Chili ready to serve.

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This Taco Chili is perfect for so many reasons. First of all, it’s delicious. That should always be first. Second, it is easy to prepare, and it makes a ton (hello freezer meals). I couldn’t even fit it all in my crockpot to cook it. Third, it doesn’t really require a lot of fresh ingredients.

We used beef in our soup, but you could just as easily use ground turkey. If you do end up using ground turkey, there is no need to drain the meat after browning it (unless you just want to)- there won’t be a ton of fat leftover in the pan, and a little fat is good for ya’. Other than that, the main trick to making this taco chili soup has a good can opener. No joke y’all. And the best news is, this is one of those recipes that tastes better the next day, so if you are making it for visitors, you can make it ahead of time. Plus, it freezes well. Win-win.

The Best Taco Chili

Seriously, The Best Taco Chili

Eleanor CraigEleanor Craig
This Best Taco Chili is perfect for so many reasons. First of all, it’s delicious. Second, it is easy to prepare. Third, it doesn’t really require a lot of fresh ingredients.
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Mexican
Servings 12 people
Calories 291 kcal

Ingredients
 
 

  • Raw Meat Mince2 pounds ground beef
  • Ripe Yellow Onion On A White Background1 medium onion - diced
  • Jalapeno Hot Pepper1 medium jalapeno - seeded and diced
  • Garlic3 cloves garlic - minced
  •  
    1 package dry ranch seasoning
  • Taco Seasoning1 package taco seasoning
  • Red Hot Chili Pepper Powder And Half Isolated On White Background½ teaspoon chili powder
  •  
    1 can green chiles - 8-ounce, chopped
  •  
    2 cans yellow hominy
  • Red Kidney Beans In Wooden Bowl1 can red kidney beans
  • Pinto Beans In Wooden Bowl Over White1 can pinto beans
  • Stewed Tomatoes3 cans stewed tomatoes
  • Cheddar Cheese Block, Paths2 cups cheddar cheese - shredded
  • Jalapeno Hot Pepper1 medium jalapeno - sliced

Instructions
 

  • In a large pan, saute meat, onion, garlic, and diced jalapeno until beef is browned; drain. In a very large stockpot, combine beef mixture with ranch seasoning and next 7 ingredients (everything thru the stewed tomatoes). Fill one of the emptied bean/tomato cans with water and stir into the beef mixture until all ingredients are combined. Simmer for at least 45 minutes.
  • Top chili with cheese and sliced jalapenos (if more heat is desired).

Nutrition

Calories: 291kcalCarbohydrates: 13gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 896mgPotassium: 475mgFiber: 3gSugar: 6gVitamin A: 689IUVitamin C: 16mgCalcium: 184mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
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