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.
Seriously, The Best Taco ChiliPrint Recipe
- 2-pound ground beef
- 1 onion, diced
- 1 jalapeno, seeded and diced
- 3 garlic cloves, minced
- 1 package dry ranch seasoning
- 1 package taco seasoning
- 1/2 teaspoon chili powder
- 8-ounce can of chopped green chiles
- 2 cans of yellow hominy
- 1 can kidney beans
- 1 can of pinto beans
- 3 cans diced stewed tomatoes
- 2 cups shredded cheddar cheese
- 1 jalapeno, sliced
1. 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.
2. Top chili with cheese and sliced jalapenos (if more heat is desired).