Have you ever heard of taco chili? No? Me either. It was a random thought then requested for dinner and since chili was already on the menu for this week I said sure, I'll do a search and we'll give it a try. Yum! I found a recipe, gave it a few tweaks, and here we are. A tasty twist on chili that will definitely be on the menu again.
serves 6
1 lb ground beef
1 onion, chopped
3-4 cloves of garlic, minced
15 oz pinto beans, drained and rinsed
15 oz tomato sauce
10 oz diced tomatoes and green chilies
2-2 1/2 Tbsp taco seasoning (or a taco seasoning packet)
3/4 c chicken broth*
toppings: sliced green onions, tortilla strips or chips, shredded cheddar cheese, sour cream, cilantro
In a large soup pot/Dutch oven brown ground beef, onion, and garlic, breaking up the ground beef as it cooks. Add remaining ingredients, bring to a boil then cover and simmer for 30 minutes, stirring occasionally. Serve with toppings.
*a note about the chicken broth - add enough to make the chili the consistency you like, 3/4 cup did it for me; more would make it too much like soup and not thick chili.
**This can also be made in a crockpot. Brown the beef, onion, and garlic on the stove. Add all ingredients to the crockpot and cook 4-6 hours on low.
modified from iowa girl eats
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