There’s not much I can say about this chili that the picture doesn’t say for itself 🙂 You know me: I love Tex-Mex! So it just wouldn’t be a normal week around here without some kind of Mexican influenced meal. Everyone in my house enjoyed this and it was super easy to make.
Hearty Taco Chili
1 lb. ground meat (I used chicken but turkey and beef work too)
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained (*optional)
1 can (14 oz) hominy, rinsed and drained
2 cans (14 oz) diced tomatoes with juice- divided
1 can (8 oz) tomato sauce
1 can (4 oz) green chilis
1 small onion, chopped
1 package ranch dressing mix
1 envelope taco seasoning
1. Cook meat and drain (If you have taco seasoning in bulk like I do, use about an 1/8 cup of seasoning with about 1/2 cup of water or broth and let the meat simmer for a bit- as you would if making taco meat.)
2. In soup pot put in hominy, beans, 1 can of diced tomatoes with juice, tomato sauce, onion, ranch mix, and taco seasoning. Stir together well and put on medium heat. Add meat when cooked through with any juices from the skillet.
3. Take the other can of diced tomatoes (you could use whole tomatoes) and the chilis, puree until smooth. Add to the pot.
4. All the chili to simmer until all the flavors are incorporated; the longer the better. This would make a great crock pot chili, but it works just as easy on the stove top.
5. Ladle in bowls and serve with tortilla chips, sour cream, and shredded cheese as desired. (Also good with corn muffins!)