Taco Chili
A super easy chili recipe with a Mexican flare. Eat immediately or simmer all day in the slow cooker for a deeper flavor.
Ingredients
- 1 pound ground beef
- 8 ounces frozen corn
- 14 ounces taco sauce
- 2 cans (28 ounces total) diced tomatoes (do not drain)
- 2 cans (31 ounces total) kidney beans (do not drain)
- toppings of your choice (examples: sour cream, shredded cheese, green onions)
Instructions
- Heat a large stock pot over medium high heat, add beef and brown 5-7 minutes.
- Add corn, taco sauce, tomatoes, and kidney beans and bring to a simmer for about 10-15 minutes to let the flavors meld.
- At this point you could serve immediately or transfer to a slow cooker for 6-8 hours to intensify the flavor and have it warm after a long work day.
- Serve with sour cream, shredded cheddar, green onions, or whatever toppings you desire.
