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Hearty Taco Chili Recipe

Hearty Taco Chili Recipe photo by Taste of Home

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Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa

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Hearty Taco Chili Recipe

Prep: 30 min. Cook: 6 hours

Yield: 11 Servings

30 360 390

Ingredients

2 pounds ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) hominy, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
Corn chips, sour cream and shredded cheddar cheese, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the beans, hominy, tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning and pepper.
In a blender, combine diced tomatoes and green chilies; cover and process until smooth. Add to the slow cooker. Cover and cook on low for 6-8 hours.
Serve with corn chips, sour cream and cheese if desired.
Serve immediately or cool and freeze in a freezer container for up to 3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water to thin if desired. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts 1 cup (calculated without optional ingredients) equals 299 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 1,539 mg sodium, 35 g carbohydrate, 8 g fiber, 22 g protein.

Originally published as Hearty Taco Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p11

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Reviews for Hearty Taco Chili

Hearty Taco Chili

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(1-10) of 12 reviews

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Reviewed on Mar. 26, 2012 by Erikag86

Yum yum! I love chili and this mixes my love of Mexican food as well. It makes so much and is just tasty all around!

Reviewed on Feb. 13, 2012 by pookey0415

My teenage sons absolutely love this!!!

Reviewed on Jan. 08, 2012 by No_Time_To_Cook

This is now my favorite chili recipe! I made a few modifications to spice it up a bit more - added chili pepper and more taco seasoning. I also did not blend the chili peppers as recommended.

Reviewed on Jan. 02, 2012 by clouise

We loved this chili. I left the hominy and green chilies out and used seasoned pinto beans. I cooked it on high in the crock pot for 3 hrs. It was my first try to make "scratch " chilli.

Reviewed on Jan. 01, 2012 by milltownt

I used ground turkey in place of beef. If you like a very spicy Chili you need to add more peppers. I like mild flavors and it was just fine for me but my husband would have enjoyed a little more heat.

Reviewed on Dec. 29, 2011 by goodfoodshows

I paid attention to the directions and ingredients, so wasn't confused at all - used diced tomatoes with chipotle and the diced tomatoes with green chilies - very very good!! Left out hominy cuz I don't like it and put in extra chili beans. Added a little cilantro at the end; will DEFINITELY be making this again and again!! I didn't even have any leftovers!! THANK YOU FOR THE GREAT RECIPE!!!

Reviewed on Dec. 27, 2011 by annfeher

Paula Deene has a recipe on foodnetwork.com for taco soup that is easier and delicious.

Reviewed on Dec. 26, 2011 by viking7

recipe is easy to read, great slow cooker chili recipe and so tasty. Thanks for sharing with all us cooks

Reviewed on Dec. 26, 2011 by grannybruzie

If you check the recipe good, it calls for tomatoes and chilies in the recipe twice...................

Reviewed on Oct. 03, 2011 by abyoung

if you read the list of ingredients and look at what they say to put in the crock pot, they are the first 11 ingredients. What's left are the 2 cans of diced tomoatoes and the can of chopped chilies to blend in the mixer then add to the crocker and continue cooking

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