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Beef Taco Chili

TOTAL TIME: Prep: 25 min. Cook: 7 hours YIELD: 6 servings (2-1/4 quarts).
This is one of my husband's absolute favorite dishes. It was voted best chili at our county's autumn harvest festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2-1/2 cups water
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 envelope taco seasoning
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons baking cocoa
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon pepper
  • Optional toppings: Sour cream, tortilla strips and sliced jalapenos

Directions

  • 1. Cook beef and onion in a large skillet over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Transfer to a 4-qt. slow cooker. Stir in the next 13 ingredients.
  • 2. Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.

Nutrition Facts

1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.

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