Taco Chili

Looking for something to warm you up on these unseasonably cook Spring days? Taco chili will surely warm you up. This is a family favorite that my husband introduced me too when we first started dating. I was leary about it because he does like spicier foods than me, but once he said I could add sour cream, I was in heaven.

This is a super easy recipe that we name a dump and run and the slow cooker does all the hard work for us.

The only prep you need to do is browning off the meat and onions. Once you have that done, it’s literally dumping in a bunch of cans and then set the slow cooker to do the rest of the work.

Here’s the recipe:

1 lb. ground meat
1 lb. ground turkey
half a medium onion, diced
1 can corn, with liquid
1 can chili beans
2 cans beans of your choice (you can drain liquid and rinse beans)
1 can tomato sauce
1 can diced tomatoes
1 pkg. taco seasoning
1 pkg. ranch seasoning
1 can chilies (optional)
1 cup water (optional)

Toppings:
Fritos Scoops
shredded cheese
sour cream

Brown the meat and onion together. Once done, add to slow cooker, add all other ingredients and stir together. (I hold on the water until the end if it doesn’t seem to have enough liquid). Set slow cooker on LOW for 6-8 hours to let the flavors really meld.

Serve in a bowl topped with sour cream and cheese. Scoop it up with some Fritos for extra texture.

ENJOY.

I know everyone makes chili a little different–I would love to know how you enjoy it. How spicy can you handle? Do you have a signature ingredient that goes in yours?