Taco Chili
"...it was high time that I married tacos and chili together. This is a really easy recipe, but it does start with a package of dried beans. I know, I know. Some of y’all are a little intimidated by dried beans, but I promise it’s easy and they are SO much better than the canned stuff." Recipe courtesy of Buns in my Oven: http://www.bunsinmyoven.com/2017/01/19/taco-chili/
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|---|---|
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| Servings | 10 |
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PinIngredients
- 1 package Hurst's 15 Bean Soup
- 10 cups water
- 1 pound ground beef
- 2 packets taco seasoning
- 14 ounce can diced tomatoes
- 10 ounce can enchilada sauce
- 4 ounce can diced green chiles
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
Cooking Directions
- Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
- Bring to a boil, reduce to a simmer, and cover the pot.
- Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
- When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
- Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
- Cover and continue cooking on low for 45 minutes.
- Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.
