• 11servings
  • 390minutes
  • 299calories

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Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 1 can (16 ounces) kidney beans, rinsed and drained

  3. 1 can (15 ounces) pinto beans, rinsed and drained

  4. 1 can (15 ounces) black beans, rinsed and drained

  5. 1 can (14 ounces) hominy, rinsed and drained

  6. 1 can (10 ounces) diced tomatoes and green chilies, undrained

  7. 1 can (8 ounces) tomato sauce

  8. 1 small onion, chopped

  9. 1 envelope ranch salad dressing mix

  10. 1 envelope taco seasoning

  11. 1/2 teaspoon pepper

  12. 2 cans (14-1/2 ounces each ) diced tomatoes, undrained

  13. 1 can (4 ounces) chopped green chilies

  14. Corn chips, sour cream and shredded cheddar cheese, optional

Instructions Jump to Ingredients ↑

  1. Hearty Taco Chili Recipe photo by Taste of Home 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.

  2. 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.

  3. Serve with corn chips, sour cream and cheese if desired.

  4. Serve immediately or cool and freeze in a freezer container for up to 3 months.

  5. 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).


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