I cannot believe that it is already that time of year again: sweater weather outside, chili on the stove and football on the TV. To me, this is the most wonderful time of the year! In my house we love to veg out on Sundays and watch football all day. In fact, most Sundays we don’t leave the house. So the last thing that I want to do is stand in the kitchen cooking with the possibility of missing a play! This is why R and I love my Taco Chili.
I’ll admit it, this Taco Chili recipe is one of those recipes that has been passed around between friends. I am not 100% of the origin but I have changed it a bit to make it my own.
I know what you’re thinking, what on earth is Taco Chili? Well my Taco Chili puts all of the great chili feuds to rest. Some say that chili shouldn’t have beans. Some say that chili shouldn’t have meat. Others think chili isn’t complete without green chilies.
My Taco Chili contains all of the above (cue gasp). Do I consider myself a rebel for this? Yes, actually I do. I know that posting a recipe that is this controversial might upset people and for that, I apologize. But we only live one life and I am choosing to put beans, meat and green chilies in my chili.
For our wedding we received a BEAUTIFUL blue dutch oven and this Taco Chili is the perfect dish to cook in it! The dutch oven heats up and stays warm for hours. If you’re having a game day party keep your chili on low heat so people can eat as they please.
Top your Taco Chili with shredded sharp cheddar cheese and scoop it up with Frito Scoops.
And this delicious Taco Chili is one of those dishes that gets better with time. Keep it in the fridge for up to a week, it makes a great lunch for cold fall and winter days! Or freeze your leftovers and pull it out during the next snow storm that you are trapped inside!
Feeds: 6-8 servings | Prep Time: 10 minutes | Cook Time: 40 minutes* | Total Time: 55 minutes
- 2 (15 oz) cans red kidney beans (drained)
- 2 (15 oz) cans black beans (drained)
- 2 (15 oz) cans Ranch Style beans
- 2 (15 oz) cans sweet whole corn kernels (drained)
- 2 (10 oz) cans diced tomatoes & green chilies (drained)
- 1.5 cups water
- 1 packet taco seasoning
- 1 packet Ranch seasoning
- 1 lb ground beef (or 1 lb ground turkey)
- 1 package smoked sausage (sliced)
- optional toppings: sharp cheddar cheese, scallions, red onion, cilantro
Heat a medium, heavy-bottom pan to medium-high heat. Cook ground meat until browned and fully cooked. Drain the excess grease and pour meat into your dutch oven. You do not need to cook your sausage before adding it to the chili, it will cook with the rest of the chili.
Heat your dutch oven to medium heat. Pour all of the ingredients into your dutch oven and stir all of the ingredients together. Cover and stir chili occasionally.
*After the chili has cooked on medium heat for 40 minutes you can turn down the heat and keep the chili in your dutch oven until it is ready to serve.
Serve and enjoy!
I would love to see if you cook any of my recipes! Please post a picture on social media using #herehappyandhungry
Until next time,