Chili

taco mix

 

From Nancy Kim

[Somehow I neglected to get a photo of last week’s chili. Hence the taco seasoning above. Because who doesn’t love a recipe that calls for both taco AND ranch dressing mix?

Anyway. Says Nancy, of her chili: “I got this recipe from a friend, who got it off of a friend of hers who I think may have gotten it off of someone else.  So sharing seems to be in the spirit of the soup!  I didn’t quite stick to this recipe.  I believe I added some chilis, some chocolate, I took out beans, and I cooked it in a crock pot for 10 hours.]

2 lbs. ground beef
1 onion, chopped
1 pkg. ranch dressing mix (the powder kind)
2 pkg. taco seasoning mix (powdered)
1 (16. oz.) can black beans, undrained
1 (16. oz.) can pinto beans, undrained
1 (16 oz.) can kidney beans, undrained
1 can diced tomato and chiles, undrained
1 can tomato wedges or whole tomatoes, undrained
2 cans white corn, drained
1 (8 oz.) container sour cream
shredded cheddar cheese
sliced green onion/chives (optional)
2 cups water (optional on how thick you like your chili, I usually put maybe
1 cup and let the water cook off)

Cook onion until clear.  Add meat until brown.  Stir in ranch and taco mixes.  Add beans, tomatoes, corn and tomatoes with chiles.  Mix all together.  Add sour cream and cheese.  Add water, mix again, and simmer for 2 hours.

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