One of Lincoln’s very favorite foods right now is tacos. If you ask him what he wants for dinner, 100% of the time he’ll tell you tacos. Ben gets a little sick of having the same thing every week though, so I thought I’d switch things up with Taco Chili!
I know, I know – living on the edge – but the second thing Lincoln will tell you he wants for dinner after tacos is soup or chili so this meal is a win-win at my house. Each spoonful of Taco Chili tastes like a big bite of a taco, but since it’s thick and hearty it’s perfect for this time of year when you need a dish that will warm you up on chilly (har) nights.
INGREDIENTS
- 1lb ground beef
- 1 onion, chopped fine
- 2 cups chicken broth
- 15oz can pinto beans, drained and rinsed (I like Bush’s brand)
- 15oz can tomato sauce
- 10oz can diced tomatoes and green chilis
- 3.8oz can sliced black olives, drained
- 2 – 2-1/2 Tablespoons homemade taco seasoning (see note) OR or a taco seasoning packet
- Toppings: shredded cheese, green onions, fresh cilantro, tortilla chips, cooked rice
DIRECTIONS
- For the stovetop: Heat a large soup pot or Dutch oven over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Add remaining ingredients, except toppings, then turn heat up to high to bring to a boil. Place a lid on top then turn the heat down to medium-low and simmer for 30 minutes, stirring occasionally. Taste then add more taco seasoning if desired, and then serve with toppings.
- For the Crock Pot: Heat a large skillet over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Drain if necessary then add mixture to a 6 quart crock pot with the remaining ingredients, except toppings, and stir to combine. Cook on low for 4-6 hours then serve with toppings.
