Taco Chili


so. a crazy thing happened. 

we got a cool front in texas and the temperatures dropped to about 45-50 degrees. considering we're more equipped to deal with heat from the hinges of hell than deal with anything that requires a sweater or heavier, i freaked out. i made a chili for these cool, cool nights. 


this hearty chili hits the spot. in fact, on a skiing trip with friends awhile back -- lets be honest, they skied. i sat on the sidelines and drank hot chocolate at the resort but that's another story -- our agreement was each couple would take turns making dinner for the others. this taco chili was my go-to. and trust me, not a drop of it was left. it is the perfect chili for cool nights, snowy evenings and when you wanna get hygge wit it.

taco soup chili

serves 8

  • 1 lb. extra-lean ground beef

  • 1 onion, chopped

  • 3 cans (15.5 oz. each) mild chili beans

  • 1 can (14.5 oz.) whole tomatoes, undrained

  • 1 can (14.25 oz.) corn, undrained

  • 1 can (8 oz.) tomato sauce

  • 1 pkg. (1 oz.) taco seasoning mix

  • 1-1/2 cups water

  • 1-1/2 cups shredded cheddar cheese

  1. brown meat with onions in large saucepan; drain. return meat mixture to pan.

  2. add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

  3. top with sour cream and green onions.