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
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
brown meat with onions in large saucepan; drain. return meat mixture to pan.
add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
top with sour cream and green onions.