Taco Chili

26 01 2011

My husband is a big fan of chili mainly so he can make Frito boats.  It took us awhile before we found a recipe that we both liked because  I am kind of a wuss and don’t like things to spicy.  So after many attempts here is what we found.  The best part is that you can make it ahead of time and freeze it if you like. Also there happens to be a recipe for 4 and 16.  I hope you enjoy it as much as we do.

 

chili

 

Taco Chili for 4

~ 1 lb. lean (at least 80%) ground beef

~ 1/2 cup frozen or fresh chopped onion

~ 2 tablespoons Taco Seasoning Mix (from 1.25-oz. pkg.)

~ 1 15.5 oz con diced tomatoes with green chilies, undrained

~ 1 8 oz can tomato sauce

~ 1 cup frozen corn

~ 1 15.5 oz can southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

 

1. In a 3-quart saucepan, cook ground beef and onion over medium-high heat until beef is browned, stirring frequently. Drain.

2. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until beef is thoroughly cooked and corn is tender, stirring occasionally.

3. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

4. Spoon into individual serving bowls. Sprinkle each serving with Fritos and cheese.

* I am never able to find the black beans with seasoning or the tomatoes with green chilies and I also buy the cheap stuff so I just use regular black beans and tomatoes.

Click Below to Print Recipe

Taco Chili for 4

 

chili 2

 

Now for my family this feeds us with leftovers but if you have a bigger family here is the recipe to feed 16 and directions for freezing it and reheating it.

 

Taco Chili for 16

~ 3 lb. lean (at least 80%) ground beef

~ 2 cups chopped onions

~ 2 1.25 oz pkg. Taco Seasoning Mix

~ 4 15.5 oz cans diced tomatoes with green chilies, undrained

~ 2 15 oz cans tomato sauce

~ 1 lb pkg frozen corn

~ 4 15.5 oz cans southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

 

1. In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

2. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

3. Spoon 6 cups of the chili into each of four 6-cup freezer/microwave-safe containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

4. Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.

5. To heat refrigerated or thawed chili, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls and sprinkle each with Fritos and shredded cheese.

Click Below to Print Recipe

Taco Chili for 16

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2 02 2013
Super Bowl Recipe Run Down « 4peatssake

[…] Taco Chili […]

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