Ingredients
- 2 lb lean ground beef
- 2 medium Spanish onions, chopped
- 2 packets (1.25 oz each) taco seasoning mix
- 4 cans kidney beans (drained and rinsed)
- 1 can Rotel (original or roasted, undrained)
- 1 can diced tomatoes (14–15 oz, undrained)
- 1 can tomato paste (6 oz)
- 1 cup water (plus more as needed)
- 1 Tbsp salt (to taste)
Instructions
- In a large pot or Dutch oven, brown the ground beef and chopped onions together over medium-high heat.
- Drain excess fat.
- Stir in the taco seasoning and 1 cup water until everything is well coated.
- Add the kidney beans, Rotel, diced tomatoes, tomato paste, and salt.
- Stir well, bring to a simmer, then reduce heat to low.
- Simmer uncovered for at least 2 hours, stirring occasionally.
Or transfer to a slow cooker and cook on LOW all day. - Add extra water as needed to reach your desired thickness.
Pro tip: This chili tastes even better the next day. It freezes beautifully too!
Serving Suggestions
Top with any of your favorites:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Fritos or corn chips
- Sliced green onions
- Fresh cilantro
- Diced avocado
- Hot sauce or extra Rotel for heat
No comments:
Post a Comment