Monday, March 3, 2014

Taco Chili {Slow-cooker}

It doesn't get much easier than this recipe!  I love it because it works well on a day when I am running low on fresh produce.  I can pull the meat out of the freezer and almost all of the other ingredients out of the pantry.  It is also nice to put this on in the morning and have a nice hot meal at the end of a long cold day.  I thought I better share this before our cooler days come to an end, soon I hope!

The taco chili pictured below was actually made with one pound of lean ground beef and one pound of venison.  Our neighbor gave us several pounds of ground venison.  My kids didn't even notice anything different in the chili.  Chili has so much flavor, it is a great way to feed your family wild game without them even knowing the difference.

This recipe goes great with Cornbread (EF, DF) or Honey Wheat Cornbread (EF, DF).  If you like this recipe, you may also like Chicken Taco Chili {Slow-cooker} (EF, DF, GF).

Taco Chili

2 lbs lean ground beef
1 lg onion, chopped
2 (14oz) cans no salt added diced tomatoes, undrained
1 (10oz) can tomatoes with green chilies, undrained
1 (15oz) can chili beans, undrained
1 (15oz) can black beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
1 (14oz) can corn, drained
1 pkg taco seasoning
1 pkg chili seasoning

Brown meat and onion together.  Drain.  Place in slow cooker and add all other ingredients.  Cook on low for 8 hours or high for 4 hours.  Top with shredded cheese and serve with tortilla chips or cornbread.

Serves 8-10

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