I love tacos, I love chili, and I love a meal that takes about 30-45 minutes of prep and then cooks itself for the rest of the day. I make this chili several times every winter because it's so good and, being chili, the leftovers just get better and bettter until they're gone. The recipe is mostly just this one with a few subtle adjustments. I really like the yellow corn instead of hominy because the little bits of sweetness alongside the spicy peppers, savory beans, and salty chips just hit so right.
Servings: Serves about 8 people Preparation Time: 30-45 minutes Cook Time: 6-8 hours
Needs
tortilla chips
sour cream
shredded cheese
black pepper
chili powder
tomato sauce (1 8-oz can)
diced tomatoes & green chiles (1 10-oz can)
diced tomatoes (2 cans)
yellow corn (1 can)
pinto beans (1 can)
kidney beans (1 can)
black beans (2 cans)
serrano chiles (3x)
yellow onion (1x)
plant-based ground "beef" (24 oz) -- I've used Impossible brand. Use 16 oz of 80/20 ground beef if you don't want vegetarian
taco seasoning (1 packet)
ranch dip mix (1 packet)
Preparation
Drain excess water from the corn
Drain and thoroughly rinse the beans
Dice the onion and serrano chiles
Brown the "beef" (or beef) in a skillet until no longer pink
Combine your canned goods, chiles, onion, beef, and seasoning packets in a large crock pot then mix it all together well
Add pepper and chili powder to taste, depending on how spicy you like your chili
Cook on low for 6-8 hours, stirring every few hours. I strive for the full 8 hours, because it really helps the flavors to blend
Top each bowl with cheese, sour cream, and tortilla chips when serving