Skip to main content

Slow Cooker Taco Chili


My church had a Chili Cook Off last night to kick off this year’s family night. It was a runner up for most popular vote. I would have won if Zoey wouldn’t have mysteriously come up with 3 extra votes when it came to announce the winner. Ha Ha! All the chili was very yummy last night and I had to taste all 8 entries. Needless to say, I was soooo uncomfortable afterwards. It was fun! All my co-workers appreciated it too as I took what was left over to feed them the next day.

I put together all the ingredients the night before and put it in the crock pot over night. In the morning before leaving to work I took it out of the fridge and put the crock pot on low for the day. Super easy and it is nice to get home from work to already have supper done.

Slow Cooker Taco Chili

Ingredients
  • 1 pound ground beef (or ground venison)
  • 1 pound bulk pork sausage
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15.25 ounce) can whole kernel corn with red and green bell peppers (such as Mexicorn®), drained and rinsed
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • 1 (14 ounce) can chili beans
  • 1 (1 ounce) package ranch dressing mix
  • 1 (1 ounce) package taco seasoning mix
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), undrained
  • 1 (12 fluid ounce) can or bottle of beer
  • ground black pepper to taste
Directions
1.      Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
2. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
3. Add the crushed tomatoes, corn, black beans, chili beans, ranch dressing mix, taco seasoning mix, onion, diced tomatoes with green chile peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.

Serve with Fritos Chili Cheese Corn Chips, sour cream, and shredded cheddar cheese

*Funny Note- Cheyanne (my teenage daughter) asked last night "Why do they call it chili? It's not cold"


Labels:

Comments

Post a Comment

Popular posts from this blog

Spinach Lasagna Rolls

I originally found this recipe here on skinnytaste.com. She gets all the credit. I changed it a bit because the Handsome Man does not like ricotta. Pooh. I When its time to cook this I use a meaty spaghetti sauce.  Spinach Lasagna Rolls Ingredients:   18 lasagna noodles, cooked Approx. 2 cups of freshly chopped spinach (or 10 oz frozen chopped spinach, thawed and completely drained)   2  - 8oz packages of Neufchâtel (or cream cheese) softened   ½ cup cottage cheese 1 cup grated Parmesan cheese   2 egg salt and fresh pepper   ½  cup mozzarella cheese, shredded Combine spinach, Neufchâtel, cottage cheese,  Parmesan , egg, salt and pepper, and mozzarella in a large bowl. If the mixture seems soupy then add more  Parmesan . Make sure the lasagna noodles are dry. Place a piece of wax paper on the counter and lay out the noodles. Spread cheese mixture evenly over noodles. Carefully roll noodles up and place edge side dow...
Post a Comment
Read more

Yankee to Southern Bell

We moved from Ohio to Mississippi in 2014. The BIG PLAN was to sell our Ohio house and purchase land, put a mobile home on it, paying with funds from the sale of the house. The idea was that we would not have a mortgage payment. Sounds good, huh? It does to me too. But Murphy's Law doesn't think so. (want more irony, we stayed with the Murphy's for while throughout some of this) We have been faced with many challenges over the last few years. But I am proud to say we do not have a mortgage payment and we do not have credit card debt either. First challenge: LAND It is good to know people. A friend sold us some land that had a structure on it that he had started himself. This is what the inside looked like: That is after cleaning it up a bit and running the electrical. It cost us more than we planned to spend. And biggest challenge. Its not finished. We really can't move into it looking like this. But look at the view: THAT'S MY BACKYARD! After ...
Post a Comment
Read more

Canned Venison Meat

We love deer meat! We also enjoy in the fact that we process our own meat. While most freeze deer meat, canning is a rewarding option as well. I love the idea of saving freezer space by canning. This raw pack recipe is super easy. You will be surprised by how much broth the meat creates. Canning meat requires a pressure canner. Canned Venison Meat Venison meat cut into cubes or chunks Tony Chacheres (or your favorite seasoned salt) Black pepper CUT-UP MEAT   (strips, cubes, or chunks) Venison Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces. To each quart jar add 1 tbs of Tony Chacheres and 1 tsp of black pepper. Raw Pack —Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids. Dial Gauge Canner —Process at 11 pounds pressure - Quarts 90 minutes. For processing above 2,000 feet altit...
Post a Comment
Read more