taco chili

(1 rating)
Recipe by
Diane Schmidt
Comstock Park, MI

This is amazingly delicious! My family likes to put it on french fries for chile fries too.

(1 rating)
prep time 20 Min
cook time 6 Hr
method Stove Top

Ingredients For taco chili

  • 2 lb
    beef chuck roast, cut into chunks
  • 1 can
    beef broth
  • 1 pkg
    taco seasoning mix
  • 1 sm
    onion chopped
  • 1
    jalapenos, chopped fine
  • 1 can
    diced tomatoes
  • 1 can
    black beans, drained
  • 1 can
    pinto beans, undrained
  • 1 can
    tomato soup
  • 1 can
    corn (optional)
  • salt and pepper to taste
  • 1 c
    coffee

How To Make taco chili

  • 1
    Put cubed roast in crockpot with the can of beef broth, 1 cup coffee and the taco seasoning. Cook on low for about 5 hours. You could also put it in a roasting pan, covered, and bake at 275* for the same amount of time.
  • 2
    When meat is done and tender, transfer meat and juices into a stock pot. Add the onion, jalapeno, tomatoes, black beans, pinto beans, and corn. If you need more liquid add the tomato soup. Salt and pepper to taste. Let simmer until beans are tender. If you like it thicker, you could thicken with a bit of cornstarch.
  • 3
    serve with cornbread. My family tops it with sour cream and cheese and they like to crunch up frito's corn chips on top too.
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