Ingredients6 h 30 m servings 504
- Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
- Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.
- NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 1820 minutes on your stovetop.
Per Serving: 504 calories; 19.2 56.7 29.7 68 1760 Full nutrition
ReviewsRead all reviews 6
This is delicious! I followed the recipe exactly but I made it on top of the stove for a large group during a ski trip. Everyone loved it. We topped it with Fritos, sour cream, and cheese. I le...
This is a HIT in my house. Made about 5/6 times in as many months! Superb recipe!
My husband and I thought this was very good. The only changes were: I made it with turkey instead of beef. I changed most “mild” ingredients to medium or hot. Also I use my own taco seasoning ...
Followed the recipe and we all really enjoyed it! My 7 year old thought it was too spicy, but all-in-all it was a hit. I topped it with shredded cheddar cheese, raw chopped onions, and crushed...
This is a staple in our home, excellent recipe. It is also good pressure canned in pint jars for a quick meal. Be careful though, the spices increase when canned, although I use medium enchila...