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Ingredients6 h 30 m servings 504 cals
Original recipe yields 6 servings
- 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 g fat; 56.7 g carbohydrates; 29.7 g protein; 68 mg cholesterol; 1760 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...