Ridiculously Easy Taco Chili

4Q Basket Case

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Nov 8, 2004
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We've found this to be easy and consistently good.

Essentially, it's browning some ground beef, chopping an onion or two, and dumping a bunch of cans or envelopes of ingredients into a stock pot.

Equipment:
Knife
Cutting Board
Can opener
Browning Skillet
8 -10 qt. Stock Pot

Ingredients:
1 Large Onion (2 Mediums if you really like onion)
2 to 2.5 pounds ground beef (I like 93% lean, though others might prefer more fat content)
2 10 oz. cans Original Rotel
2 11 oz cans Green Giant Mexicorn or Del Monte Southwest Corn equivalent
1 15 oz can Bush's Black Beans -- can be Seasoned or not, as you like
1 16 oz can Bush's Chili Beans, Mild Chili Sauce
1 1 oz envelope Hidden Valley Ranch Seasoning
1 1 oz envelope Taco Seasoning of your choice...we usually use McCormick, but pretty much any will do

Instructions:
Brown & drain ground beef, and put into stock pot.
Chop the onion(s) coarsely, and put into stock pot.
Just dump all the rest of the ingredients into the stock pot. Do not drain canned ingredients, as the chili needs the moisture. Mix well.

Add 1 - 1.5 cups of water

Put on medium heat until the chili begins to boil. When it boils, reduce heat to low, and simmer, stirring occasionally to keep the bottom from sticking.

It's actually cooked in about 30 minutes, but the longer you simmer, the more the flavors meld.

We like to simmer 2-3 hours. As the ingredients simmer, the onion(s) and other ingredients render a fair amount of water, so depending on the texture you like, you might or might not want to add more during the simmering process.

Makes 8 - 10 servings, and is outstanding to put in the fridge or freezer, heating up later.

Top it according to taste. I like it just plain. Mrs. Basket Case tops hers with shredded cheese and a dollop of sour cream, and some chives.