Beef Taco Chili
A slow-cooker chili loaded with three kinds of beans, hominy, and taco seasoning.
Ingredients
- 2 lbs. Griffin Farms ground beef
- 1 can (15 oz.) black beans
- 1 can (16 oz.) kidney beans
- 1 can (15 oz.) pinto beans
- 1 can (14 oz.) hominy
- 1 can (10 oz.) diced tomatoes and green chiles, undrained
- 1 can (8 oz.) tomato sauce
- 1 small onion, chopped
- 1 envelope ranch salad dressing mix
- 1 envelope taco seasoning
- 1/2 tsp. pepper
- 1 can (4 oz.) chopped green chiles
- 2 cans (14-1/2 oz. each) diced tomatoes, undrained
- Optional toppings: corn chips, sour cream, shredded cheddar
Instructions
In a large skillet, cook and crumble the beef over medium-high heat until no longer pink, 8 to 10 minutes. Transfer to a 5-quart slow cooker with a slotted spoon.
Rinse and drain the beans and hominy, then add them to the slow cooker along with the diced tomatoes and green chiles, tomato sauce, onion, ranch dressing mix, taco seasoning, and pepper.
Puree the extra can of green chiles and the remaining diced tomatoes in a blender until smooth, then stir the puree into the pot.
Cover and cook on low for 6 to 8 hours, until the flavors meld. Serve with your toppings of choice.
Made with our own beef
This recipe is built for Griffin Farms beef — order a whole, half, quarter, or the individual cuts you need.