One of my favorite cold weather recipes, transformed into a mildly spicy Tex-Mex version.  This recipe is packed with protein thanks to the meat and beans, budget friendly and you’ll have plenty of leftovers depending on the size of your family.

1T EVOO
1 onion, chopped
2-4T minced garlic (I REALLY like garlic)
1 1/2lb ground meat of choice
1 envelope Taco Seasoning
2- 16oz can black beans, rinsed
1 can tomato sauce
1 can Rotel (or other generic variety)
1 can of corn, drained
3T fresh, chopped cilantro (optional)
Salt and Pepper to taste.

Serve with sauteed bell peppers and Texas Toast if desired

Topping ideas: chips, cheese, avocado, fresh cilantro, fresh tomatoes

  1. In a large pan/pot, saute chopped onion and garlic in olive oil for about 3 minutes, then add ground meat and taco seasoning, following directions on the packet.  Cook until meat is cooked thoroughly
  2. Add rinsed black beans, tomato sauce, salsa and garlic.  Bring to a simmer and allow flavors to simmer together on low for 30-60 minutes.
  3. Add cilantro to taste the last 5-10 minutes

Slow Cooker Version

  1. Follow directions for step 1, OR if you have extra time place this combination of meat/garlic/onion/taco seasoning and cook in your slow cooker on high for 1-2 hours, until meat is cooked thoroughly.
  2. Add black beans, corn, Rotel and tomato sauce
  3. Cook on low all day and let your home be filled with the delicious scent of an easy dinner.  Add *optional* cilantro 30 minutes prior to serving

Freezer Option

  • To freeze, allow chili to cool completely then place leftover chili into freezer bags (which can be placed flat and freeze quickly) appropriately sized for your needs/family.  When ready to consume, allow to thaw in your refrigerator or defrost in the microwave.  Chili can be stored 2-3 months in the freezer.
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