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.
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
- 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
- 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.
- Add cilantro to taste the last 5-10 minutes
Slow Cooker Version
- 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.
- Add black beans, corn, Rotel and tomato sauce
- 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
- 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.