Friday, February 13, 2015

Mexican chili

I love chili!  A perfect way to warm you from the inside on a chilly day, or just warm you because it is such a comfort meal.  Well, I have come up with a perfect combination: chili and taco soup!  This dish is easy to prepare and super satisfying!  This hearty chili will land a permanent spot on you dinner menu, I know it has on ours.


  • 1 pound ground beef (ground turkey can also be used)
  • taco seasoning
  • 1 teaspoon salt
  • 2 teaspoons worchtershire sauce
  • 1 can rotel
  • 1 can diced tomatoes
  • 1/2 yellow onion
  • 1 can pinto beans
  • 1/2 cup rice
  • 1/2 cup water

Combine ground beef, 2 tablespoons taco seasoning, worchtershire sauce, and salt.

Brown and drain.

In blender, puree the onion, tomatoes, rotel, and 2 teaspoons of taco seasoning.

Pour the puree into a large pot.

Add the seasoned beef, beans, uncooked rice, and water.

Heat on low for at least an hour, stirring occasionally.

Top with tortilla chips and grated cheese.

This chili makes a great stand alone dish, or is a great compliment to enchiladas, empanadas, or tacos!

1 comment:

Debra Eliotseats said...

Chili is the best this time of year!

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