 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 11 |
|
Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. Ingredients:
2 pounds ground turkey or beef |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14 ounces) hominy, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (8 ounces) tomato sauce |
1 small onion, chopped |
1 envelope ranch salad dressing mix |
1 envelope taco seasoning |
1/2 teaspoon pepper |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
corn chips, sour cream and shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the beans, hominy, tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning and pepper.
2. In a blender, combine diced tomatoes and green chilies; cover and process until smooth. Add to the slow cooker. Cover and cook on low for 6-8 hours.
3. Serve with corn chips, sour cream and cheese if desired. Yield: 11 servings (2-3/4 quarts).
|
|