It’s that time of year for chili’s and soups, and I couldn’t be happier 🙂 I love me a warm, comforting bowl of chili on a cold day. This Taco Ranch Chili is so delicious and healthy! (well if you don’t add the cheese or sour cream, and if you ask me, those are necessities)
This worked really great in the crock pot. I went home on my lunch hour and browned some ground beef, and then threw all the rest of the ingredients in the crock pot. It was so nice to come home to dinner all ready. Not to mention, my house smelled so good!
Taco Ranch Chili
Recipe adapted from: Full Hands- Full Hearts
1 lb lean ground beef
1/2 cup diced onion
2 cups chicken broth
1 can (11.75 ounce) diced tomatoes with green chilies (Rotel)
1 can (16 ounce) tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 packet Taco Seasoning mix
1 packet Buttermilk Ranch Seasoning mix
1/4 teaspoon chili powder
1/4 teaspoon cumin
sliced green onion
Directions: In a large skillet, cook the ground beef and onion together until beef is no longer pink. Drain grease.
Add beef and onion into a crock pot, and then add in all the other remaining ingredients. Stir together. Cover crock pot with lid. Cook on Low heat for 6 hours, or on High for 3-4 hours. Serve with all your favorite toppings!
FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months. To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.