fiesta chili
This is my latest version of a taco soup. The fire-roasted tomatoes and peppers add a delicious depth of flavor. If you don't care for spiciness, choose chili beans in a "mild" sauce and use tomatoes with chilis labeled "mild" for less spicy heat.
prep time
30 Min
cook time
2 Hr 15 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 1/2 pounds ground beef
- 1 large red onion, diced
- 1 teaspoon minced garlic
- 1 can diced tomatoes (28 oz.)
- 1 can petite diced tomatoes (15 oz.)
- 1 can tomatoes and chiles (10 oz.)
- 1 can fire roasted tomatoes and chiles (10 oz.)
- 1 can corn, undrained (14 oz.)
- 1 can black beans, undrained (14 oz.)
- 1 can chili beans, medium sauce (16 oz.)
- 1 jar fire roasted red peppers, undrained (12 oz.)
- 3 - 4 cups water
- 1/4 cup dry ranch seasoning powder
- 3 packages taco seasoning mix
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes (optional)
- 1 pinch salt
- SERVE WITH CHOICE OF TOPPINGS:
- cheddar cheese, shredded
- Monterey Jack cheese, shredded
- sour cream
- diced avocado
- guacamole
- fresh chopped tomato
- fresh cilantro
- chives
- tortilla or corn chips
How To Make fiesta chili
-
Step 1Brown ground beef in a large pot; drain. Return beef to the pot.
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Step 2Add onions, garlic, and all canned ingredients (undrained).
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Step 3Use kitchen shears to cut up the roasted red peppers in the jar; add peppers and their juice to the pot.
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Step 4Add 3-4 cups of water to the pot. Then stir in ranch seasoning, taco mixes, ground black pepper, red pepper flakes, and salt.
-
Step 5Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and simmer (stirring occasionally) for at least 2 hrs for the best flavor.
-
Step 6Serve hot with your choice of toppings. Refrigerate or freeze leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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