Taco Chili

taco chili


Ingredients:

1 (64 oz) bottle of v8 juice

1 pound ground beef

1 packet taco seasoning ( I use mild)

1 (15.5 oz) can light kidney beans

1 (15.5 oz) can black beans

1 (15.5 oz) can corn

1 tablespoon tomato paste

1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! )

Toppings- Shredded cheddar cheese, sour cream, tortilla strips, chives.

Directions-

Brown beef in a medium/large dutch oven over medium high heat. I like to season my beef with a little salt, pepper, and garlic powder as it is cooking. Once the beef is browned, throw kidney beans, black beans, and corn in with the beef and cook for a few minutes until the beans and corn soften a little ( about 3-5 minutes). Turn heat down to medium/low and add v8 juice, taco seasoning, tomato paste and peanut butter, stir together. If the peanut butter scares you, just add a little more tomato paste to help thicken the chili, about 1/2 a tablespoon or so. Turn heat back up to medium high and bring chili to a boil, once chili starts to boil set heat on medium and let chili simmer for 30-45 minutes or until chili has thickened and beans are soft, stirring occasionally. Serve in a bowl and load it up with cheese, sour cream, tortilla strips and chives! yum!

%d bloggers like this: