Taco Chili - Slow Cooker and Freezer Friendly

Comfort in a bowl.  This is easy and economical.  You can make this as a freezer meal by cooling the mixture completely and then putting it into a freezer bag.  Make sure to try and not use previously frozen ground beef when doing this though since re-freezing food makes it lose a lot more moisture.  You could bring this to a pot luck – it feeds quite a bit and is full of flavor without being too heavy on the pocketbook.  You can make this into a crockpot meal:  use ground beef and onion you cooked the night before or that morning and dump everything into a  6 qt. crockpot on low for 6-8 hours.  Then, it will be ready for you when you get home.  I’m sure the house will smell lovely, too!

Instead of the spices, you can pick up a 1.25 oz. taco seasoning packet at the store.  I try to avoid pre-made mixes to control the salt and additives that go in a dish.  I have also had this with a 1 oz. Ranch Dressing seasoning packet added to the taco seasonings and it was good that way, too.

Taco Chili
yield 10-12 servings

1 lb. ground beef or ground turkey, or chicken breast
1 onion, chopped
3 garlic cloves, minced or pressed
1 can kidney beans, drained and rinsed (about 15 oz.) (I used reduced sodium)
1 can pinto beans, drained and rinsed (about 15 oz.) or use more kidney beans
1 can Rotel, drained (I used mild because of kiddos)
1 can (15.5 oz.) corn, drained or 1 ear of corn and kernels removed
3 cans stewed tomatoes (about 15 oz. each)
8 oz. tomato sauce (I used no salt)
2 Tb. chili powder
1 tsp. ground cumin
1 tsp. ground coriander (or substitute with cumin)
1/2 tsp. dried oregano
1/8-1/4 tsp. cayenne pepper (more for hot, less for not)
salt and pepper to taste

For serving:  Serve as is or crumble in taco shells, tortilla chips, add cheddar cheese, or salsa, chopped red onion or scallions, etc.
1.  In a skillet over medium heat, cook the ground beef and onion until the meat is no longer pink.  Add the garlic and cook 30 seconds.  Drain on paper towels if you don’t want the added fat.  Shred chicken breast if you used that.
2.  Now, in a great big dutch oven or pot that is at least 5 qts. – dump the meat mixture and everything else.  Heat to a boil and then simmer until the corn is cooked.  If the corn is already cooked, just heat until hot and simmer 15 minutes.  Then eat!
3.  Or…. Cool completely and freeze it and thaw in the fridge overnight when you are ready to eat.  Simply heat and eat when you want it.
4.  Or….  Dump all this in the crock pot in the morning on low, and then eat in the evening about 6-8 hours later.

The soup is more on the thicker side like a chili.  I like it this way.  If you want a thinner soup, simply add chicken stock.

 

Linked up to: http://www.ishouldbemoppingthefloor.com/2012/09/mop-it-up-mondays-33.html