Thursday, January 21, 2016

Slow Cooker Taco Ranch Chili




Winter.

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That's really the reason for all of these soups that I've been posting.  I'm not normally a soup person, but as time goes on, soups are becoming much more satisfying during the winter days. 

Recommendation:Have the ground beef browned before you start, and you can just throw it all in and walk a way for a few hours or an entire day.

Results: This soup turned out great.  And of course, it's a slow cooker one.   I really liked it, it did taste like a taco but it was more of a beef version of chicken tortilla soup (not exactly but very similar).  Plus it was toddler approved.  That alone is enough reason. LOL.  

Please note: There is a step required before you throw it all in the slow cooker. You can do the step the night before, or even freeze it ahead of time.   



Adapted from my favorite blog: Life in the Lofthouse


1 - 1 1/2 lb lean ground beef
1 cup diced onion
1 teaspoon minced garlic(not pictured)
3 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 teaspoon chili powder
1 teaspoon cumin



Step 1:
Brown the ground beef in a saute pan.  Once the meat is brown, add the onion and garlic and saute it with the meat until softened.

Step 2:
Add all the ingredients and meat to the slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 8.

Step 3:
Serve with sour cream and cheese.   Enjoy!