With Willards Kitchen Taco Seasoning
Makes about 8 Servings
Using Willards Kitchen Taco Seasoning this chili has a little kick! Eat it in a bowl with sour cream and cheese, or mix it with some Velveeta for a meaty and creamy dip to use with tortilla chips. Even better, pour over some french fries and cover with cheese and nacho toppings! Double or triple the recipe for your large party. Enjoy!
- 2 Pounds ground beef (I like lean, but 80/20 and ground turkey will work great)
- 1 Large onion, chopped
- 6 Garlic cloves, minced
- 1/3 Cup Willards Kitchen Taco Seasoning
- 1 (28 oz) Can diced tomatoes with juice
- 1 (4 oz) Can diced green chili peppers, drained
- 1 (15 oz) Can tomato sauce
- 1 (12 oz) Beer - I like a light beer, but the choice is up to you
- 1 Tablespoon of white or red vinegar - your choice
- 1 Teaspoon or more of hot sauce - I like Sriracha or Tabasco
- Extra Taco Seasoning to taste
Directions (Step by Step)
- In a large saucepan over medium heat, place the ground beef, onion and garlic and cook, stir the beef until crumbled and no longer pink and the onion is tender. Drain the fat and return to the stove.
- Add the Willards Kitchen Taco Seasoning. Stir and cook for two minutes.
- Add in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to remove bits of goodness that are stuck to the pan.
- Mix in hot sauce.
- Reduce the heat to low, cover and simmer for two hours, but if you are in a rush, 45 minutes will work. Remove the lid and cook for another thirty minutes if you want it thicker.
- Taste and add more taco seasoning if needed.
- Eat as is, or with shredded cheddar cheese and sour cream.
- To make a dip, add 1 pound Velveeta cheese (or more) and serve with tortilla chips.