Beef/Elk · Chili · Favorite Recipes · Mexican · Slow Cooker

Taco Chili

Today’s recipe is an adaptation from this great Chili Pasta Bake. We liked the recipe and that it tasted like tacos. But we weren’t fans of the noodles since it tasted more taco-y than something to go with pasta. So we decided to take out the pasta and make it a straight chili.

Eat plain or with rice, or serve over a salad! This is a great quick dinner!!

Ingredients
1/2 tbsp Vegetable Oil
Onion Powder
1 lb Ground Meat (Elk)
Salt
Pepper
15 oz Tomato Sauce
14 1/2 oz Canned Diced Tomatos and Green Chilies
15 oz canned Black Beans, rinsed
1 1/2 tbsp Chili Powder
2 tsp Cumin
2 dashes Cayenne Powder
1/4 cup Water
Mozzarella or Shredded Cheddar Cheese
Sour Cream
Green onions, chopped

 Directions
Drizzle oil into a large skillet on medium-high heat.
Brown ground meat with several dashes of onion powder, salt and pepper.
Add the tomato sauce, diced tomatoes and green chilies, beans, chili powder, cumin, cayenne and water.
Stir and let simmer for about 5 minutes.
Top with cheddar or mozzarella and a dollop of sour cream.
Serve!
This is great recipe to freeze. Just store in gallon size freezer bags (or smaller for portions) and pull out when you’re ready to eat!
UPDATE:
I figured out that you can make this in the CROCKPOT!! So below are CROCKPOT Directions…
Drizzle oil into a large skillet on medium-high heat.
Brown ground meat with several dashes of onion powder and S&P.
While the meat is cooking, dump ALL other ingredients in the crockpot EXCEPT the water.
Add the meat with cooked.
Set timer to 3 hrs on low.
Enjoy!!
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