I had this chili at my brother and sister-in-law's years ago, and asked for the recipe. My sister-in-law basically told me that if you can brown meat and open cans, you've got it made! It's always nice to have a really good tasting dish that is easy to make. In fact, it's so easy that I made 5 batches to serve at a Youth Center. The kids at the Center requested chili, and this recipe came to mind. I'll include their verdict on how they enjoyed the soup after I serve it this Friday.
1 to 2lbs. of either ground chuck or ground turkey (depending on your taste) I used about 1 &1/2 lbs.
1 large onion
2- 16 oz. cans stewed tomatoes (I also use San Marzano peeled tomatoes in place of stewed tom.)
1- 16 oz. can pinto beans
1- 16 oz. can kidney beans
1- 16 oz. can white hominy ( I sometimes substitute canned mexicorn and garbanzo beans in
1- 16 oz. can golden hominy place of the hominy)
1- 10 oz. can Rotel
1- 1 &1/4 oz. pkg. taco seasoning mix
1- 1oz. pkg. dry Ranch dressing mix
Brown ground meat and chopped onion, drain grease from meat. Add all other ingredients (do not drain or rinse any of the canned ingredients) just put the whole thing in and heat thoroughly. Serve with Cheddar or Mexican cheese, sour cream, and taco chips.
The chili was quite a hit with the kids at the Lighthouse Youth Center. I even had a girl who didn't want to try it at first because it had onions in it that ended up coming back for more.
This chili was very yummy, Peggy! Thank you for sharing the deliciousness with Lighthouse!
ReplyDeleteThanks Anne, Such a great group to share it with!
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