Southwest Tex Mex Chili

Do you like taco soup? We do!! This recipe was formed by Rose who added her own twists to the traditional taco soup and developed this delicious twist that has now become a family favorite of ours! Give it a try!

This recipe makes about 12-16 servings.

Notes for this recipe - I froze half so we can have it on another day when I don’t have time to cook! You could also just cook this on the stove in a large dutch oven for about an hour, if you prefer.

*If you want to watch the video of this being made, this recipe starts at the 13:20 mark.

If you like Taco Soup, you will LOVE this twist on it!

Submitted by Rose.

Ingredients

• 1 lb ground beef

• 1 lb ground pork (we left this out)

• .5 lb ground chorizo (we upped this to a lb)

• 2 cups diced onion (one large onion)

• 1 (28 oz) can pinto beans, with liquid

• 1 can chili beans, with liquid

• 1 can black beans, drained and rinsed

• 1 (18 oz) bag, frozen Pictsweet Mexican street corn

• 1 (28 oz) can diced tomatoes

• 1 can Rotel (lime & cilantro flavor)

• 1 pk (3 Tbsp) taco seasoning

• 1 can beef broth

• 1 can red enchilada sauce

• 2-3 Tbsp brown sugar

Here’s how to make it

• Brown all meats and onion in a large skillet over med-hi heat. Drain excess fat and return to pan.

• Stir in taco seasoning and heat for 2-3 more minutes.

• Add seasoned meat to large (6 qt) crockpot. Add all other ingredients as well.

• Stir and cover. Cook on high for 4-6 hours.

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