It’s a blustery day outside.
We got our first real Autumn cold front which means, (after a summer of no A/C) I’m in the mood to cook again! What’s the best thing for a blustery day?
Aunt Marsha’s Taco Chili 🙂
This dinner is inexpensive, simple, delicious, fairly healthy, and reheats well.
It’s can be changed, (and has been!) about 100 different ways.
Serves Approximately 14 Servings.
Time: 30 minutes (more for Crock Pot)
Price: $11.50 or $1.64 per Serving
6 Cans Beans : (We like a combo of pinto, kidney, & black.)
DO NOT DRAIN.
Dump into Instant Pot.
If you have no Instant Pot, Dump into Crock Pot.
Or Stovetop Pot.
(It doesn’t matter how you heat this, you’re just going to heat everything up at the end.)
1 Onion, Diced
1 Heaping Spoonful Minced Garlic,
(Optional) Meat, Cooked & Drained, (Chicken, Moose, Beef, etc.)
When camping, I like to use canned chicken. 🙂
1-2 Can of Black Olives, Drained.
1-2 Can of Sweet Corn, Drained.
1 Can of Hominy, Drained.
Seasoning (to Taste):
2 Packets Chili Seasoning or Taco Seasoning
2 Packets Ranch Dressing Mix or 1/2 Cup Ranch Dressing
Okay. So now you heat it all up.
INSTANT POT: (Add 1 Cup Water, High Pressure 8 Minutes, Natural Release.)
CROCK POT: Add 1 Cup Water, Heat on Low or High until Hot.
STOVETOP: Turn On. Stir Frequently. Serve When Hot.
Serve with Cornbread or Fritos Chips, Grated Cheese, Sour Cream, and Hot Sauce.