Chicago has a large Mexican population and we wanted to do a fun, easy to throw together, Taco Chili
in recognition of all the great Mexican food to be had in our fine city. This is really easy and based on a
taco soup recipe that swept the internet a couple of years ago. It’s a bit thicker, chili-style, and great for
topping with all the typical taco fixins. Make it vegetarian by leaving out the beef and adding an
additional 2 cans of beans.
Level of Difficulty: Easy
2.5 lbs. ground round
1 onion, diced
1 (1 oz.) envelope Ranch dressing mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt
2 (15 oz.) cans spicy chili beans, undrained
1 (11 oz.) can Mexicorn, undrained
1 (14.5 oz.) can diced tomatoes (zesty chili style), undrained
3 cups water
Combine the ground round and onion in a large stockpot and brown well. Drain fat. Add ranch dressing
mix, chili powder, cumin, salt, chili beans, Mexicorn, tomatoes and water. Stir well and bring to a boil.
Reduce heat and simmer for 30 minutes. Serve with taco toppings.