Sunday Supper {Taco Chili}

Y’all, I seriously love a good bowl of chili.  In the winter I’d venture to guess that at least 70% of my meals are some sort of soup.  I shared my three favorites, on constant rotation, back when we did our Chili & Beer party.  Well, Mother and Daddy-O served this quick and easy one when we were down in Savannah and I couldn’t wait to make it when we got back.

Taco Chili
Publix Aprons Simple Meals
1 1/2 lb ground beef
2 (10-oz) cans diced tomatoes with chiles, undrained (I used mild.)
1 can chili beans in sauce (15–16 oz), undrained (I used mild.)
1 can red kidney beans (15–16 oz), undrained
1 (15.25-oz) can Southwestern corn with peppers, drained
1 (15.5-oz) can hominy, drained
1 (10-oz) can mild enchilada sauce
1 packet taco seasoning mix (about 1 oz)
Toppings: Sour cream, shredded cheese, crushed tortilla chips

1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan and brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours.  Now, I didn’t start on mine until an hour before we needed to eat so I just simmered it on the stovetop for about 45 minutes.

I LOVE it when I get to the Publix just in time to try a plate of whatever they are cooking up.  I’ve really never had anything that wasn’t good and most all of their recipes are quite easy.  Daddy-O frequents his Publix so often that the Aprons lady will save him a plate covered in foil if he’s not there at the right time.  :-)

I was also excited to use my new lion head footed soup bows from Sur la Table.  I bought the 14-oz. size, but I think I’m going to have to get a few of the larger 24-oz. size for my very-hungry-Honey.
xoxo