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Crockpot Taco Chili Recipe


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     Crockpot Taco Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   8

1 lb. extra lean ground beef
1 cup diced yellow onion
1 Tbsp chili powder
1/4 tsp each garlic powder, onion powder and dried oregano
1 1/2 tsp ground cumin
1/2 tsp paprika
3 Tbsp dry ranch seasoning mix
2 tsp minced garlic
2 cans chili beans
1 can southwestern corn, undrained
1 can fire roasted diced tomatoes, undrained
1 can diced tomatoes, undrained
1 can black beans, drained and rinsed
salt and pepper to taste
1 can tomato soup - 1 can water
2 tsp sugar

Instant Pot- Heat on the saute setting. Add beef and onions. Brown and then turn off. Add in all other ingredients. Add salt and pepper to taste (1/2 tsp each). Stir. Place on lid. Select soup and change to 10 minutes. Allow to cook for 10 minutes and then let the pressure release naturally for 5 minutes. Then release any remaining pressure. Stir again and taste for additional salt and pepper.
Crockpot- Cook beef and onion in skillet over medium heat until browned. Drain off any grease and place in crockpot. Add all other ingredients. Stir. Cover. Cook on high 3-4 hours or on low for 6-8 hours.
Stovetop- Gook ground beef and onion in skillet over medium heat until browned. Drain off any grease. Add in all of the other ingredients. Stir and simmer for 30 minutes.
Top bowls with cheddar cheese and sour cream and mix in. Add fresh lime, cilantro, or green onions and/or avocado. Add handful of tortilla strips if desired.

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