Ingredients
1 1/2 lb ground beef
1 packet taco seasoning mix (about 1 oz)
2 (10-oz) cans diced tomatoes with chiles, undrained
1 can chili beans in sauce (15–16 oz), undrained
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
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Stir in taco seasoning; remove meat from pan.
- Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH for 3–4 hours (or LOW for 6–8 hours) and until beef is 160°F. Serve.
NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop until chili reaches 160°F.
Ingredients
2 tablespoons canola oil
1 lb beef for stew, cut into 1-inch cubes
8 oz bulk hot Italian sausage
1 1/2 cups chopped onions
1 (28-oz) can crushed tomatoes
1 can great Northern beans (15–16 oz), undrained
1 can red kidney beans (15–16 oz), undrained
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 teaspoon pink (or kosher) salt
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add beef in a single layer; cook 1–2 minutes, turning to brown all sides. Remove beef from pan.
- Add sausage to same pan; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.
- Combine remaining ingredients in slow cooker; stir in beef and sausage. Cover and cook on HIGH for 3–4 hours (or LOW for 6–8 hours) until beef is tender and 160°F. Serve.