This is for my new friends in St. Louis that attended the “Cooking with the Experts” at Schnucks Headquarters last week.  What a GREAT group you were and a joy to instruct and present to.  I look forward to doing it again next year!  Enjoy!

Taco Chili

Yield: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
1 lb. ground chuck or ground turkey
2 tablespoons corn oil
½ medium size onion, finely chopped
1 clove garlic, minced
⅓ cup Spice Islands® Taco Seasoning Mix
2 (14.5 ounce) can Red Gold Petite Diced Tomatoes
1 to 1 ½ cups beef stock
1 (15.5 ounce) can red kidney beans

Garnish:
Chopped Scallions
Shredded Sharp Cheddar Cheese
Sour Cream
In a medium sized stock pot, over high heat, brown ground beef or turkey in small batches, removing cooked meat with a slotted spoon (do not overcrowd the pan).

Add corn oil to pan and let heat through. Add onion and garlic. Cook over medium heat until soft, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.

Serve in a warm bread bowl (if desired) and garnish with chopped scallions, shredded cheddar cheese and sour cream.

Buon Appetito!