Quick & Easy Taco Chili
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!
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
Shredded Sharp Cheddar Cheese
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.
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