A fine slow cooker recipe for a winter or football weekend. Kick tail spicy with a ton of great taste. This is a thick soup, maybe more “taco chili” but since I used soup recipes to make it, I’ll stick with soup.
Most recipes start with some burger and taco seasoning. I started with a modified version of my spicy taco meat. The main complaint about most taco soups appears to be the mild spices. I bumped it up and add a jalapeno. I added all the spices to the meat so it would keep some flavor and not have it all washed out in the soup. Excellent, just right.
It is only a 1-5 scale, but this is a 6. I loved it.
Notes: I looked at a lot of recipes and really can’t claim an “inspired by.” The Paula Deen recipe had ranch dressing powder as did several others. It added an interesting taste, and I highly recommend it.
I wanted to be lazy and not pay any attention to this, so I went the slow cooker route. You could do this on the stove top in a couple of hours or a dutch oven in an over for a couple of hours.
This is a thick soup as published but if you want a thick chili-like result, leave out the beef broth.
This is 6/10 on the heat-o-meter. I thought it would be hotter. Add more spices or another jalapeno if you want to burn.
I suggest a lower fat burger (I used 90/10). There is no point that draining fat won’t remove a lot of spice.
Prep one jalapeno by mincing and a medium onion with a medium chop.
Combine 1 lb lower fat ground beef with the onion over medium-high heat. Cook and break up the beef.
While beef is starting to cook, combine the spices 3 T chili powder, 1 t cumin, 1 t oregano, 1 t cayenne pepper, 1 t garlic powder, 1 t salt and 1/2 t of pepper. When beef and onion has cooked for 4-5 minutes and is about half browned, add the spices and about half the can of tomato sauce. Continue to cook until beef is well browned. About 10 minutes total cooking time.
Add beef to the crock pot.
Rinse 1 can black beans and one can of kidney beans and add to pot. You may substitute any beans you want.
Add all remaining ingredients: 1 small can green chilies, two cans diced tomatoes, 1 – 14oz can tomato sauce, the diced jalapeno, one-half envelope of dry ranch dressing mix, and a 14 oz can of beef broth. The beef broth may be omitted if you want this thick.
Cook on low for 6 hours or high for 3 hours.
July 8, 2016