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One of my cousins, Donna Riggs, has allowed us to post her chili recipe. That’s two great chili recipes you can use for this cooler fall weather. After typing in these recipes, I am hungry for some homemade chili! Donna calls it Taco Chili cause the leftovers are really good in a taco salad.

Donna’s Taco Chili

Ingredients:

  • 2 cans kidney beans
  • 1 can crushed tomatoes
  • 1 can petite diced tomatoes
  • 1 can of Rotel (choose the heat based on taste)
  • 1 package of Hidden Valley Ranch Dressing Mix
  • 1 package of Old El Paso Taco Seasoning Mix
  • 1 teaspoon sugar
  • 1 16 ounce can water (more or less to taste)
  • 1 1/2 pounds lean ground beef

Directions:

  1. Brown meat, drain, place in crock pot.
  2. Add remaining ingredients.
  3. Simmer on low 4 hours.
  4. Serve hot with shredded cheddar cheese and Scoops tortilla chips.
  5. Leftovers make a good taco salad.

Thanks so much Donna! I am interested in trying this. The Hidden Valley Ranch Dressing mix and the Taco Seasoning Mix sound like some interesting ingredients to try.

Enjoy!
the Rancher’s Daughter
theranchersdaughter.com