It’s officially Fall, one of my most favorite times of the year. On top of the trees changing colors and it getting closer and closer to my birthday, this is the season where I can truly justify breaking out the crock pot and making chilis, soups and stews.
<a href=”http://thirtytwoyears.files.wordpress.com/2011/10/taco-soup.jpg”><img title=”Taco Soup” src=”http://thirtytwoyears.files.wordpress.com/2011/10/taco-soup.jpg?w=300” alt=”” width=”300″ height=”225″ /></a>One of my ALL TIME favorite soups to make is a Four Bean Taco Chili. I always make enough to freeze the leftovers. It’s delicious! I hope you try it out and love it just as much as I do!
1# ground elk (or beef, pork, turkey, deer, etc) 1 can chili beans 1 can light kidney beans 1 can pinto beans 1 can black beans 1 can niblet corn 1 can diced tomatoes 1 can green chilies or Rotel (if you like your chili hotter)
All of these are un-drained. Also, you can either add 2 cans of tomato soup (undiluted) or 2 cans of tomato sauce. It’s really easy to double the recipe too!
1 pkg chili powder 1 pkg taco seasoning 1 pkg dry ranch (for a little extra taste)
I sprinkle some cheese, do a dollop of Daisy and toss some chili cheese Fritos in there too. So not healthy (unless you use a lower fat cheese and sour cream) but it’s SOOO good.
I won our company chili cook-off a couple years ago with this recipe. Enjoy!