Ingredients

• 2 Lbs Ground Beef – Lean
• 1 Large Onion – Diced
• 2 x 10 oz Cans Rotel – Hot or Medium
• 15 oz Can Black Beans
• 2 x 11 oz Cans Mexicorn
• 7 oz Jar Diced Pimentos
• 10 oz Can Enchilada Sauce
• 15 oz Tomato Sauce
• 14 oz Can Chicken Broth
• 2 packages Old el Paso Taco seasoning (Mild)
• 1 Tbs Chili Powder
• 2 Tsp Cumin
• 2 Tsp Smoked Paprika
• 2 Tsp Ground Black Pepper
• 1 Tsp Cayenne
• 1 Tsp Garlic Powder
• 1 Tsp Salt

Toppings

• Shredded Cheese
• Sour Cream
• Corn Chips
• Cilantro
• Green Onion

Directions

1. In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
2. Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
3. Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
4. Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
5. Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…

NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.