Best 9 Cold Day Taco Chili Recipes

TACO CHILI FROM PUBLIX®

Steps:

• Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
• Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

TACO CHILI

Steps:

• Dice the bell pepper and onion.
• Brown the meat on the stovetop. If not using a non-stick pan, a drizzle of olive oil my be needed to avoid sticking.
• Add diced onion and cook for another 3 minutes.
• Add diced bell pepper, black beans, salsa, tomato sauce and taco seasoning, Stir and bring to a low simmer for about 20 minutes.
• Serve with toppings of choice.

CHILLY DAY CHILI

Steps:

• Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
• Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

COLD DAY TACO CHILI

Steps:

• 1. In a big pot saute the onion and turkey until it is cooked all the way through
• 2. Add Taco Seasoning and a cup of water and cook for 5 more minutes
• 3. Add the Tomatoes, Beans, and Corn. Bring to a boil and then simmer for really as long as you want. I had mine simmering for 2 hours because I had time but you could just as well just let it set for 30 minutes or turn it into a crockpot meal
• 4. Serve with Some Mexican cheese and tortilla chips, onions and sour cream! Hope you love it just as much as we do!

ONE-POT TACO CHILI

Steps:

• Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot.
• Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
• Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.

COLD DAY CHILI

Steps:

• Brown ground beef and onion and drain.
• Add remaining ingredients.
• Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.

BEEF TACO CHILI

Steps:

• Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.

DELICIOUS COLD DAY SLOW COOKER CHILI

Steps:

• Brown beef and turkey. Drain and transfer to slow cooker.
• Add turkey sausage crumbles, corn, chili beans, tomato sauce, diced tomatoes, and chili seasoning packets.
• Mix well.
• Cook on low 4 hours.
• Stir before serving.
• Garnish with a dollop of sour cream and sprinkle of chives.