Tex-Mex Chili

During Hurricane Harvey my dad found himself unexpectedly stuck in his house alone. My mom was traveling when the hurricane arrived and she wasn’t able to safely return home for days.  After a couple days of crazy rain without access to his favorite restaurants the pickings in the pantry were not looking quite as good.  When I talked with my dad he told me that “in his next life he is coming back as a chef” so he knows his way around the kitchen better. We had a good laugh about it and then he made a good suggestion that I share a few more easy recipes on the blog. The truth is that even if cooking isn’t your thing, it is still nice to be able to put together a few basic meals. Let’s face it, everyone has those nights where you need something quick and simple, so I thought I would share one of my all time favorite easy meals, Tex-Mex Chili.

This soup might be easy to make but the flavors are so good I have even shared this dish at get-togethers with friends. The soup is easy because it is primarily made from canned pantry staples. Then to add a nice extra touch I like to use some fresh corn, but if you don’t have fresh, frozen corn works too. As much as I like to cook, my dad is right sometimes you just need some simple recipes.

Tex Mex Chili- Serves 6

• 2 Tablespoons of canola oil
• 1 1/4 pounds of ground beef
• 1 small yellow onion diced
• 2 ears of corn cut off the cob or 1 1/2 cups of frozen kerneled corn
• 1 (14.5 oz) can of plain diced tomatoes with their juice
• 1 (15 oz) can of black beans drained and rinsed
• 1 (16oz) can pinto beans drained and rinsed
• 1 (1oz) packet of taco seasoning
• 1 (1oz) packet of ranch salad dressing mix
• 2 cups of water
• 1 cup of grated cheddar cheese
• 1 small container of sour cream
• 1 bunch of cilantro or sliced green onions for garnish
• 1 bag of your favorite tortilla chips

First prep your ingredients by chopping your onion and draining and rinsing your beans in a strainer. Then if you are using fresh corn, shuck your corn removing all of the leaves and silk. Then take the corn cob and cut the kernels off the cob with a sharp chef’s knife.

Next take a large soup pot and heat it over medium heat and add 2 tablespoons of canola oil. Then add in your onions and cook them till they start to get soft. Next add in your ground beef and as it cooks break it up into small bite size crumbles using your spoon or rubber spatula. Then when the meat is brown and cooked through, take the pot and drain off some of the fat and liquid from the meat.

Next return your pot of meat and onions to the heat and add in your ranch seasoning packet and your taco seasoning packet and stir them in. Next add in your can of tomatoes with their juice. Then add in your black beans, pinto beans, and 2 cups of water. Finally add in your corn and let your soup simmer for 15 to 20 minutes until the corn is cooked through and the flavors come together.

I have been known to make this soup ahead of time and then put the whole pot with the lid on it in my fridge so I can heat it up later. I have also let it sit on lower heat for an hour or so If I am serving it at a get-together. This chili would be great to serve for football games, Halloween or just a quick dinner with family.

When you are ready to serve it sprinkle the top with grated cheddar cheese and top it off with a dollop of sour cream. Add in some tortilla chips and if you are feeling fancy then garnish with some cilantro or some sliced green onions.

There you have it one of my favorite one pot easy recipes. If you have certain types of recipes you would like to see more of or if you too are coming back as a chef in your next life and would like to learn basic cooking techniques let me know. Leave me a comment and enter my Painted Pumpkin Giveaway.