Easy Taco Chili

The title says it all - it really doesn't get any easier than this. 

Winter seems to have finally arrived in Iowa.  It is somewhere under 20 degrees and very windy.  We, of course, chose to go out this afternoon to sell Girl Scout cookies in the neighborhood.  We hit 5 houses, pulling our little red wagon loaded with cookies, and then came home to warm up in front of the fireplace.  Soup or stew really sounds really good for supper and this one is a snap to put together.

This one is another slow cooker recipe that comes from my new favorite cookbook.  The original recipe only called for one can of beans but we like beans in our chili (and we don't claim to be Texans) so I often put 2 or 3 cans in.  The kids like the chili best when we have it over baked potatoes, topped with grated cheese, chopped green onions and a smidgen of sour cream.

                     
Easy Taco Chili
Slow Cooker Revolution

2 cups onions -- chopped
1 package taco seasoning mix
2  tablespoons tomato paste
2 tablespoons canola oil
6 whole garlic cloves -- minced
15 ounces canned black beans
16  ounces canned kidney beans
15 ounces tomato sauce
14 1/2 ounces diced tomatoes
1 tablespoon brown sugar
1  slice white bread
2 tablespoons 2% milk
1 pound ground beef, 93%
1 1/2 cups frozen corn

Microwave onions, taco seasoning, tomato paste, oil and garlic in bowl, stirring occasionally until onions are softened, about 5 minutes.  Transfer to slow cooker.

Stir beans, tomato sauce, diced tomatoes (with juice) and sugar into slow cooker.

Mash bread and milk into a paste with a fork.  Mix in ground beef and 1/4 teasponn black pepper using hands.  Stir beef mixture into sow cooker, breaking up any large pieces.  Cover and cook until beef is tender, 6-8 hours on low.

Let chili settle for 5 minutes and then skim the fat off the top with a large spoon.  Stir in corn and let it set until heated through, about 5 minutes.  Season with salt and pepper.