Taco Ranch Chili with Tortilla Strips
Ingredients
Ingredient | Quantity |
---|---|
Ground Beef | 1 lb, 1, 3, 1 can (15 oz), 1 can (15 oz), 1 can (15 oz), 1 can (14 oz), 1 can (6 oz), 1 cup, 1 packet, 1 packet, 1 tsp, 1 tsp, 1 tsp, 1 tsp, To Taste, Topped, Topped |
Onion, Diced | |
Cloves Garlic, Minced | |
Black Beans, Drained and Rinsed | |
Kidney Beans, Drained and Rinsed | |
Corn Kernels, Drained | |
Diced Tomatoes | |
Tomato Paste | |
Beef Broth | |
Taco Seasoning | |
Ranch Seasoning | |
Cumin | |
Chili Powder | |
Onion Powder | |
Garlic Powder | |
Salt and Pepper | |
Tortilla strips (store-bought or homemade | |
Sour cream, Shredded Cheese, and Chopped Green Onions for topping |
Directions
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Heat a large pot over medium heat. Add a drizzle of olive oil.
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Add diced onions and cook until they become translucent.
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Add minced garlic and cook for an additional minute until fragrant.
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Add ground beef to the pot, breaking it apart with a spoon, and cook until browned.
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Drain excess fat from the pot.
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Add taco seasoning, ranch seasoning, cumin, chili powder, onion powder, and garlic powder. Mix well to coat the meat evenly.
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Add black beans, kidney beans, corn, diced tomatoes, tomato paste, and beef broth. Stir to combine.
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Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes to allow the flavors to meld.
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Season with salt and pepper to taste.
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Just before serving, top each bowl with tortilla strips, a dollop of sour cream, a sprinkle of shredded cheese, and a garnish of chopped green onions.