Easy Taco Chili

step 1.

Preheat a large, nonstick sauté pan on medium-high for 2-3 minutes.

step 2.

Add ground beef to the pan and brown it for 5-7 minutes, stirring to crumble the meat until no pink remains.

step 3.

Stir in taco seasoning with the beef, mixing well to ensure even distribution.

step 4.

Once the beef is fully cooked, remove it from the pan and drain any excess fat.

step 5.

Open all cans. Drain the corn and hominy using a colander.

step 6.

Combine the browned ground beef, taco seasoning, drained corn, hominy, diced tomatoes with green chiles, chili beans in sauce, red kidney beans, and mild enchilada sauce in the slow cooker.

step 7.

Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours to allow flavors to meld and develop.

step 8.

While the chili is cooking, chop the fresh cilantro if using.

step 9.

Once cooking is complete, stir the chili and taste. Adjust seasoning if necessary.

step 10.

Serve the chili hot, topped with chopped fresh cilantro if desired.

step 11.

To store leftovers, cool the chili completely, then transfer to airtight containers. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat in a pot on the stove or in the microwave, stirring occasionally.