Tex Mex Chili

As I impatiently wait for cooler weather, I have been thinking about what kinds of things to make for dinner when it is finally cool enough. I came across this one and it sounds amazing, although possibly heartburn inducing. But let's get real, being in my third trimester, everything gives me heartburn 😓 Since some of you are lucky enough to live in states that actually get Fall and Winter temps, here is an awesome dinner idea for you!

Tex-Mex Chili by Amie Dennis

Recipe:

½ tablespoon olive oil

1 pound ground lean ground beef

1 cup chopped onion

3 garlic cloves, minced

1 package Party Time Mixes Ranch Dip Mix

1 package Party Time Mixes Taco Dip Mix

2 (14.5-ounce) can diced tomatoes, undrained

4 cups beef broth

1 (14.5-ounce) can chili beans, undrained

1 (14.5-ounce) can kidney beans, drained and rinsed

1 (14.5-ounce) can pinto beans, drained and rinsed

1 (14.5-ounce) can whole kernel corn, drained

1 small Anaheim chili diced

Instructions:

1. Heat the olive oil in a soup pot over medium heat.

2. Add beef, chili and onion; cook until beef is browned, breaking it up while it cooks.

3. Add garlic and cook another few minutes. 

4. Add ranch and taco seasonings, and cook, stirring for another minute. 

5. Add the tomatoes and chiles, cook and stir for 5 minutes.

6. Stir in the broth, chili beans, kidney beans, pinto beans, and corn. 

7. Bring to a boil, then reduce heat to simmer. 

8. Cook for at least 30 minutes, or up to 1 hour, stirring occasionally. Hold over low heat.