1 1/2 lb ground beef
1 packet taco seasoning mix (about 1 oz)
2 (10-oz) cans diced tomatoes with chiles, undrained
1 can chili beans in sauce (15–16 oz), undrained
1 can red kidney beans (15–16 oz), undrained
1 (15.25-oz) can Southwestern corn with peppers, drained
1 (15.5-oz) can hominy, drained
1 (10-oz) can mild enchilada sauce
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, and until no pink remains. Stir in taco seasoning; remove meat from pan.
- Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH for 3–4 hours (or LOW for 6–8 hours) and until beef is 160°F. Serve.
NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop until chili reaches 160°F.