Cheater Chili

Beans intimidate me.  Not because they cause gas, though that should scare me enough to keep them out of our meals considering a certain somebody that I live with.  I won’t mention names.  I’ll just say it’s one of my husbands ;) .

But seriously, I have never soaked a bean in my life.  I prefer canned.  My mom tells me it’s not a big deal but for a Brooke like me, it is.  Soaking beans makes me nervous.  What if I mess up?  It’s part of the perfectionist in me.  Something I am working on in 2013.  Because I know that if I mess up it’s not the end of the world but somehow I can’t bring myself to try something that I think I will be horrible at.  Negative self-talk.  That’s all it is.  Bad!

So, I don’t make chili often.  In fact, I’ve only ever tried one other recipe (another cheater version) before this one.  And it was pretty good but after trying this one I’ll never turn back!  We all loved it!

Make it, you’ll like it…


  • 2 large cans (28 oz.) chili beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 large can diced tomatoes
  • 1 – 15 oz. can tomato sauce
  • 28 oz. tomato juice
  • 1 1/2 lbs ground beef
  • 1 large onion, chopped
  • 1 bell pepper, chopped (I used green)
  • 1/4 c. brown sugar
  • 2 T. chili powder (I used heaping Tablespoons)
  • 1 T. red pepper flakes (optional)
  • Salt and pepper to taste

Saute the onion and bell pepper in a little olive or vegetable oil until fragrant.  Add the ground beef and brown.  In a large pot combine all ingredients together and bring to a boil.  Reduce heat and simmer for about an hour, uncovered.  Garnish with sour cream and cheese if desired. 



Fabulous Taco Soup!

IT’S FALL!!  Or close enough in my book. 

Fall is my very favorite season.  Love Fall!  Any other Fall lovers out there?  It could be Fall all year and I would be happy as a peach.  Does that saying ever make you wonder how happy peaches really are?  I know, totally random.  Anthony would say that was a ‘Brooke thought’. 

Anyway, I love Fall for the weather, the cooler temperatures, the smells {yes, Fall has a smell}, the crunchy leaves, holidays and most importantly…. the FOOD! 

Pumpkin… pies, bars, cinnamon rolls, cheesecakes, and so much more!  And then there’s the Thanksgiving smorgasbord, caramel apples, and SOUP! 

Soup is by far my favorite dinner meal in the Fall and Winter months.  Haven’t met a soup I don’t like.  Well, I take that back.  But I love MOST soups.  We don’t love pumpkin soup at our house though.  Pumpkin is fabulous in any other form. 

I keep bringing up pumpkins but this recipe has nothing to do with pumpkins.  Sorry about that!

This recipe for Taco soup is the best ever, promise.  I absolutely love it, along with the rest of my family.  I am asked for this recipe just about every time I make it for company.  And the best part is that it’s the simplest thing you could ever make.  So easy, but so delicious!  And it’s ready in about 30 minutes.  Awesome, right?  One thing that makes this so easy is that you don’t drain anything.  Not the corn, the beans, the tomatoes… nothin’!  Just open the can and dump it in.

Oh!  And it’s a healthy recipe, too!

So, without further ado, here it is…

taco soup1


Fabulous Taco Soup

1 large onion, chopped

1 lb. hamburger or ground turkey

1 can kidney beans

2 cans of corn

1 large can tomatoes

1 8oz. can tomato sauce

1 packet taco seasoning {I use homemade taco seasoning to avoid MSG}


Saute your onion for just a couple minutes in a skillet with about 2 T. canola or olive oil.  Add hamburger or turkey and cook until no longer pink.  Drain.  Pour into large pot.

Open the cans… beans, corn, and tomatoes … DO NOT DRAIN!  Dump into the pot with hamburger or turkey.  Add tomato sauce as well.  Stir and add taco seasoning.  Bring to a boil then simmer for 20 minutes. 

Garnish with cheese, sour cream and tortilla chips. 


taco soup2

taco soup3

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