This recipe made 4 quarts. If I wasn’t making it for hunting season, I would only have made a half batch. I did use pinto beans. You can substitute black beans or do half black beans and half pinto. I used a jar of salsa we made this summer, but you can use any type of salsa.
Pinto Beans Dry to soup ready.
I took 2 cups of dry beans and soaked in water overnight. I drained them. And then added to dutch oven and cooked on stove for a couple hours (or until they were squishy). You can do this in a crockpot overnight. When they were cooking I added salt and cumin, since I knew I was using them in taco soup.
2 pounds ground beef
2 cups corn
1 chopped onion
8-10 minced garlic cloves
1 jar salsa
3 cups pinto beans (OR 2 cans OR 1 can black beans and one can pinto beans)
8 cups beef broth
3 T. Cumin
3 T. Chili Powder
1 1/2 t. Paprika
1 1/2 t. Oregano
1/2 t. Red pepper flakes (if you don’t want spicy, skip these)
Salt and pepper to your taste
I have made this before and added ranch seasoning. If you use ranch seasoning, add it before you add salt.
First, brown ground beef in dutch oven/soup pot. After it is brown, I transferred to drain off the excess fat. While it is draining add chopped onions to same pot. I cooked for a couple minutes then added minced garlic. After the onion looked translucent, I added ground beef back. Then dump in the rest of ingredients. I brought to a simmer for about 15-20 minutes. If you want it to be a thicker chili like soup, simmer longer.
Serve with shredded cheese, sour cream, cilantro, or whatever toppings you like.
A little of this and a little of that is how I add seasonings until I like the flavor. I recommend adding the spices in small amounts until you get the flavor you like. OR if you have taco seasoning already made, you can use it. Or I’m sure you could use a packet.
You could make large batch and freeze leftovers for another night.
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