Spicy Hot Taco Soup Chili Recipes

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SPICY CHILI



Spicy Chili image

This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika
Sour cream, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.

Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.

TACO CHILI FROM PUBLIX®



Taco Chili from Publix® image

Take a new look at a Southwestern favorite. Here's a low-maintenance recipe that's perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover.

Provided by Publix Aprons

Categories     Trusted Brands: Recipes and Tips     Publix Aprons

Time 6h30m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
2 (10 ounce) cans diced tomatoes and green chiles, undrained
1 (15 ounce) can chili beans in sauce, undrained
1 (15 ounce) can kidney beans, undrained
1 (15.25 ounce) can southwest-style corn with peppers, drained
1 (15.5 ounce) can hominy, drained
1 (10 ounce) can mild enchilada sauce
1 (1 ounce) packet taco seasoning mix

Steps:

  • Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or 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 3-4 hours or LOW 6-8 hours. Serve.

Nutrition Facts : Calories 504.4 calories, Carbohydrate 56.7 g, Cholesterol 68.3 mg, Fat 19.2 g, Fiber 12.3 g, Protein 29.7 g, SaturatedFat 6.7 g, Sodium 1760.4 mg, Sugar 4.6 g

SPICY HOT TACO SOUP/CHILI



Spicy Hot Taco Soup/Chili image

Mm Mm! This recipe is so easy and makes a huge batch. It's great for freezing and re-heating later. I modified my family's taco soup recipe, and now it has more of the consistency of chili. I'm not sure what to call it!

Provided by KCH33444

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 lb ground turkey
1/2 lb ground sirloin
1 (15 ounce) can hot chili beans
1 (16 ounce) can fat-free refried beans
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (14 ounce) can petite diced tomatoes with jalapenos (or green chilies)
1 (1 ounce) envelope ranch dressing mix (not buttermilk)
1 (1 1/4 ounce) envelope taco seasoning
1 medium chopped onion
1 cup water
jalapeno
sour cream
cheese
onion
crushed tortilla chips
hot sauce

Steps:

  • Brown meat and onion together.
  • Add water and seasoning envelopes.
  • In a large pot, combine all five cans with the meat and mix thoroughly.
  • Simmer for 30-45 minutes.

Nutrition Facts : Calories 428.2, Fat 10.5, SaturatedFat 3.4, Cholesterol 55.2, Sodium 504.4, Carbohydrate 58, Fiber 11.2, Sugar 3.3, Protein 29.4

SWEET SPICY HOT CHILI



Sweet Spicy Hot Chili image

This chili is pretty hot, but it won't burn your tongue or lips. It has good flavor and is slightly sweet. Makes approximately 12 soup bowls. For a smaller pot, divide each ingredient portion in half.

Provided by ShortRedhead78

Categories     One Dish Meal

Time 1h40m

Yield 12 soup bowls

Number Of Ingredients 20

3 1/2 lbs ground beef, fresh (not frozen)
3 yellow onions, medium, diced
3 garlic cloves, minced
2 habanero peppers
2 jalapeno peppers
2 serrano chili peppers
2 red chili peppers
2 (10 ounce) cans original Rotel Tomatoes
1 (10 ounce) can hot Rotel Tomatoes
1 (10 ounce) can Rotel chili fixins tomatoes
1 (16 ounce) can baked beans (I prefer Bush's vegetarian baked beans)
1 (15 1/2 ounce) can light red kidney beans, drained
1 (12 ounce) can beer (I prefer Blue Moon)
1 tablespoon ground cayenne pepper
1 tablespoon cajun seasoning
1/2 cup barbecue sauce, your favorite kind (I prefer Sweet Baby Ray's)
8 ounces sour cream
1/2 cup romano cheese or 1/2 cup asiago cheese
3 cups mexican cheese, shredded
1 large white onion, diced

Steps:

  • Preparation - Dice the yellow onions and mince the garlic cloves. Dice the white onion separately and set aside in a small bowl. All other prep is included in the following directions:.
  • In extra large skillet, cook the ground beef on low-medium heat, stirring occasionally, breaking up the beef into small pieces so there are no large chunks.
  • When about half of the beef is browned, add the diced yellow onions and minced garlic.
  • While beef is browning, finely dice all 8 peppers into very small pieces.
  • When beef is browned (no more pink), drain out as much grease as possible.
  • Turn heat to low, and add the diced peppers. Continue stirring occasionally.
  • While beef & peppers are simmering on low heat, put all cans of Rotel, beans, and beer into a large pot on high heat.
  • When the contents of the pot are boiling, add the cayenne pepper, cajun seasoning, and BBQ sauce to the pot. Boil for 2 minutes, stirring every 20 seconds.
  • Turn heat to low and add the beef mixture. Stir thoroughly. Cover and simmer for at least one hour, stirring every 10-15 minutes.
  • After the chili has simmered for one hour, uncover, add the sour cream, grated cheese, and ONE cup of shredded Mexican cheese. Stir thoroughly. Simmer for 10 minutes, stirring frequently.
  • Serve in bowls topped with diced white onion and shredded cheese. Refrigerate leftovers. To reheat, simmer on low-medium heat for approximately 15 minutes.

Nutrition Facts : Calories 610.5, Fat 35.5, SaturatedFat 17.2, Cholesterol 138.6, Sodium 1047.6, Carbohydrate 31.8, Fiber 5.5, Sugar 10.8, Protein 40.1

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