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Red Eye Taco Chili Recipe

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This recipe for Red Eye Taco Chili is from Eating with the Schmidt's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb beef chuck roast, cut into chunks
1 can(s) beef broth
1 pkg taco seasoning mix
1 sm onion chopped
1 jalapeņos, chopped fine
1 can(s) diced tomatoes
1 can(s) black beans, drained
1 can(s) pinto beans, undrained
1 can(s) tomato soup
1 can(s) corn (optional)
salt and pepper to taste
1 c coffee
Directions:
Directions:
1 Put cubed roast in crockpot with the can of beef broth, 1 cup coffee and the taco seasoning. Cook on low for about 5 hours. You could also put it in a roasting pan, covered, and bake at 275* for the same amount of time.
2 When meat is done and tender, transfer meat and juices into a stock pot. Add the onion, jalapeņo, tomatoes, black beans, pinto beans, and corn. If you need more liquid add the tomato soup. Salt and pepper to taste. Let simmer until beans are tender. If you like it thicker, you could thicken with a bit of cornstarch.
3 serve with cornbread. My family tops it with sour cream and cheese and they like to crunch up frito's corn chips on top too.
Personal Notes:
Personal Notes:
This is AMAZING chili. My family likes to put it on french fries and they pile on the sour cream and cheese. I like it in a bowl with the sour cream and cheese on top with cornbread or fritos with it.

 

 

 

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