Best 6 Spicy Hot Taco Soupchili Recipes

ONE-POT TACO CHILI

Steps:

• Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot.
• Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
• Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.

SPICY HOT TACO SOUP/CHILI

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.

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

SWEET SPICY HOT CHILI

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.

SPICY COWBOY CHILI

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.