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Ralph's Taco Chili




Source of Recipe


Brooks


List of Ingredients




1 tsp. olive oil
2 scallions, diced
1 can (64 oz.) picante V8 juice
1 can (30 oz.) refried beans
4 cans (15.5 oz. each) Brooks Dark Red Kidney Beans
1 can (15 oz.) black beans
1 can (15.5 oz.) Brooks Mild Chili Beans In Chili Sauce
2 cans (15.8 oz. each) Great Northern Beans or Navy Beans
1 can (28 oz.) stewed tomatoes
2 packages (1.5 oz. each) taco seasoning
1 jar (24 oz.) mild chuncky salsa
1 bag (28 oz.) frozen whole kernel corn
4 oz. grated mild cheddar cheese
1 bag (13.5 oz.) baked Tostitos chips





Recipe



In a large soup kettle, heat oil and sauté onion. Add juice, refried beans, kidney beans, black beans, chili beans, great northern beans, stewed tomatoes, taco seasoning and salsa; mix well.
Bring to a boil over high heat. Reduce heat and simmer 30 minutes, stirring often to avoid sticking. Add corn; heat through.
Turn off heat, add cheese; mix well. Serve with Tostito chips.

Cooks Note: For added protein and thickness add 2-4 pounds cooked ground beef.

Heidi Limburg, Core Business Technician, enjoyed the affordability of her stepfather Ralph’s Taco Chili recipe during her college days.
Makes 24 servings