Recipe Swap: Spicy Taco Chili

Time for a WC Recipe Swap!

The theme for this swap was blogger's choice and I received Mary Ellen's blog Mary Ellen's Cooking Creations.  Mary Ellen has tons of awesome recipes and I had a really hard time picking one! She has a recipe for grilled chicken with cilantro crema that looked delicious, but I ultimately decided on making a big pot of Spicy Taco Chili.  Wisconsin has gone back to being chilly and a warm pot of chili sounded fantastic.  Ron and I are both chili and taco lovers and the idea of marrying the two flavors sounded delicious. I made a few adjustments to the original recipe by adding green chilies, beef stock and taco seasoning.  Ron and I loved this chili and thought it was the perfect balance of flavors for our tastes.  I loved that this was served over rice and don't skim on the cilantro- it give the chili great flavor! Thank you Mary Ellen for a delicious recipe and thank you to Sarah of A Taste of Home Cooking for hosting our swaps!


1 1/4 lb ground beef or turkey
1 small onion, chopped
Chopped bell peppers - I used 1 yellow, 1 red, and 1 orange
2 jalapeno peppers, seeded and chopped
1 Poblano pepper, chopped
2 cloves garlic
20 oz crushed tomatoes
14 oz can dark red kidney beans
1 4 oz can diced green chilies
1 tbsp chili powder
1 tsp cumin
1/2 tsp coriander
2 Tbl taco seasoning 
1/2 tsp cayenne pepper
1/2 tsp salt
 1/2 tsp adobo seasoning
1 cup beef stock
Juice from of 1 lime
Salt and Pepper, to taste
Toppings: chopped fresh cilantro, shredded cheese (I used cheddar) and sour cream
Brown Rice

Heat 1 tbsp olive oil in a soup pot or Dutch oven. Add meat and cook until browned.  Add onions and peppers, saute till tender.  Add chilies and garlic and cook an additional 2-3 minutes. Add all spices, tomatoes and beans. Stir well. Add beef stock and bring to a simmer; reduce heat to low and let simmer for 45-60 minutes. Add lime juice and season with salt and pepper (if needed).  Serve over rice and top with cilantro, cheese, and sour cream

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