Step-by-Step Instructions
Prepare Your Equipment
Begin by setting out all your ingredients and equipment. For this recipe, you’ll need a large Dutch oven or a heavy-bottomed pot.
Cook the Ground Beef
Place the Dutch oven on the stove over medium heat.
Add the 2 pounds of ground beef to the pot.
Cook the beef, breaking it up with a wooden spoon or spatula, until it is no longer pink. This should take about 7-10 minutes. Ensure that the beef is crumbled into small pieces for an even texture throughout the chili.
Drain the Beef
Once the beef is fully cooked, carefully drain off any excess fat. This step is crucial to prevent the chili from becoming too greasy. You can do this by tilting the pot slightly and using a spoon to remove the fat, or by using a colander.
Season the Beef
Return the drained beef to the pot.
Sprinkle in the envelope of taco seasoning.
Stir well to ensure the seasoning is evenly distributed throughout the beef. This will infuse the meat with a robust, spicy flavor.
Add the Ingredients
Add the following ingredients to the pot:
1 can of drained whole kernel corn
1 can of undrained mild chili beans
1 can of rinsed and drained pinto beans
1-1/2 cups of water
1 can of stewed tomatoes
1 envelope of ranch salad dressing mix
1 can of diced tomatoes with green chiles
1 can of chopped green chiles (if using)
Stir everything together thoroughly. The combination of beans and tomatoes will create a rich base for the chili, while the ranch dressing mix adds a surprising depth of flavor.
