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    You are in: Home / Recipes / Taco Chili Recipe
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    Taco Chili

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    knobbyknee's Note:

    This is a recipe that Paula Dean makes. It is good. My husband and kids love it. It is definetly worth trying. When I make it, I don't use the dry beans that have to soak, I just use canned beans that have been rinsed. I also don't measure out the amount called for, I use one can of each kind of beans. Makes life easier. The cooking time includes browning the beef and using dry beans. It only takes about 45 minutes of simmering for canned beans.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven.
    2. 2
      Add everything else to the pot.
    3. 3
      Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender.
    4. 4
      Serve with corn or tortilla chips.
    5. 5
      **If using canned beans, you won't need to let simmer for 2 hours. I would say about 45 minutes or so.

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    Nutritional Facts for Taco Chili

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.5
     
    Calories from Fat 162
    40%
    Total Fat 18.0 g
    27%
    Saturated Fat 6.8 g
    34%
    Cholesterol 77.1 mg
    25%
    Sodium 1025.5 mg
    42%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 6.0 g
    24%
    Sugars 6.7 g
    27%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    buttermilk ranch salad dressing mix

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