SAND SPRINGS TACO SOUP
This recipe that I lifted from a church cookbook was the winning chili in our family’s Super Bowl Chili Cook -off in 2008. Tradition says the winner must take the “trophy” with him/her when they travel. So here she is at Wiamea Canyon, Kauai.
2 pounds ground beef
1 envelope taco seasoning
1 1/2 cups water
1 can (15 3/4 ounces) mild chili beans
1 can (15 1/4 ounces) whole kernel corn, drained
I can (15 ounces) pinto beans, rinsed and drained (I use the pintos with jalapenos.)
1 can (14 1/2 ounces) stewed tomatoes
1 can (10 0unces) diced tomatoes and green chilis, undrained
1 can (4 ounces) chipped green chilis
SECRET INGREDIENT: 1 envelope ranch salad dressing mix
In a Dutch oven or large kettle, brown beef, drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes, stirring occasionally, or do the crockpot thing.
I’m also known to add a few chopped (jarred) jalapenos and a couple tablespoons of jalapeno juice.
Yields 6-8 servings,about 2 quarts.