Recipe Ingredients
- 2 pounds lean ground beef, or ground chicken
- 2 (28-ounce) cans diced tomatoes
- 2 (28-ounce) cans tomato sauce
- 2 (15-ounce) cans kidney beans
- 2 (15-ounce) cans black beans
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (22.5) ounce box José Olé® Chicken & Cheese Taquitos
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, thinly sliced
- 4 plum tomatoes, seeded and chopped, for garnish, optional
Recipe Directions
- Mix beef, diced tomatoes, tomato sauce, beans, onion, bell pepper, garlic, chili powder, cumin, salt and pepper together in a 5-quart slow cooker. Cover and cook on high for 4 hours, or low for 6 hours, until beef is fully cooked and flavors develop.
- Bake taquitos at 400°F according to the package directions, until fully heated through and crisp. Cut taquitos into 1-inch pieces.
- Divide chili between serving bowls. Top with taquitos, cheese, green onions and tomatoes. Serve and enjoy.
