Thursday, January 24, 2013

Nora's (with Mother's Help) Taco Chili

Nora’s (with Mother’s Help) Taco Chili
(about 1 ½ gal.)


2 lb. Ground (Chuck) Beef
2 large Yellow Onions, chopped
3 cans (10 oz.) Rotel Tomatoes
3 cans (15-16 oz.) Pinto Beans, rinsed & drained
1 lb. bag Fire Roasted Corns
1 pkg. Taco Seasoning
1 pkg. Ranch Seasoning
2 cups Water (approximate)


In a 6 qt. Dutch oven or stock pot, brown beef over medium heat crumbling it as it cooks.  Drain any excess grease before adding the onions to the pot.  Cook until onions have softened and then add remaining ingredients except the water.  Stir all together and continue cooking for 30 minutes.  Now add water as needed to thin down the mixture to your personal preference.  Continue to heat another 15 to 30 minutes and serve with crushed tortilla chips, sour cream, shredded cheese and diced avocado.

Note:               You could use ground turkey or chicken instead of beef if you desire.  The beef could also be eliminated to make it vegetarian too.

Note:               You can also change out the beans for any type that meets your taste profile.

Ideas for Future Efforts


  1. Need a good recipe for pigeon stew. Could also use some pigeons. Who would be a better source for both items than one of the Beacom boys? Who would have thunk, Barrett, a Gourmet Cook. Congratulations.
    Actually I've visited with your mother a few times in the last 47 years and she updated us on your doings. I saw the blog mentioned in the Summer 2012 edition of the Crusader Connection that was recently passed on to me. Looks like you are keeping busy in retirement and enjoying it too. Keep up the good work and have fun. Andy Shell

    1. Those were the days. Growing up in Leeds was an experience and a lot of fun. Haven't had pigeon since I was a teenager. Now living in Rochester and I see lots of geese and not to many pigeons. Andy, are you living in Minnesota? We'll have to catch up some day. Had just got back in touch with Fox within the year before we here.