taco soup/ southwest chili
 

this is a taco soup recipe that I used to get second place at the Gander Mountain Wild Game Cook off a couple of years ago. It's actually taco soup, but we called it Southwest Chili cuz we made it thick like a chili, not soup. With that said, here's what you need:

1 pound chili meat (I like venison)
1 large chopped onion
1 bell pepper chopped
1 garlic pod chopped

1 can pinto beans (with or without jalepenos)
1 can black beans
1 can kidney beans (drained
1 can chicken broth
1 can white hominey
1 can yellow sweet corn (not cream corn)
1 can rotel (I use the spicy)

2 packs taco seasoning
1 pack dry ranch dressing
1 pack grated cheddar cheese
1 bag of Fritos
sour cream

In large pot, brown ground meat with taco seasoning, ranch dressing, onion, bell pepper and garlic. Salt and black pepper to taste. Drain grease.

If you want soup, dump all canned ingredients into pot with water. Then add 2 cans of water. Bring to a boil, cover and simmer for 30-45 minutes. DONE!! It's that easy!

For a thicker frito pie/ chili style dish, drain water from cans.
Bring to a boil, reduce to simmer. Cover and cook for 30-45 minutes. Mix in water as needed, depending on the thickness desired.

Serve chili over fritos, add grated cheese and sour cream!

Goes great with a cold beer and campfire!

Hope yall enjoy it!