First, you need some chili. This particular recipe of mine is called "Never the Same Way Twice Chili" because, well, my chili never comes out the same way twice... even when I use identical ingredients. I'm good like that.
For the tacos:
Soft tortilla shells
Never the Same Way Twice Chili Recipe:
Gather your ingredients -- ground meat (buffalo, turkey, beef) or tofu crumbles. In this version, I used beef (though buffalo is WAY less fatty, but still maintains that beef-flavor goodness).
Peppers -- green, red, chili, jalapenos... whatever floats your boat. These just happen to be what I have in my garden.
Onions -- the more the better, in my opinion
Garlic -- have I mentioned how much I love garlic
Beans, beans, the magical fruit -- red, black, light red kidney beans
Tomatoes -- canned or fresh
Tomato Paste -- trust me, you'll need this.
Spices -- you can use the pre-packaged chili mix, or any combination of paprika, cilantro, chili powder, etc.
|And you'll need a big ole kitchen knife|
Combine all of your canned ingredients into the pot, over VERY low heat. You don't want to overcook the beans. If you're using fresh tomatoes, toss those in now, too:
|Forgive the yellow tinge to the pictures. That's what you get for being all hipstamatic with your food photos.|
Commence with the dicing of your veggies:
|Watch out for the seeds. Those oils will getcha every time!|
As you're chopping the veggies, brown the meat according to package instructions. I don't know why they call it "browning," when cooking meat usually turns it gray:
|My stove has not gotten any less gross. Sorry about that.|
Turn up the heat under your pot of beans to, say, about medium low. Add your diced veggies to the mix and stir the whole mess:
|Bubble, bubble, toil and trouble....|
|After I added the yellow rice. No judgment.|
If you're like me, and like a more watery chili, add about a can full of water here. Add more as it simmers off. If you're not like me, and like a thicker more stew-like chili, don't add the water. But make sure you stir that chili often, otherwise it'll stick to the bottom of the pot. This is why you want a non-reactive pot... less stickage.
Once the rice is finished, and the chili has cooked to your particular hot-preference, grab yourself some sour cream and tortilla shells and assemble your taco:
Yellow rice layer
Sour Cream layer
|You can't see it, but there is a tortilla shell under that hot mess.|