1 tsp EACH cumin, oregano, chili powder, paprika, garlic powder, onion powder, & coriander (I didn’t use paprika or coriander because I didn’t have any)
Salt & pepper
1 lb ground beef
1/2 an onion, chopped
3-4 garlic cloves, minced (didn’t have, didn’t use)
1 can pinto beans (14.5 oz)
1 can kidney beans (14.5 oz) (traded for northern beans because my family isn’t fond of kidney beans)
1 c frozen corn
2 cans diced tomatoes (14.5 oz each)
1 can diced green chiles (4 oz)
1/2 oz of ranch dressing mix (1/2 packet) (didn’t have any, googled it and realized it had a lot of dill in it, so I used 1 tsp of the Pampered Chef Dill mix)
These last 2, I added to the original recipe
1 cup beef broth (the soup was more like stew/chili and I wanted it “wetter”)
2 Tbsp Worcestershire
Cook beef with all the seasonings. Add garlic. Drain.
Add beans, corn, tomatoes, chiles and ranch dressing mix.
Simmer on low for 2 hours.
Adapted from “For the Love of Cooking” blog