Taco Chili

Our guests tonight picked "Southwest" from our options (Asian, southwest, or pasta). Nicole wanted to make tacos, I wanted to make chili. We compromised and made Taco Chili. Here's the recipe and pictures: For a large pot, I'd suggest:
1-2 lbs ground hamburger (I get the 96% lean stuff for myself, but most people are content with 85% lean). 1 packet of taco seasoning, 1 packet of chili seasoning, 2-3 cans of diced tomatoes (I used "chili-ready" and "jalapeno" tomato cans, but that'll depend on your tolerance of spice and availability), a tin of diced green chilis, some peppers (this time I had one red pepper, one chili pepper, one white one that I can never remember the name of and then for the hotter chili (I always make two, cause Nicole likes it more mild) I added a jalapeno and two habeneros, 2-3 onions, 1-2 cans of refried beans, 1-2 cans of "chili beans" (kidney beans in seasoned sauce), 1 can of corn, and a lot of cheese (the refried beans and cheese (and taco seasoning) are what make regular chili Taco Chili!) oh and I threw in a little salsa too.

This was the Chef's assistant. He mostly ate the extra food.

Here are the two chilis and some back-up taco meat in case my invention didn't work out. I browned the beef with the onions and chopped up peppers and then mixed in the seasoning packets. I put all of that into the pot and stirred in the rest of the ingredients and simmered it for an hour or so.

The final product was magnifique. Next time I think I'll do a little more beans and taco flavoring to make it "pop" a bit more. Bon appetite.