As a food enthusiast, I’ve always found comfort in a hearty bowl of chili. When the weather gets chilly (pun intended), I reach for recipes that warm you from the inside out. Yet, I’ve discovered there’s something special about taco chili.
You might be asking, “What’s that?” Well, imagine your favorite chili, but with the vibrant flavors of tacos. It’s a marriage made in flavor heaven! And the best part? It pairs brilliantly with a side of cornbread or a fresh garden salad. You simply cannot go wrong with this dish.
What is Taco Chili?
Taco chili is a delightful fusion of traditional chili and the bold, zesty flavors found in taco dishes. It combines ingredients like ground beef, beans, tomatoes, and a host of spices that create a hearty base.
But instead of your typical chili flavor profile, it brings in the zing of taco seasoning and the likeness of taco toppings. The result is a rich, satisfying meal that’s always a hit at gatherings or cozy nights in.
The Ingredients
Let’s dive into the ingredients that will make this taco chili pop. Here’s what you need:
1 can sweet corn kernels, drained
1 can black beans, drained and rinsed
1 bottle mild taco sauce
1 can diced green chilies
1 lb lean ground beef
2 cans diced tomatoes with green chilies
1 medium sweet onion, finely chopped
2 tbsp taco seasoning (1 packet)
1 tbsp smoked paprika
1 tsp ground cumin
Garnishes:
- Shredded cheddar cheese
- Chopped green onions
- Tortilla chips or crispy corn chips
- Sour cream
How to Make Taco Chili?
Before we jump into the detailed steps, let me say that making taco chili is quite straightforward. You can have it simmering in no time, and the fragrance will fill your home with a comforting aroma that beckons everyone to the kitchen.
Step-by-Step Directions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop the onion and have your canned goods open and ready to-go. That way, you’ll keep the cooking process smooth and efficient.
Step 2: Sauté the Onion and Ground Beef
In a large pot or Dutch oven over medium heat, add your finely chopped onion. Sauté it for about 2–3 minutes until it becomes translucent. Then, add in the ground beef. Break it up into small pieces as it cooks.
Continue until the meat is browned, which should take about 5–7 minutes. Drain excess fat if necessary.
Step 3: Stir in the Spices
Once your beef is browned, it’s time to kick up the flavor. Sprinkle in the taco seasoning, smoked paprika, and ground cumin. Stir everything together and let those spices coat the beef and onion mixture. Cook for another minute to release the spices’ full flavor.
Step 4: Add the Canned Ingredients
Toss in the diced tomatoes, green chilies, black beans, and sweet corn. Stir well. Then pour in your bottle of taco sauce. Mix everything together. You should see an explosion of color and a delightful aroma filling your kitchen.
Step 5: Simmer the Chili
Bring your concoction to a gentle boil, then lower the heat to simmer. Cover and let it cook for about 20–30 minutes. This allows all the flavors to meld and the chili to thicken up. Stir occasionally. You’ll want to keep an eye on it!
Step 6: Serve and Garnish
Once your taco chili has simmered to perfection, it’s time to serve. Ladle it into bowls and let everyone add their preferred toppings.
Whether it’s a sprinkle of cheddar cheese, a dollop of sour cream, or crushed tortilla chips for crunch, the choice is theirs!
Notes
Here are some tips that might help you perfect your taco chili game:
- Go lean: Use lean ground beef to keep it healthier. Ground turkey or chicken are great substitutes too.
- Spice it up: If you like things hot, add some diced jalapeños or a dash of hot sauce.
- Make it veggie: For a vegetarian version, use mushrooms or a medley of beans instead of meat.
- Batch cook: This chili freezes well. Make a double batch and freeze the leftovers for a future meal.
- Flavor boost: Adding a splash of lime juice before serving brightens up the flavors.
Storage Tips
If you’ve made a big batch (which I always do!), here’s how to store taco chili properly:
- Refrigeration: Let it cool completely, then transfer it to airtight containers. It will keep in the fridge for up to 3–4 days.
- Freezing: For longer storage, freeze in portions. It can last up to 3 months in the freezer. Just remember to label the containers with the date!
- Defrosting: When you’re ready to enjoy, thaw in the refrigerator overnight. Reheat on the stove or in the microwave until warmed through.
Serving Suggestions
Here are a few ways to enjoy your taco chili, with each bite promising satisfaction:
- Top it with cheese: Shredded cheddar cheese adds creaminess. A sprinkle on top when served melts beautifully, creating a rich layer of flavor.
- Crushed chips: Crispy tortilla chips provide crunch. A handful of these on top not only tastes great but also adds a fun texture to the chili.
- Sour cream dollop: Sour cream balances the spice. It cools the heat and adds a luscious element that enhances every spoonful.
- Fresh cilantro: Chopped cilantro brings brightness. Scatter some on top just before serving for a fresh burst of flavor.
- Sliced jalapeños: Fresh jalapeños for heat lovers. If you seek spice, thin-sliced jalapeños are the perfect finishing touch.
What Other Substitutes Can I Use in Taco Chili?
Not everyone wants to stick to the traditional route. Fortunately, there’s an abundance of substitutes to elevate or adjust the recipe to your liking. Here are some options:
- Ground turkey: This provides a leaner meat option. Cook similarly to ground beef for a lighter chili.
- Canned or fresh tomatoes: Instead of the canned diced tomatoes with green chilies, you can use fresh plum tomatoes. Dice them finely and cook down until soft.
- Different beans: Pinto beans, kidney beans, or chickpeas can be swapped for black beans. Each brings its unique flavor and texture to the mix.
- Veggie broth: Use instead of taco sauce for a less tangy version. It provides a great base if you prefer a lighter chili.
- Chili powder: If you want more depth, adding chili powder can enhance the chili flavor. It spices up your dish in a delightful way.
Conclusion
Taco chili is a delightful dish that marries the rich flavors of traditional chili with the zest of taco spices. It’s comforting, satisfying, and superb for meal prepping or feeding a crowd.
With just a few simple ingredients and steps, you can create a meal that resonates with warmth and happiness.
So, whether you’re having a cozy night with your family or hosting friends for game day, taco chili is your go-to recipe.
Trust me, when you serve up this bowl of goodness topped with your favorite garnishes, everyone will be coming back for seconds. Enjoy the flavors and the smiles that come with it!
You’ll also like the following recipes!
Taco Chili Recipe – Quick Delicious Meals
As a food enthusiast, I've always found comfort in a hearty bowl of chili. When the weather gets chilly (pun intended), I reach for recipes that warm you from the inside out. Yet, I’ve discovered there’s something special about taco chili.
Ingredients
Garnishes:
Instructions
Step 1: Prepare Your Ingredients
-
Start by gathering all your ingredients. Chop the onion and have your canned goods open and ready to-go. That way, you’ll keep the cooking process smooth and efficient.
Step 2: Sauté the Onion and Ground Beef
-
In a large pot or Dutch oven over medium heat, add your finely chopped onion. Sauté it for about 2–3 minutes until it becomes translucent. Then, add in the ground beef. Break it up into small pieces as it cooks.
Continue until the meat is browned, which should take about 5–7 minutes. Drain excess fat if necessary.
Step 3: Stir in the Spices
-
Once your beef is browned, it’s time to kick up the flavor. Sprinkle in the taco seasoning, smoked paprika, and ground cumin. Stir everything together and let those spices coat the beef and onion mixture. Cook for another minute to release the spices' full flavor.
Step 4: Add the Canned Ingredients
-
Toss in the diced tomatoes, green chilies, black beans, and sweet corn. Stir well. Then pour in your bottle of taco sauce. Mix everything together. You should see an explosion of color and a delightful aroma filling your kitchen.
Step 5: Simmer the Chili
-
Bring your concoction to a gentle boil, then lower the heat to simmer. Cover and let it cook for about 20–30 minutes. This allows all the flavors to meld and the chili to thicken up. Stir occasionally. You’ll want to keep an eye on it!
Step 6: Serve and Garnish
-
Once your taco chili has simmered to perfection, it’s time to serve. Ladle it into bowls and let everyone add their preferred toppings.
Whether it’s a sprinkle of cheddar cheese, a dollop of sour cream, or crushed tortilla chips for crunch, the choice is theirs!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 4.9g25%
- Trans Fat 0.2g
- Cholesterol 62mg21%
- Sodium 331mg14%
- Total Carbohydrate 17g6%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Go lean: Use lean ground beef to keep it healthier. Ground turkey or chicken are great substitutes too.
- Spice it up: If you like things hot, add some diced jalapeños or a dash of hot sauce.
- Make it veggie: For a vegetarian version, use mushrooms or a medley of beans instead of meat.
- Batch cook: This chili freezes well. Make a double batch and freeze the leftovers for a future meal.
- Flavor boost: Adding a splash of lime juice before serving brightens up the flavors.
