This Taco Chili is a fun twist on classic chili! Packed with ground beef, beans, and tasty taco flavors, it’s a cozy meal perfect for any day.
Whip this up on a chilly evening, and your home will smell amazing! I love topping mine with cheese and sour cream—got to have those toppings. 🌮
Key Ingredients & Substitutions
Ground Beef: This is the base of our chili. If you prefer a leaner option, ground turkey or chicken works well too. For a vegetarian version, try using black beans or lentils instead.
Beans: Kidney and pinto are great staples, but feel free to mix it up! You can use black beans or chickpeas if that’s what you have at hand.
Chili Powder: This spice gives the chili its signature flavor. If you don’t have chili powder, you can use a mix of paprika, cumin, and a hint of cayenne for heat instead.
Tomato Sauce and Diced Tomatoes: Both add moisture and richness. If you’re looking for a fresher taste, substitute with crushed fresh tomatoes or tomato puree.
Optional Toppings: I love adding avocado or jalapeños on top! You can customize this with whatever you prefer—don’t hesitate to get creative with those toppings!
How Do I Make Sure My Chili Is Packed with Flavor?
To get the most flavor out of your Taco Chili, it’s all about layering those flavors. Start by sautéing the onions and garlic before adding meat and spices. This builds a rich base for your chili.
- Sauté onion and garlic until soft to release their flavors.
- Add spices early to toast them and bring out their full taste.
- Let it simmer! Allow the chili to cook low and slow for the best results—at least 30 minutes!
- Taste it! Always taste before serving and adjust seasoning to your liking.
Remember, a little patience leads to a more delicious chili. Enjoy your cooking! 🌶️
How to Make Taco Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1 tbsp olive oil
For Serving (Optional Toppings):
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips or crushed tortilla strips
Time Needed:
You’ll need about 10 minutes for prep and around 30 minutes for cooking, plus some time for the flavors to meld together. So, expect this hearty meal to take about 40 minutes from start to finish. Just enough time to get cozy and enjoy the deliciousness!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, until they are softened. Add the minced garlic and sauté for another minute until it’s fragrant. This smells great already!
2. Brown the Beef:
Next, toss in the ground beef. Cook it until it’s nicely browned, breaking it up with a spoon as you go. This will take about 6-8 minutes. If there’s excess fat, drain it off to keep your chili lean and yummy.
3. Spice it Up:
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, and crushed red pepper flakes if you’re feeling spicy! Stir everything for about a minute to toast the spices, which brings out their flavors.
4. Combine the Ingredients:
Now, add the diced tomatoes, tomato sauce, beef broth (or water), kidney beans, pinto beans, and corn. Stir until everything is well mixed. It should look vibrant and colorful!
5. Simmer and Stir:
Bring your chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. Be sure to stir occasionally, so nothing sticks to the bottom. This is where all those wonderful flavors come together.
6. Taste Test:
After it’s cooked, taste your chili and adjust the seasoning with salt and pepper as needed. Feel free to add more spices if you’d like it spicier!
7. Serve & Enjoy:
When ready to serve, ladle the taco chili into bowls. Top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and crunchy tortilla chips. Enjoy this hearty bowl of comfort!
Feel free to customize your toppings and enjoy the warm, hearty Taco Chili you just made!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great alternative for a leaner chili. You can follow the recipe as is, just keep an eye on the cooking time, as it may cook a bit faster than ground beef.
Is This Chili Spicy?
The spice level mainly comes from the optional crushed red pepper flakes. If you’re concerned about heat, you can leave them out or reduce the amount to suit your taste preferences.
What Can I Use Instead of Beef Broth?
If you don’t have beef broth, chicken broth or vegetable broth work perfectly as substitutes. You can also use water if you’re in a pinch; just add a bit more seasoning to enhance the flavor.
How Do I Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight and reheat on the stove or microwave when you’re ready to enjoy it again!