This Taco Chili is a hearty mix of beans, ground meat, and spices that brings a touch of fiesta to your dinner table. It’s warm, filling, and oh-so-flavorful!
You can whip this up in no time—perfect for cozy nights or when friends are over. I love to top mine with cheese and chips for that extra yum! 🎉
Key Ingredients & Substitutions
Ground Beef: This is the base for your chili, bringing richness. If you’re looking to lighten it up, consider using ground turkey or chicken. For a vegetarian option, lentils or plant-based meat alternatives work well too.
Beans: Kidney beans give a nice texture, but you can swap with pinto or navy beans if you prefer. Black beans add flavor and color; don’t stress if you skip them—this chili will still be great!
Tomatoes: Diced canned tomatoes add acidity. You can use fresh tomatoes or crushed tomatoes if that’s what you have on hand. Tomato paste can thicken the chili if you like it heartier.
Spices: Chili powder and cumin are key flavors. If you want some heat, add cayenne pepper or a diced jalapeño. For a milder version, skip the smoked paprika and use regular paprika instead.
How Do You Get Great Flavor in Your Taco Chili?
The secret to bold flavors lies in how you build your base. Start by sautéing the onions and garlic until they’re nice and fragrant. This releases their flavors into the oil, which forms a tasty foundation for your chili.
- Toast your spices with the cooked meat. This step really enhances the flavors!
- Don’t rush the simmer. Letting it cook for 30 minutes allows the flavors to meld beautifully. Consider adding a splash of lime juice at the end for brightness.
- Taste as you go! Adjust seasoning to your liking—everyone’s palate is different, and it’s okay to tweak things a bit.
How to Make Taco Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1-2 tbsp vegetable oil
For Topping:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Crushed tortilla chips or Fritos
How Much Time Will You Need?
This Taco Chili recipe takes about 10 minutes to prepare, and then you’ll need 30 minutes for it to simmer on the stove. In about 40 minutes total, you’ll have a warm and hearty bowl of chili ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until it’s nice and fragrant.
2. Cook the Ground Beef:
Next, add the ground beef to the pot. Use a spoon to break it up as you cook it, ensuring all the meat browns evenly, around 5-7 minutes. If there’s excess fat, drain it out of the pot before moving on to the next step.
3. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, onion powder, and a pinch of salt and black pepper. Stir everything together and cook the spices for about 1 minute to help release their flavors.
4. Mix in the Liquids and Beans:
Now it’s time to add the diced tomatoes, tomato sauce, beef broth (or water), kidney beans, corn, and the black beans if you’re using them. Give it a good stir to combine everything well.
5. Simmer the Chili:
Bring the chili mixture to a boil, then reduce the heat to low. Cover the pot and let it gently simmer for 30 minutes, stirring occasionally to prevent sticking. This is when all those delicious flavors come together!
6. Taste and Serve:
After 30 minutes, taste your chili and adjust seasoning with any additional salt or pepper you feel it needs. Now it’s ready to be served! Dish it out into bowls and let everyone top their chili with shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro, and a sprinkle of crushed tortilla chips or Fritos for that perfect crunch.
Enjoy your warm, flavorful Taco Chili with family and friends!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great, leaner alternative to ground beef. It will still deliver a delicious flavor, especially when well-seasoned with spices.
Can I Make This Chili Vegetarian?
Yes! Simply replace the ground beef with a plant-based meat substitute or use additional beans like lentils and chickpeas. You can also add extra veggies for bulk and flavor!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chili in a freezer-safe container, where it will last for up to 3 months. To reheat, warm it on the stove or in the microwave until heated through.
Can I Add More Vegetables?
Definitely! Feel free to add bell peppers, zucchini, or even some spinach for added nutrition and flavor. Just dice them up and sauté with the onions and garlic at the beginning of the recipe.