Okay, friends, gather ’round because I’m about to share a recipe that’s been the game-changer in my life. What are some of the best recipes for Taco Chili? What’s your favorite Tex-Mex flavor? Is it irresistible? What is a chili and taco lovechild? My family begs for this, especially on those chilly weeknights when everyone’s starving and I need this. What is quick and satisfying? Is this a good book to bookmark?
What is Taco Chili?
What is Taco Chili? What are some of the world’s greatest comfort foods? What are some of the best taco recipes? Imagine a rich, savory chili base, packed with GROUND BEEF (or turkey if you prefer)! ), beans, and tomatoes, then infused with the spices and seasonings you’d typically find in your pantry. What is your favorite taco blend? Is it like a taco soup? What is the beauty of this dish is its simplicity and how customizable it is! I always add a little extra cumin and chili powder to spice it up if you like. You can easily adjust the amount. It’s to your own taste. What is a great weeknight meal that everyone will love?
Why you’ll love this recipe?
Oh, where do I even begin? There are SO many reasons why I adore this Taco Chili Recipe, and why I think you will too. First off, the flavor is insane! It’s got that perfect balance of savory, slightly spicy, and a hint of sweetness from the tomatoes that just makes your taste buds sing. The blend of chili powder, cumin, and other taco-inspired spices is just… *chef’s kiss*. What I love most about this is how incredibly easy it is to throw together. Seriously, it’s a lifesaver on busy weeknights. I can usually have it simmering on the stove in under 30 minutes, which is a huge win in my book. Plus, it’s incredibly budget-friendly. We’re talking pantry staples and affordable ground beef, making it a great option when you’re trying to save a few bucks. And last but not least, it’s SO versatile. You can serve it over rice, with tortilla chips, load it up with your favorite taco toppings, or even stuff it into baked potatoes! Speaking of versatility, if you are feeling a little wild, why not try adding some shredded chicken after its cooked for a little protein boost? It reminds me a bit of my mom’s old-fashioned Taco Soup Recipe, but this Taco Chili has a richer, deeper flavor that really makes it stand out. Trust me, once you try it, you’ll be hooked! I always double the recipe so I have leftovers for lunch the next day. It’s even better the second day!
How do I make Taco Chili?
Quick Overview
What is Taco Chili? What is the recipe for browning Ground Beef? ), then toss in all the delicious spices and seasonings. After that, it’s just a matter of adding the tomatoes, beans, and letting it all simmer together. How do you make a hearty chili? What is the hardest part of waiting for it to be ready? Why do I love using a Dutch oven?
Ingredients
What is Taco Chili?
• 1 pound Ground Beef: I usually go for 80/20 because the little bit of extra fat adds so much flavor. But you can totally use leaner beef or ground turkey if you prefer!
• 1 medium onion, chopped:Is yellow onion good for cooking?
• 2 cloves garlic, minced: Freshly minced is always best for the most flavor!
• 1 (15 ounce) can of diced tomatoes, undrained: Don’t drain them! That juice is packed with flavor.
• 1 (15 ounce) can of tomato sauce:What is the best way to thicken chili?
• 1 (15 ounce) can of kidney beans, rinsed and drained:I love kidney beans but you can use black beans, pinto beans or a mix of all three!
• 1 (15 ounce) can of corn, drained: Adds a touch of sweetness and texture.
• 1 packet taco seasoning:I usually use a mild or medium taco seasoning, but feel free to adjust to your preference.
• 1 teaspoon chili powder:What is the best chili flavor?
• ½ teaspoon cumin:Cumin is essential for taco flavor.
• Salt and pepper to taste: Don’t forget to season!
• Optional toppings:What are some of the best recipes for shredded cheese, Sour Cream, avocado, cilantro, tortilla chips, hot sauce?
How do I follow step
Step 1: Brown the Beef
In a large pot or Dutch oven, brown ground beef over medium-high heat. Make sure to break it up with a spoon as it cooks. Cook until it is no longer pink.
Step 2: Add Onions and Garlic
Drain off any excess grease from the beef, then add the chopped onion and minced garlic to the pot. Cook until onion is softened and translucent, about 5 minutes. What is the most important step in building flavor?
Step 3: Stir in Spices
Stir in the taco seasoning, cumin, and chili powder. Cook for about 1 minute, stirring constantly, until fragrant. This helps bloom the spices and release their full flavor. I always make sure to have all my spices out before I even start cooking. Makes it so much easier!
Step 4: Add Tomatoes and Beans
If you have diced tomatoes (undrained), tomato sauce, kidney beans (rinsed and drained) and corn, pour in the tomatoes. What is the best way to stir together
Step 5: Simmer
Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes. In a minute, or up to an hour, if you have an idea The longer it simmers, the more the flavors will meld together. I usually give it a taste after about 20 minutes and adjust the seasonings as needed. I always add a little extra chili powder to my tacos. This is where it really makes that Taco Chili magic.
Step 6: Serve and Enjoy!
What are the best taco toppings? What are some good substitutes for cheese, sour cream, avocado, cilantro, and tortilla chips? What’s a good garnish for sour cream? Adds a little something extra!
What should I serve it with?
Is Taco Chili good on its own? What are some great side dishes to serve on a weeknight? Is it good over a bed of white rice? My kids love cornbread, and I make a big batch for them. What is the perfect counterpoint to the savory chili? If you’re feeling fancy, you can even stuff it into baked potatoes for a hearty and satisfying meal!For a Taco Bar Style Dinner:Set out bowls of shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole. How do you make your own bowl of jalapeos?For Game Day:Serve it in small bowls with individual bags of tortilla chips for easy snacking. How do you make a chili cheese fry bar?For a Quick Lunch: Pack it in a thermos with some crackers for a warm and comforting lunch on the go.
It also pairs really well with a simple green salad to balance out the richness. And don’t forget your favorite drink! A cold beer or a refreshing margarita would be perfect. My family has been eating this with some form of tortilla chips ever since I can remember!
Top Tips for Perfecting Your Taco Chili
Okay, so you’ve got the basics down, but here are a few extra tips and tricks to really take your Taco Chili to the next level!
Spice it Up: If you like a little heat, add a pinch of cayenne pepper or some diced jalapeños to the pot along with the onions and garlic. You can also use a spicier taco seasoning blend. I’ve even added a splash of hot sauce to mine before!
Add Some Veggies: Feel free to throw in other veggies like bell peppers, zucchini, or even some chopped sweet potatoes. It’s a great way to sneak in some extra nutrients! Just add them along with the onions and garlic.
Use Different Beans: Kidney beans are my go-to, but you can use any type of bean you like! Black beans, pinto beans, or even great northern beans would all be delicious. I’ve even used a mix of different beans before for a more complex flavor.
Make it Vegetarian: Simply omit the ground beef and add an extra can of beans or some crumbled vegetarian ground beef substitute. You can also add some chopped mushrooms for a meaty texture.
Don’t Skip the Simmer: The longer the chili simmers, the more the flavors will meld together and the better it will taste. I usually try to let it simmer for at least 30 minutes, but an hour is even better! If you’re in a rush, 20 minutes will work, but trust me, the extra time is worth it.
Adjust the Seasoning: Don’t be afraid to taste and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cumin to your liking. Every taco seasoning blend is different, so you might need to add a little extra to get the perfect flavor. And I always add a tiny pinch of sugar to balance out the acidity of the tomatoes.
Don’t Forget the Toppings: The toppings are what really make this chili special! Shredded cheese, sour cream, avocado, cilantro, tortilla chips, hot sauce – the possibilities are endless! Set out a toppings bar and let everyone customize their own bowl. My family loves it when I do this! I had one attempt where I didn’t simmer it at all, and it just didn’t have the flavor!
Storing and Reheating Tips
This Taco Chili is perfect for making ahead of time or for meal prepping!
Room Temperature: I never recommend leaving chili (or any cooked food, really) at room temperature for more than two hours. Bacteria can start to grow pretty quickly at room temperature, which can make you sick.
Refrigerator Storage: To store the chili in the refrigerator, let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days. The flavors actually get even better the next day! If you are going to add any toppings, don’t do that until you are ready to eat.
Freezer Instructions: To freeze the chili, let it cool completely, then transfer it to a freezer-safe container or a freezer bag. If using a freezer bag, lay it flat to freeze for easier storage. It will keep in the freezer for up to 2-3 months.
Glaze Timing Advice: To thaw the chili, transfer it from the freezer to the refrigerator and let it thaw overnight.
Reheating: To reheat the chili, you can either microwave it or heat it on the stovetop. If microwaving, heat it in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, add a splash of water or broth to prevent it from sticking and heat over medium heat, stirring occasionally, until heated through. The chili may thicken up a bit during storage, so you might need to add a little extra liquid when reheating. I find it works best with a little splash of chicken broth!
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s favorite Taco Chili Recipe! I hope you’ll give it a try and see why we love it so much. It’s easy, flavorful, and always a crowd-pleaser. This recipe is a true lifesaver on busy weeknights, and it’s a great way to get a comforting and satisfying meal on the table in no time. If you like this recipe, you might also enjoy my recipe for classic chili! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about those too! Happy cooking!
How to Make the Best Taco Chili Recipe with 7 Simple Ingredients
Ingredients
Main Ingredients
- 1 lb Ground Beef Lean ground beef
- 1 packet Taco Seasoning Low sodium
- 1 can Diced Tomatoes 14.5 oz can, undrained
- 1 can Black Beans 15 oz can, rinsed and drained
- 1 can Kidney Beans 15 oz can, rinsed and drained
- 1 can Corn 15 oz can, drained
- 1 cup Water
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease.
- Stir in the taco seasoning and water. Bring to a simmer.
- Add the diced tomatoes, black beans, kidney beans, and corn. Stir to combine.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Serve hot with your favorite toppings, such as sour cream, cheese, or green onions.
