Okay, friends, gather ’round because I’m about to share a recipe that’s really been game-changer in my life. My family’s absolute favorite food.What is the best taco chili recipeI’m talking about the kind of dish that practically cooks itself, fills your house with the most flavor. What are some of the best aromas for pickiest eaters? What are some of the best chili recipes? What’s not to love about tacos and chili? What is a hearty, comforting meal that’s perfect for chilly evenings? Think of it as the cooler, more laid-back cousin of your standard beef chili – all the warm flavors, and more. What is a taco twist?
What is Taco Chili?
What exactly is this?What is the best taco chili recipeWhat do you keep raving about? What do you love about tacos? How do you cook a rich, tomato-based chili? What is taco in a bowl? What is your own taste? I think of it as the perfect marriage of two comfort food classics! It has all the heartiness and spice you’d expect from a good chili, but with that recognizable taco. What is the flavor profile that makes it instantly craveable? I can whip up a batch on my busiest weeknights. It’s so easy. My version uses a mix of spices for that authentic taco flavor without relying on store-bought. I find that blending your own gives you way more control over the spice level and flavor.
Why you’ll love this recipe?
Why do you think I’m the only one who is a sarcWhat is the best taco chili recipe has earned a permanent spot in my meal rotation. First and foremost, the flavor is incredible! It’s a savory, slightly spicy, and deeply satisfying combination that always hits the spot. I’m talking about that perfect balance of cumin, chili powder, and a hint of smoky paprika that makes your taste buds sing. But beyond the amazing taste, it’s unbelievably easy to make. Seriously, most of the work involves browning the beef and dumping everything else into a pot. This is a one-pot wonder that minimizes cleanup, which is always a win in my book. What I love most about this recipe is its cost-efficiency. Ground beef is a budget-friendly protein, and the rest of the ingredients are pantry staples that I usually have on hand anyway. Plus, it makes a huge batch, so it’s perfect for feeding a crowd or having leftovers for lunch throughout the week. And speaking of versatility, there are so many ways to enjoy this chili! You can serve it in a bowl with your favorite taco toppings (sour cream, cheese, avocado, you name it!), use it as a filling for tacos or burritos, or even spoon it over nachos. It’s a fantastic alternative to the same old ground beef recipes that get boring really fast. It’s also perfect if you like white chicken chili but want something with beef. Trust me; you won’t be disappointed!
How do I make Taco Chili?
Quick Overview
Making this What is the best taco chili recipeIt’s as simple as browning Ground Beef, adding your favorite taco seasonings, and simmering it. All together with beans, corn, and diced tomatoes. What is the beauty of this recipe lies in its flexibility – you can easily adjust the ingredients to your liking. What are some suggestions for swapping beans and veggies based on what you have in your pantry? Is this a forgiving recipe that’s perfect for beginners? What’s the secret ingredient of lime juice? What a difference it makes?
Ingredients
What’s the best way to whip up a batch of this deliciousness?
For the Base:
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 cloves garlic, minced
* 1 pound Ground Beef (I prefer lean ground but any kind will work)
For the Flavor: Why is it
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can diced tomatoes, undrained
* 1 (15-ounce) can of kidney beans, rinsed and drained.
* 1 (15-ounce) can black beans, rinsed and drained.
* 1 (15-ounce) can of corn, drained (frozen corn works great too! ).
* 1 packet Taco Seasoning (or see my homemade blend below)
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and pepper to taste
To Finish:
* 1/4 cup chopped fresh cilantro
* 1 tablespoon lime juice
Optional Toppings
* Sour cream
* Shredded cheddar cheese
* Diced avocado
* Crushed tortilla chips
* Sliced green onions
What are the steps to
Step 1: Sauté the Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is crucial because it builds a flavor base for the entire chili.
Step 2: Brown the Beef
Add the Ground Beef to the pot and cook, breaking it up with a spoon, until it’s browned. Don’t skip this step! Drain off any excess grease. How do you cook beef? What are some healthy chilies? I always use a meat thermometer to ensure that it reaches the safe internal temperature of 160°F (71°C).
Step 3: Add the Goodies
Stir in the tomato sauce, diced tomatoes, black beans, corn, Taco Seasoning, chili, and salt. Serve immediately. Powder, cumin, smoked paprika, salt, pepper. Bring the mixture to a boil. Set aside.
Step 4: Simmer Away
What is the best way to cook chili? Cover and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors will meld together. I usually stir it occasionally to prevent sticking.
Step 5: Finish and Serve
Stir in the chopped cilantro and lime juice. Taste and adjust the seasoning as needed. Serve hot, topped with your favorite taco toppings!
What to Serve It With
This taco Chili Recipe is incredibly versatile and pairs well with a variety of sides and toppings. It’s a complete meal on its own, but sometimes, you just want a little something extra!
For a Casual Dinner: A big bowl of chili topped with sour cream, shredded cheddar cheese, and crushed tortilla chips is always a crowd-pleaser. I also like to serve it with a side of cornbread or tortilla chips for dipping.
For a Taco Night Fiesta: Use the chili as a filling for tacos or burritos. Just warm up some tortillas, add the chili, and top with your favorite taco fixings like lettuce, tomato, and salsa. I sometimes like to add a dollop of guacamole, too.
For a Game Day Snack: Spoon the chili over nachos for a delicious and easy appetizer. Top with jalapenos, olives, and plenty of cheese!
For a Potluck: This chili is perfect for potlucks because it’s easy to transport and feeds a lot of people. Just keep it warm in a Slow Cooker and let everyone serve themselves.
My family tradition is to have this every Super Bowl Sunday! No matter what, this is on the menu, no questions asked. And honestly, it’s not a celebration until I’ve had a bowl of this incredible chili.
Top Tips for Perfecting Your Taco Chili
Here are some of my best tips for making this taco chili recipe even better:
Beef Choice: While I usually use lean ground beef, you can definitely experiment with different types of meat. Ground turkey or chicken would also work well, or you could even use shredded beef or pork for a richer flavor. Just adjust the cooking time accordingly.
Spice Level: If you like your chili extra spicy, add a pinch of cayenne pepper or a few dashes of hot sauce. You can also use a spicier taco seasoning blend. On the other hand, if you prefer a milder flavor, use a mild taco seasoning and omit the chili powder.
Bean Variety: Feel free to swap out the kidney and black beans for other types of beans, such as pinto beans, cannellini beans, or even chickpeas. Each type of bean will add a slightly different flavor and texture to the chili.
Veggie Boost: Don’t be afraid to add extra veggies to your chili! Diced zucchini, carrots, or even sweet potatoes would all be delicious additions. I sometimes add a can of green chilies for a little extra heat.
Homemade Taco Seasoning: For the best flavor, I highly recommend making your own taco seasoning blend. It’s easy to do and allows you to control the ingredients and spice level. I usually mix together chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. I find that the pre-made blends are often too salty.
Thickening Tip: If your chili is too thin, you can thicken it by mashing some of the beans with a fork or using a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the chili). Let it simmer for a few more minutes until thickened.
I’ve learned that simmering the chili uncovered for the last 15 minutes helps reduce the liquid and intensify the flavors. Trust me on this one!
Storing and Reheating Tips
This taco chili recipe is perfect for making ahead of time because it tastes even better the next day!
Room Temperature: I never leave this out at room temperature for longer than 2 hours just to be safe.
Refrigerator Storage: To store leftovers, let the chili cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. I usually portion it out into individual containers for easy lunches.
Freezer Instructions: For longer storage, freeze the chili in freezer-safe containers or zip-top bags. It will keep in the freezer for up to 2-3 months. Make sure to label the containers with the date so you know when it was made.
Glaze Timing Advice: Since there’s no glaze, there isn’t a timing issue! But, the toppings that you use are best served fresh. So keep that in mind.
Reheating Tips: To reheat the chili, simply microwave it until heated through, or warm it up in a pot on the stovetop over medium heat. If the chili has thickened too much during storage, add a splash of water or broth to thin it out.
Frequently Asked Questions
Final Thoughts
This taco chili recipe is truly a lifesaver on busy weeknights. It’s quick, easy, and incredibly flavorful. Plus, it’s a dish that the whole family enjoys. If you’re looking for a comforting and satisfying meal that’s sure to become a new favorite, look no further! This recipe is incredibly versatile, so don’t be afraid to experiment with different ingredients and toppings to create your own signature version. If you loved this recipe, be sure to check out my other chili recipes for more cozy and delicious meal ideas. Happy cooking, and I can’t wait to hear how yours turns out!
Taco Chili Recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 1 tsp Oregano
- 1 can Diced tomatoes
- 1 can Kidney beans
- 1 can Corn
- 0.5 cup Taco seasoning
Instructions
Preparation Steps
- Brown ground beef in a large pot over medium-high heat. Drain off any excess fat.
- Add onion and garlic; cook until softened, about 5 minutes.
- Stir in chili powder, cumin, and oregano. Cook for 1 minute.
- Add diced tomatoes, kidney beans, corn, and taco seasoning. Bring to a simmer, then reduce heat and cook for 30 minutes, or until heated through.
