This Taco Chili is a fun twist on classic chili, full of bold flavors! With ground beef, beans, and taco seasoning, it’s sure to warm you up and make your taste buds dance!
I love how quick and easy it is to whip up. You can top it with cheese, sour cream, or even crushed tortilla chips for that extra crunch. What’s not to love? 🌮🍲
Key Ingredients & Substitutions
Ground Beef: This is the main protein in the chili. If you’re looking for a healthier option, ground turkey or chicken works well, too! You could also make it vegetarian by using mushrooms or lentils for a meatless version.
Beans: Kidney and black beans provide great texture and protein. Feel free to use any beans you have on hand, like pinto or cannellini beans. Canned beans save time, but if you prefer from-scratch, soak dried beans overnight.
Spices: Chili powder and taco seasoning bring the flavor. If you’re short on spices, a mix of paprika, cumin, and onion powder can create a similar taste. Don’t forget to adjust based on your heat preference!
Corn: Fresh, canned, or frozen corn adds sweetness and crunch. If you’re out of corn, diced bell peppers or even zucchini can work as a fun substitute.
What’s the Best Way to Make Sure Your Chili is Flavorful?
Flavoring your chili well is essential! Start by sautéing your onions and garlic; this base adds depth. When adding spices, let them cook with the meat before adding other ingredients. It helps to bloom the spices, enhancing their flavors.
- Cook until the onions are soft and garlic is fragrant for about 4 minutes.
- Mix spices into the beef and let them toast for a minute or two before adding other ingredients.
- Simmer uncovered to allow flavors to meld and the chili to thicken nicely.
And remember, always taste your chili before serving! This way you can adjust seasoning to your liking. Enjoy making this Taco Chili your own! 🌶️
How to Make Taco Chili
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 2 tbsp vegetable oil or olive oil
- Garnishes: shredded cheddar cheese, sour cream, sliced jalapeños, chopped green onions, fresh cilantro, crushed tortilla chips
How Much Time Will You Need?
This Taco Chili takes about 10 minutes to prepare and around 30 minutes to cook. You’ll spend a little time sautéing, mixing, and simmering, making it a quick and satisfying meal that bursts with flavor!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat 2 tablespoons of vegetable or olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. This helps build a flavorful base for your chili.
2. Add Garlic:
Next, throw in the minced garlic and cook for an additional 30 seconds. You want to smell that delightful garlic aroma!
3. Brown the Beef:
Add the ground beef to the pot. Cook it while breaking it apart with a spoon until browned and no longer pink. If there’s excess fat, feel free to drain it to keep your chili lighter.
4. Spice It Up:
Now sprinkle in the chili powder, taco seasoning, ground cumin, a dash of smoked paprika if you like, and season with salt and pepper. Thoroughly mix everything together to coat the beef evenly with these delicious spices.
5. Combine Remaining Ingredients:
Add the diced tomatoes, tomato sauce, beef broth (or water), kidney beans, black beans, and corn to the pot. Stir everything together until well combined.
6. Simmer the Chili:
Raise the heat and bring your chili to a gentle boil. Then reduce the heat to low and let it simmer uncovered for about 25-30 minutes. Stir occasionally and notice how the flavors meld and the chili thickens!
7. Taste and Adjust:
After simmering, taste your chili. If you feel it’s a bit bland or needs more kick, you can always add more spices or salt to fit your preference.
8. Serve and Enjoy:
Dish out the chili into bowls and top with your favorite garnishes, like shredded cheddar cheese, a dollop of sour cream, slices of jalapeños, chopped green onions, fresh cilantro, or crunchy tortilla chips. Serve hot and enjoy your delicious Taco Chili!
This recipe combines the smoky, spicy flavors of tacos with the comforting warmth of chili, making it perfect for a cozy meal or game day. Enjoy every bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lighter substitution for beef and will still provide a hearty texture. Just be mindful that it may require a shorter cooking time, so keep an eye on it.
How Can I Make This Chili Vegetarian or Vegan?
To make it vegetarian, simply substitute the ground beef with chopped mushrooms, lentils, or a plant-based meat alternative. Ensure that the broth is vegetable broth instead of beef broth for a vegan version!
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it! Just let it cool completely before transferring to freezer-friendly containers. It will last for about 3 months in the freezer.
Can I Adjust the Spice Level?
Yes! If you prefer a milder chili, reduce the amount of chili powder or omit the jalapeños. Conversely, if you love spice, add more chili powder, diced jalapeños, or even a dash of cayenne pepper to turn up the heat!
