Okay, so picture this: It’s a chilly evening, and you’re craving something warm, comforting, but also with some kick. What if you could have tacos in a bowl? What is a hearty soup? What is Taco Chili? Isn’t it like a love child of your favorite taco night? My grandma used to make a simplified version for us on camping trips, and the smell of it. I remember her making it for me. What is it like to have a campfire? What is your favorite recipe for turning up the flavor dial? Is it incredibly easy, surprisingly quick, and always a crowd-pleaser, even with picky eaters? What is the best taco recipe you’ve ever had?
What is Taco Chili?
Think of Taco Chili as the best parts of a taco – the seasoned ground beef, the hearty beans, the tangy tomatoes, the zesty spices – all simmered together in a flavorful broth. It’s essentially a thick, hearty soup that tastes just like you’re eating a taco, but with a spoon! The beauty of it is that it’s so adaptable. You can throw in your favorite taco toppings right into the chili or serve them on top. I always describe it as taco night meets chili night, and everyone wins. It’s a fantastic way to use up leftover taco meat or to just satisfy a craving for something comforting and flavorful. And the best part? It’s way easier to eat than a traditional taco, especially when you’re curled up on the couch!
Why you will love this recipe?
Where do I even begin? What I love most about this Taco Chili Recipe is that it’s ridiculously flavorful. The combination of taco seasoning, diced tomatoes, and beef broth creates this deep, savory taste that just makes you want to keep coming back for more. The hint of cumin and chili powder is spot on, in my opinion.
Secondly, it is so, SO easy! Seriously, even on the busiest weeknights, I can whip this up in under 30 minutes. It’s a one-pot wonder, which means fewer dishes to wash, and that’s always a win in my book. You basically brown the beef, throw in the other ingredients, and let it simmer. Couldn’t be simpler.
And let’s talk about the cost. The ingredients are pantry staples – ground beef, beans, canned tomatoes, spices – which makes it incredibly budget-friendly. You can easily feed a whole family without breaking the bank. That’s super important these days, right?
Finally, it’s versatile! You can serve it with all your favorite taco toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips… the possibilities are endless. Plus, it’s even better the next day, so it’s perfect for meal prepping or making a big batch for a potluck. It kind of reminds me of my other favorite, a good ol’ hearty Beef Stew, but with a zesty, spicy kick! You honestly can’t go wrong with this recipe.
How do I make Taco Chili?
Quick Overview
How can I make Taco Chili? You start by browning ground beef with some onions and garlic. What are the other ingredients for taco seasoning? Is it safe to cook a tomato and let it simmer until it’s nice and thick? What is the hardest part of waiting for it to be ready? What makes this method so appealing? What are some of the best home cooked meals that you can cook in a week? Time or energy?
Ingredients
For the Base:
* 1 pound ground beef (I usually go for 80/20 for flavor) * I usually use a tastiest 1/4 cup of meat.
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 (15 ounce) can black beans, rinsed and drained.
* 1 (15 ounce) can kidney beans, rinsed and drained.
* 1 (15 ounce) can pinto beans, rinsed and drained (or use all of one type if you prefer)
* 1 (28 ounce) can crushed tomatoes
* 1 (10 ounce) can diced tomatoes and green chilies (like Rotel – adds a nice kick!)
* 4 cups beef broth (low sodium is my go-to)
* 1 packet taco seasoning (or homemade – see my tips below) . * 2 packets of tortilla chips.
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
For Serving (get creative!):
* Shredded cheddar cheese
* Sour cream or Greek yogurt
* Diced avocado
* Chopped cilantro
* Tortilla chips or Fritos
* Diced red onion
* Jalapeños (pickled or fresh)
How do I follow
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. Once the beef is browned, drain off any excess grease. I always do this because it keeps the chili from being too oily. Trust me, it makes a difference!
Step 2: Sauté the Aromatics
Add the chopped onion and minced garlic to the pot with the browned beef. Sauté onion for about 5 minutes, or until onion is softened and translucent. What is the best way to prepare chili?
Step 3: Add the Beans and Tomatoes
Stir in the black beans, kidney beans and pinto beans. Add the diced tomatoes and green onions. What should I do if I’m going to make chili? Give everything a good stir.
Step 4: Season It Up!
Add the beef broth, chili powder, and cumin to the pot. Stir to combine. Add salt and pepper to taste. Stir everything together well. If you’re using store-bought taco seasoning, I recommend tasting it first, as some brands can be overpowered. Is saltier than others?
Step 5: Simmer, Simmer, Simmer
What is the best way to cook chili? Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it go for about 30-40 minutes. Stir occasionally to prevent sticking.
Step 6: Taste and Adjust
After simmering, taste the chili and adjust the seasoning as needed. If you like spicy foods, you can add more salt, pepper, chili powder, or cumin. How do I make it perfect for my taste buds?
Step 7: Serve and Enjoy!
How do you serve Taco Chili in a bowl? What are some good substitutions for cheese, sour cream, avocado, cilantro, and tortilla chips? How do I make my own website?
What should I serve it with?
Taco Chili Recipe is incredibly versatile, and there are so many ways to serve it! What is a good weeknight meal to serve with tortilla chips? What are some good side dishes to serve with sour cream? If you’re having friends over, you can set up a taco chili bar with all sorts of toppings: cheese, onion, pepper, cilantro, coriander, etc. What are some good cheeses to try: diced tomatoes, onions, jalapeos, avocado, cilantro, and different types of cheese. Is it always a hit? For a more complete meal, you can serve it with cornbread or green salad. What are some good ways to soak up chili broth? My family also loves to eat it over rice or quinoa. What are some ways to stretch chili? What are some good taco chili baked potatoes? What are some good toppings for baked potatoes? What are some memories of family gatherings? What is a dish that brings people together?
How do I make Taco Chili?
What are some of the best ways to make Taco Chili? What is the best way to brown beef? Make sure to get a nice, deep brown color on the beef before adding the other ingredients. If you want to add more flavor, try using ground beef and ground chorizo. The chorizo adds a smoky kick that’s absolutely delicious. For a thicker chili, you can mash some of the beans before adding them to the pot. How do I make a thicker broth? If you like spicy chili, add a pinch of cayenne pepper or some chopped cilantro. Can you use a hotter variety of diced tomatoes and green chilies? I learned this the hard way when I accidentally grabbed the extra-hot Rotel! If you’re short on time, you can use pre-cooked ground beef or even shredded rotisserie chicken. Just add it to the pot with the other ingredients and simmer until heated through. Don’t be afraid to experiment with different toppings! What are some good side dishes to serve with bacon, pickled onions, or a drizzle of queso? What are the possibilities?
What are some Storing and Reheating Tips?
This Taco Chili Recipe is perfect for making ahead of time or storing leftovers. It actually tastes even better the next day, as the flavors have more time to meld together.
To store, let the chili cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the chili for up to 2-3 months. Make sure to use a freezer-safe container and leave some space at the top, as the chili will expand when it freezes.
To reheat, you can either microwave it or heat it on the stovetop. If microwaving, heat in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, add a splash of beef broth or water if needed to thin it out.
When reheating, I like to add a little bit of fresh cilantro or a squeeze of lime juice to brighten up the flavors. It makes it taste like it’s freshly made!
Frequently Asked Questions
Final Thoughts
This Taco Chili Recipe is a staple in my house, and I know it will be in yours too! It’s easy, flavorful, and endlessly customizable. Plus, it’s a great way to use up leftover ingredients and feed a crowd on a budget. If you love this recipe, you might also enjoy my other chili recipes, like my classic beef chili or my white chicken chili. They’re all equally delicious and easy to make! I truly hope you give this Taco Chili Recipe a try. It’s one of those meals that just makes everyone happy. Please let me know how it turns out in the comments below. I would love to hear about your own variations and favorite toppings. Happy cooking!
