This Taco Chili combines all the flavors of your favorite tacos in a warm, hearty bowl. It’s packed with beans, juicy ground beef, and bold spices—perfect for chilly nights!
The best part? You can top it with cheese, sour cream, or even avocado to make it your own. I always find myself going back for seconds, and maybe even thirds! 😄
Key Ingredients & Substitutions
Ground Beef: This is the hearty base of the chili. If you’re looking for a healthier option, try ground turkey or chicken. For a vegetarian version, swap in lentils or a mix of beans instead!
Tomato Paste: It adds depth to the flavor. If you don’t have it on hand, a bit of ketchup can work in a pinch. You might need less since it’s sweeter.
Beans: Kidney beans are perfect, but you can also use black beans or pinto beans if you prefer. Canned beans save time, but if you have dried beans, cook them beforehand for even better texture.
Spices: Chili powder and cumin bring the signature taco flavor. If you like it spicier, consider adding more cayenne or even diced jalapeños. Adjust to your taste!
How Can I Make My Chili Even Better?
Getting the seasoning right is key for great chili. Start by blooming your spices after browning the meat. This means stirring them in and cooking for a minute—this brings out their flavors.
- After everything is combined, let it simmer patiently. The longer it cooks, the better it tastes!
- Don’t forget to taste and adjust. Sometimes a squeeze of lime or extra salt can elevate the flavors.
- For thicker chili, simmer longer with the lid off, and for a soupy chili, keep it covered.
How to Make Taco Chili
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup beef broth or water
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 tbsp olive oil or vegetable oil
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream (for garnish)
How Much Time Will You Need?
This Taco Chili takes about 15 minutes to prepare and 30 minutes to cook, making a total of 45 minutes. It’s a quick and tasty meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. This sets a flavor base for your chili. Next, add the minced garlic and cook for another minute, stirring often to prevent it from burning.
2. Brown the Beef:
Add the ground beef to the pot and cook for about 6-8 minutes. Use a wooden spoon to break it up as it cooks, until it’s browned all over. If there’s any excess fat, feel free to drain it off.
3. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper (if you like it spicy!), along with salt and pepper. Cook this mixture for 1-2 minutes to help intensify the flavors of the spices.
4. Combine All Ingredients:
Now, stir in the tomato paste, diced tomatoes with their juice, kidney beans, corn, and beef broth (or water). Mix it all together until well combined. This is where the chili starts to come together!
5. Simmer the Chili:
Bring the pot to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes. Stir occasionally, and you’ll see the chili thicken and the flavors deepen—so good!
6. Final Taste Check:
After simmering, taste your chili. If needed, adjust the seasoning with more salt, pepper, or chili powder to suit your preference.
7. Serve and Garnish:
Serve your Taco Chili hot, topping each bowl with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and some chopped fresh cilantro for that extra flavor kick!
Enjoy your flavorful and hearty Taco Chili!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great, leaner alternative to ground beef. Just keep an eye on the cooking time, as turkey may cook a bit faster.
What Can I Substitute for Kidney Beans?
If you don’t have kidney beans, feel free to use black beans, pinto beans, or even chickpeas for a different flavor and texture. Just make sure to drain and rinse them if they’re canned.
How Long Will Leftovers Last in the Fridge?
Leftover Taco Chili can be stored in an airtight container in the fridge for up to 3-4 days. Make sure it cools completely before refrigerating!
Can I Freeze Taco Chili?
Yes, Taco Chili freezes well! Allow it to cool, then transfer it to a freezer-safe container or bag. It can be kept frozen for up to 3 months. Thaw in the fridge overnight before reheating.