Picture a steaming bowl of taco chili, its rich aromas wafting through your kitchen, inviting you to plunge into its hearty goodness.
This dish is a breeze to make, promising warmth and comfort on any busy night.
As the ingredients meld together, the flavors deepen, offering a delightful blend of textures and tastes.
Let’s bring this comforting and flavorful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 knife
- 1 cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro
Cook & Prep Time
To efficiently manage your time while preparing and cooking Taco Chili, you can follow this timeline, which accounts for prep work, cooking activities, and additional time needed for reading the recipe:
- Reading Time: 5 minutes
- Read through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Prep Work: 10 minutes
- Chop the onion and mince the garlic.
- Open and drain the cans of kidney beans, black beans, and corn.
- Open the cans of diced tomatoes and green chilies.
- Cooking Time: 30 minutes
- Minute 1-5: Brown the ground beef in a large pot over medium heat, breaking it apart with a wooden spoon.
- Minute 6-10: Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Minute 11-15: Stir in the kidney beans, black beans, corn, diced tomatoes, and green chilies.
- Minute 16-18: Sprinkle taco seasoning, chili powder, and cumin over the mixture, stirring to combine.
- Minute 19-20: Pour in the beef broth and bring the mixture to a simmer.
- Minute 21-30: Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally.
- Resting Time: 5 minutes
- Remove the pot from heat and let the chili rest for 5 minutes before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
In a large pot, brown the ground beef over medium heat, breaking it apart with a wooden spoon.
Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Stir in the kidney beans, black beans, corn, diced tomatoes, and green chilies.
Sprinkle taco seasoning, chili powder, and cumin over the mixture, stirring to combine.
Pour in the beef broth and bring the mixture to a simmer.
Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally.
Taste and add salt and pepper as needed.
Remove the pot from heat and let it rest for 5 minutes before serving.
Serve the taco chili in bowls, garnished with your choice of optional toppings.
Serving Tips
- Tortilla Chips: Serve taco chili with a side of crispy tortilla chips for scooping and adding crunch.
- Rice: Pair with steamed rice to make the meal more filling and soak up the delicious chili sauce.
- Cornbread: Complement the flavors of the chili with a piece of sweet and moist cornbread.
- Baked Potatoes: Top a baked potato with taco chili for a hearty, comforting meal.
- Salad: Include a fresh green salad on the side to balance the rich flavors of the chili.
Storage
To store Taco Chili, let it cool before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months for longer preservation.
Freezing
To freeze taco chili, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheating
For reheating taco chili, use a stovetop or microwave.
On the stovetop, heat over medium, stirring occasionally.
In the microwave, heat in a microwave-safe bowl, stirring halfway through.
Enjoy!
Final Thoughts
Taco Chili is a versatile and flavorful dish that’s perfect for any occasion.
Its combination of spices and hearty ingredients makes it a satisfying meal for six.
The optional toppings, like shredded cheese and sour cream, allow for customization to suit individual tastes.
Whether prepared on the stovetop or adapted for a slow cooker, Taco Chili offers a delightful taste of Mexican cuisine.
Enjoy the warmth and comfort it brings to your table.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely, you can swap ground beef for ground turkey in your recipe. It’ll create a lighter dish with slightly different flavors. Just guarantee you cook the turkey thoroughly and season well to maintain that rich taste. Enjoy!
How Do I Make This Recipe Vegetarian?
To make it vegetarian, swap ground beef with plant-based crumbles or extra beans for protein. Verify all ingredients, like broth, are vegetable-based. This version maintains the hearty texture and rich flavors you love.
What Can I Pair With Taco Chili for a Complete Meal?
Pair your dish with a fresh, crisp green salad or a side of warm, buttery cornbread. For drinks, a zesty margarita or a revitalizing iced tea complements it perfectly. Don’t forget a slice of lime!
Can I Make This Dish in an Instant Pot?
Yes, you can make this dish in an Instant Pot! Use the sauté function to brown the beef and cook the onions and garlic. Add remaining ingredients, set to high pressure for 10 minutes, then quick release.
How Can I Adjust the Spice Level to Be Milder?
To make the dish milder, reduce the chili powder and taco seasoning. Swap the green chilies for mild ones, or omit them. Taste as you go, ensuring the flavors balance without overpowering your palate.
Taco Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) corn kernels drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 2 tablespoons taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup beef broth
- Salt and pepper to taste
- Optional toppings shredded cheese, sour cream, chopped cilantro
Instructions
- In a large pot, brown the ground beef over medium heat, breaking it apart with a wooden spoon.
- Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Stir in the kidney beans, black beans, corn, diced tomatoes, and green chilies.
- Sprinkle taco seasoning, chili powder, and cumin over the mixture, stirring to combine.
- Pour in the beef broth and bring the mixture to a simmer.
- Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally.
- Taste and add salt and pepper as needed.
- Remove the pot from heat and let it rest for 5 minutes before serving.
- Serve the taco chili in bowls, garnished with your choice of optional toppings.
Notes
