This hearty Taco Chili is packed with flavors from ground beef, beans, and spices that will warm your heart. It’s the perfect blend of taco goodness and chili comfort!
I love making this chili because it’s so easy and filling. Plus, the toppings like cheese and sour cream make it even better. Who can resist a good sprinkle of crunch? 🌮
Key Ingredients & Substitutions
Ground Beef: This is the base of the chili. For a leaner option, you can use ground turkey or chicken. If you’re vegetarian, substitute with lentils or a meat alternative like tempeh or crumbled tofu.
Beans: Kidney and pinto beans add protein and texture. Feel free to use black beans or chickpeas if you prefer. Canned beans are super convenient, but you can also cook dried beans if you have the time!
Spices: Chili powder and cumin are essential for flavor. If you prefer milder spice, cut back on cayenne pepper. Taco seasoning can be a great alternative; just use about 2 tablespoons.
Cheese & Sour Cream: Traditionally, cheddar is a great topping. You can swap for Monterrey Jack or a dairy-free cheese. For the sour cream, plain Greek yogurt is a healthy alternative that works nicely too.
How Do I Make Sure My Chili Has Great Flavor?
Building flavor is key in Taco Chili! Start by browning the ground beef well. Use medium heat to develop a nice crust. Don’t rush through this as it adds depth. After adding the spices, let them cook briefly to unlock their full potential. This technique is called toasting; it’s simple but makes a big difference!
- Cook spices for about a minute before adding the beans and tomatoes.
- Simmer the chili uncovered for the last 10-15 minutes if you want a thicker consistency.
- Taste as you go! Adjust salt, spice, and tanginess to your liking.
How to Make Taco Chili
Ingredients You’ll Need:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- Tortilla chips or crushed taco shells, for garnish
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This Taco Chili takes about 15 minutes of prep time, and around 30 to 60 minutes of cooking time. In total, you’re looking at about 45 minutes to an hour to enjoy a warm, hearty bowl of chili!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven over medium heat, cook the ground beef until it’s browned. Use a wooden spoon to break it apart as it cooks until no pink remains. This should take about 5-7 minutes.
2. Sauté the Veggies:
Add the chopped onion and minced garlic to the pot. Cook these together with the beef until the onion is soft, about 3-4 minutes. The garlic will add a nice aroma, just don’t let it burn!
3. Toast the Spices:
Now, it’s time to add the flavor! Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like heat), salt, and pepper. Cook everything together for about 1 minute. This helps to toast the spices, making flavors pop!
4. Add the Beans and Tomatoes:
Next, pour in the kidney beans, pinto beans, diced tomatoes (with all the juice), tomato sauce, and beef broth. Give it a good stir so everything is mixed well.
5. Simmer the Chili:
Bring the chili to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. Stir occasionally to prevent sticking. If you have extra time, let it simmer up to an hour for more depth of flavor!
6. Taste Test:
After simmering, give it a taste! Adjust any seasoning with more salt, pepper, or spices if necessary. This is your chance to make it just right for your taste!
7. Serve It Up:
Ladle the steaming chili into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and crushed tortilla chips or taco shells for that delightful crunch. Garnish with fresh cilantro if you like!
8. Enjoy!
Dig into your hearty Taco Chili and enjoy every warm bite! Perfect for a cozy night in or for sharing with family and friends!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner alternative to ground beef and will work just as well. Just be sure to cook it until it’s no longer pink, following the same steps as the beef.
How Can I Make This Chili Vegetarian?
To make Taco Chili vegetarian, substitute the ground beef with a mixture of beans (like black beans and lentils) or use a meat substitute like soy crumbles or tempeh. You can also include more veggies like bell peppers or corn for added texture and flavor!
How Long Does Leftover Chili 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 to let it cool completely before sealing the container to maintain freshness.
Can I Freeze Taco Chili?
Yes, Taco Chili freezes well! Allow it to cool, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stove or in the microwave.
