This Taco Chili is a fun twist on the classic chili, packed with ground beef, beans, and all your favorite taco toppings. It’s hearty, spicy, and oh-so-delicious!
Making this chili reminds me of taco night with friends. I love piling on the cheese and sour cream—why hold back? It’s the perfect meal for warming up on a chilly day!
Key Ingredients & Substitutions
Ground Beef: Choose lean ground beef to keep it healthier. If you prefer a leaner option, ground turkey or chicken works well too. For a vegetarian version, replace the meat with lentils or textured vegetable protein (TVP).
Onion: Any onion you have on hand will do, but yellow onions offer a nice blend of sweetness and flavor. If you’re out of onions, scallions or shallots can serve as good substitutes.
Beans: Kidney beans are classic here, but you can mix things up with black beans, pinto beans, or chickpeas. Just ensure that whatever you choose pairs well with the chili flavors.
Spices: Chili powder is essential, but feel free to kick it up a notch with extra spices like chipotle powder or chili flakes for added heat. Cumin gives depth; if you’re out, coriander can be a good alternative.
How Do You Ensure the Chili is Full of Flavor?
Building flavor in your chili comes from how you cook the ingredients. Sautéing the onions and garlic until they’re soft and fragrant is vital. Additionally, let your spices toast a bit before adding the liquid—this helps release their essential oils.
- Cook the beef until nicely browned, which adds richness.
- When adding spices, stir for about a minute before adding tomatoes and beans. This bloom step heightens the flavor.
- Don’t rush the simmering stage. Letting it bubble gently allows the ingredients to meld beautifully.
How to Make Taco Chili?
Ingredients You’ll Need:
For the Chili:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 tbsp olive oil
For Topping:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Sliced green onions
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This Taco Chili recipe takes about 10 minutes for prep and around 30-40 minutes for cooking. In total, you’re looking at about 50 minutes to enjoy a warm, hearty meal that is perfect for cozy nights in!
Step-by-Step Instructions:
1. Brown the Meat:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the ground beef. Cook it until it’s browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes.
2. Sauté the Veggies:
Next, add the finely chopped onion and minced garlic to the pot. Sauté them together with the beef until the onions are soft and translucent, which takes about 3-4 minutes. The aroma will be delightful!
3. Add the Spices:
Now it’s time to stir in the spices! Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you like some heat!). Sprinkle in salt and pepper to taste. Cook everything together for about 1 minute, stirring well until fragrant.
4. Combine the Remaining Ingredients:
Pour in the diced tomatoes, tomato sauce, beef broth, and drained kidney beans. Stir all the ingredients together until well combined—this is where the magic begins!
5. Simmer the Chili:
Bring the chili to a simmer. Once it’s bubbling, reduce the heat to medium-low. Let it cook uncovered for about 30-40 minutes, stirring occasionally. This will help thicken the chili and deepen the flavors. Feel free to taste and adjust the seasoning as needed.
6. Serve and Enjoy:
Once your chili reaches the desired thickness, it’s ready to serve! Ladle the hot chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and green onions. Enjoy it with tortilla chips on the side, if you like!
This Taco Chili is a hearty dish that combines the comforting flavors of taco seasoning with a rich chili base. It’s perfect for family dinners or gatherings with friends—enjoy every bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative and will work well in this chili. Just remember that it may cook slightly faster, so keep an eye on it as you sauté.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this chili vegetarian by substituting the ground beef with lentils, chickpeas, or a meat alternative like crumbled tempeh or mushrooms. Just ensure you adjust the cooking times accordingly!
How Can I Make Taco Chili Spicier?
If you like it spicy, try adding more cayenne pepper or include diced jalapeños or chopped fresh chilies. You can also use spicy chili powder or add a few dashes of hot sauce to kick the heat up a notch.
How to Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or microwave it until heated through. You can also freeze it for up to 3 months—just let it cool completely before transferring it to freezer-safe containers.