Switch up your standard beef chili with this hearty bowl of Taco Chili. This dish is packed with delicious flavors and topped with melty cheese, zesty salsa, creamy sour cream, and crunchy tortilla strips. This comforting meal is perfect for any occasion, providing the best blend of textures and tastes that everyone will love.
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Key Ingredients
- Black Beans/Chili Beans
- Diced Tomatoes and Chilies
- Onions
- Garlic
- Salsa
- Corn
- Broth
- Ground Beef or Turkey
- Homemade Chili Seasoning or store-bought package
What Type of Meat to Use
I used ground beef. It provides a rich, hearty taste that complements the chili spices well. You can also use ground turkey, ground chicken, or ground pork. You can also omit the meat completely.
Brown the meat thoroughly before adding other ingredients to enhance the flavor. Wait until the meat is browned and the fat has been drained to add the spice, for optimal flavor.
You can also use chicken or cooked rotisserie chicken. If using cooked chicken, add it at the end to prevent dry overcooked chicken.
What Type of Beans to Use
I use a combination of red kidney beans and black beans. You can also use chili beans, pinto beans, or any beans you wish. Drain the canned beans to remove excess liquid and to prevent watery chili.
How to Make Taco Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a Dutch oven or large stock pot on medium high heat. When hot, add ground beef.
- Break down the ground meat as it cooks.
- Add in onions and garlic. Saute.
- Add in spices, salsa, beef broth, drained beans, and drained tomatoes and chilis. Stir to combine.
- Adjust the heat to medium-low. Cover the pot and allow the chili to simmer.
- Open the pot and add the corn. Simmer for an additional 5 minutes.
How to Adjust the Spice Level
For salsa, be sure to use a type that is in accordance to how spicy you like your chili. If you don’t like spicy, grab mild salsa.
Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.
If you like spicy chili, use medium or hot salsa along with cayenne pepper to give the dish a kick.
How to Avoid Watery Chili
- Drain (and rinse if necessary) canned beans and vegetables to avoid adding extra liquid.
- Use ingredients like diced tomatoes instead of crushed or pureed tomatoes for a chunkier texture.
- Be cautious with the amount of broth or water you add. Start with less and add more if needed. It’s easier to add liquid than to remove it.
- Let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.
- If the chili is already too watery, use a slotted spoon to remove some of the liquid or ladle it out carefully.
- Vegetables like zucchini and bell peppers release a lot of water when cooked. Use them sparingly or sauté them separately to reduce moisture before adding them to the chili.
Toppings and Substitution Ideas
- Ground Turkey
- Ground Sausage
- Chicken
- Bacon
- Avocado
- Guacamole
- Lime Juice
- Hot Sauce
- Pinto Beans
- Refried Beans
- Zucchini
- Squash
- Sweet Potatoes
- Rice
- Cauliflower Rice
- Spinach
- Kale
- Mushrooms
How to Store
You can store leftovers tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat it in the microwave or on the stove until warm.
Freezer Tips
Freeze leftovers tightly covered and sealed. For the best quality, consume the frozen chili within 3-6 months. It will still be safe to eat after this time, but the quality may decline.
Pair With These Recipes
Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Air Fryer Cornbread
Pumpkin Cornbread
Southern Cornbread Dressing
Homemade Maple Butter
Southern Cornbread Casserole
Homemade Blueberry Cornbread
Sweet Potato Cornbread
More Chili Recipes
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker White Chicken Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
Butternut Squash Chili
Taco Chili
Ingredients
- 1 pound ground beef or turkey
- 1/2 cup diced onions
- 3 garlic cloves Minced
- 1 cup salsa
- 1 cup beef broth
- 15.5 oz canned black beans Drained
- 15.5 oz canned chili beans/red beans Drained
- 15.5 oz canned diced tomatoes and chilies Drained
- 1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.
Homemade Chili Seasoning (You can also use a store-bought packet)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper Optional for spicy.
Instructions
- Heat a Dutch oven or large stock pot on medium high heat. When hot, add ground beef.1 pound ground beef or turkey
- Use a meat chopper and break down the ground meat as it cooks. Cook for 4-5 minutes until the meat is no longer pink. Drain any excess fat from the meat.
- Add in the onions and garlic. Saute for 3-4 minutes or until the onions and garlic are translucent and fragrant.1/2 cup diced onions, 3 garlic cloves
- Add in the spices, salsa, beef broth, drained beans, and drained tomatoes and chilis. Stir to combine.1 cup salsa, 1 cup beef broth, 15.5 oz canned black beans, 15.5 oz canned chili beans/red beans, 15.5 oz canned diced tomatoes and chilies, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper to taste, 1/2 teaspoon cayenne pepper
- Adjust the heat to medium-low. Cover the pot and allow the chili to simmer until all of the ingredients are combined, for about 15-20 minutes. The chili is done when it has thickened and the liquids have evaporated. Cook longer if necessary.
- Open the pot and add the corn. Simmer for an additional 5 minutes.1 cup whole kernel corn
- Cool before serving.
