Taco Chili
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.
Servings 8 cups
Calories 260kcal
Equipment
Ingredients
- 1 pound ground beef or turkey
- ½ 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
- ½ teaspoon smoked paprika
- salt and pepper to taste
- ½ 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.½ 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, ½ teaspoon smoked paprika, salt and pepper to taste, ½ 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.
Notes
You can sub ground beef using any protein you wish. You can also use chicken or cooked rotisserie chicken. If using cooked chicken, add it at the end to prevent dry overcooked chicken.
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 needed, let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.
If the chili is 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.
Nutrition
Serving: 1cup | Calories: 260kcal | Carbohydrates: 16g | Protein: 20g | Fat: 8g