This Taco Chili is a fun twist on your classic chili. Filled with ground meat, beans, and taco spices, it’s a warm, hearty dish that packs a punch of flavor!
It’s perfect for chilly nights or game day gatherings. I love to top mine with cheese and sour cream. Gives it that extra yummy kick! 🌶️🥳
Key Ingredients & Substitutions
Ground Beef: This is the base of your chili. If you’re looking for a lighter option, ground turkey works well and still gives that meatiness. If you want a vegetarian version, try using lentils or crumbled tofu.
Kidney Beans: They add a great texture and protein. If you don’t have kidney beans, black beans or pinto beans are excellent substitutes. Just make sure they are rinsed well!
Spices: Chili powder, cumin, and smoked paprika are essential for flavor. If you’re out of smoked paprika, regular paprika works too, or try adding a drop of liquid smoke for that smoky flavor. Adjust the cayenne pepper to control the heat!
Broth: Using beef broth will give a richer taste, but chicken broth or vegetable broth are perfect alternatives, especially for lighter chili.
How Do I Make Sure My Chili Has the Best Flavor?
The key to a flavorful chili is all about layering those flavors. Here’s how:
- Start by cooking the onions and garlic in olive oil until they’re nice and soft. This builds a flavor base.
- Toast the spices (chili powder, cumin, etc.) in the pot after browning the meat. This helps release their oils and enhances the taste.
- Don’t rush the simmering process! Let the chili cook uncovered for at least 30-40 minutes so it can thicken and the flavors meld together.
When you serve, don’t forget those toppings! They add freshness and creaminess that balances the spice.
How to Make Taco Chili
Ingredients You’ll Need:
- For the Chili:
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup beef or chicken broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro
Time Needed:
This delicious Taco Chili will take about 15 minutes to prep and around 40 minutes to cook. In total, you’re looking at about 55 minutes before you can enjoy this hearty dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it for about 3-4 minutes until it softens. Then, add the minced garlic and cook for another minute until it’s fragrant. This is where the flavor magic begins!
2. Brown the Meat:
Next, add the ground beef to the pot. Use a spoon to break it up into smaller pieces. Cook until the meat is browned and no longer pink, about 5-7 minutes. If there’s any excess fat, feel free to drain it off.
3. Add the Spices:
Now it’s time to spice things up! Stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Let the spices cook for 1-2 minutes; this helps release their oils and enhance the overall flavor of your chili.
4. Combine the Base Ingredients:
Add the diced tomatoes (with their juice), drained kidney beans, tomato sauce, and broth to the pot. Stir everything together until well combined.
5. Simmer Your Chili:
Bring the chili mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and simmer uncovered for about 30-40 minutes. Stir occasionally to prevent sticking. The chili will start to thicken and flavors will meld together beautifully!
6. Taste and Adjust:
After it’s simmered, give your chili a taste. Feel free to adjust the seasoning with more salt, pepper, or cayenne pepper if you want more heat.
7. Serve and Enjoy:
Now for the best part! Serve your Taco Chili hot in bowls and top it with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and fresh cilantro, if you like. Enjoy every hearty spoonful!
This Taco Chili is sure to warm you up and bring smiles to the table. Happy cooking!
Can I Use Ground Chicken Instead of Beef?
Absolutely! Ground chicken or turkey are great lighter alternatives and will work perfectly in this recipe. Just cook them the same way as the beef until fully browned.
Can I Make This Chili in a Slow Cooker?
Yes, you can! First, sauté the onions and garlic as directed, then combine everything in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally, if possible.
How to Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
How Can I Make It Spicier?
If you love heat, increase the amount of cayenne pepper or add fresh chopped jalapeños when cooking. You can also top it with hot sauce when serving for an extra kick!
