Taco Chili
Try this Taco Chili recipe, or contribute your own.
Try this Taco Chili recipe, or contribute your own.
- 1 lb ground beef
- 1 onion, chopped fine
- 2 cups gluten-free chicken broth
- 15 oz can pinto beans drained and rinsed (i used bush’s brand)
- 15 oz can tomato sauce (i used dei fratelli brand)
- 10 oz can diced tomatoes and green chilis (i used hatch bran
- 3.8 oz can sliced black olives drained
- 2 - 2-1/2 tablespoons homemade taco seasoning (see note) or or a taco se
- toppings: shredded cheese green onions, fresh cilantro, tortilla chips, cooked rice
- Carbohydrate 0 g
- Cholesterol 77.1107029 mg
- Fat 17.009713875 g
- Fiber 0 g
- Protein 21.08070539575 g
- Saturated Fat 6.65193210605 g
- Serving Size 1 1 Serving (113g)
- Sodium 74.84274105 mg
- Sugar 0 g
- Trans Fat 2.434657045975 g
- Calories 244 calories
Step-by-step
- For the stovetop: Heat a large soup pot or Dutch oven over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks.
- Add remaining ingredients, except toppings, then turn heat up to high to bring to a boil.
- Place a lid on top then turn the heat down to medium-low and simmer for 30 minutes, stirring occasionally.
- Taste then add more taco seasoning if desired, and then serve with toppings.
- For the crock pot: Heat a large skillet over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks.
- Drain if necessary then add meat to a 6 quart crock pot with the remaining ingredients, except toppings, and stir to combine.
- Cook on low for 6 hours then serve with toppings.
My Go-To Taco Chili: A Weeknight Winner
As a busy working mom, finding quick and easy meals that are both delicious and satisfying is a constant quest. This Taco Chili recipe has become a staple in my household, a true weeknight lifesaver. It’s incredibly versatile, adaptable to whatever ingredients I have on hand, and always a crowd-pleaser, even with my picky eaters. The best part? It's almost entirely hands-off, perfect for those evenings when I’m juggling work deadlines, homework help, and a million other things. Whether I’m using the stovetop method for a faster meal or opting for the slow cooker for a truly effortless dinner, this chili consistently delivers. I love that it allows for easy customization too. Sometimes I add a splash of extra hot sauce for a kick, other times I'll throw in some leftover cooked chicken or beans for extra protein. The toppings are a fun way to let everyone personalize their bowl, too. From shredded cheese to crunchy tortilla chips, everyone finds their perfect combination.
The beauty of this recipe lies in its simplicity. The ingredient list is short, and the instructions are straightforward – even a novice cook can master it. I appreciate that I can easily adjust the spice level to suit our preferences, making it a kid-friendly option that even I can enjoy with a little extra heat. The rich, savory flavors are a comforting hug on a cold night, a welcome warmth after a long day. It's the kind of meal that brings the family together, a delicious reminder that even amidst the chaos of daily life, there's always time for a simple, satisfying, and truly delicious meal. It's more than just chili; it's a culinary hug that nourishes both body and soul. The leftovers are also fantastic, perfect for a quick and easy lunch the next day. I often pack a container for my lunch to work, ensuring a delicious and filling midday meal that keeps me energized throughout the afternoon.
Ingredient Notes: I've experimented with various brands and types of ingredients, and honestly, it all works well. Don’t be afraid to experiment with different beans, tomato sauces, or even types of ground meat. The key is to find the flavors you enjoy most. I personally love using Bush's pinto beans and Dei Fratelli tomato sauce; they consistently deliver on quality and flavor. And for the taco seasoning, I usually make my own, but store-bought works perfectly well too. A homemade blend offers more control over the spice level and ensures fresh flavors, but for a quicker preparation, any reputable store-bought taco seasoning will do the job.
Serving Suggestions: This chili shines with a variety of toppings. Shredded cheddar cheese is a must-have for me, providing a creamy, salty counterpoint to the richness of the chili. Fresh cilantro adds a burst of freshness and a vibrant green pop of color, and thinly sliced green onions contribute a subtle, oniony sweetness that complements the other flavors perfectly. A generous sprinkle of crushed tortilla chips adds a delightful crunch and a textural contrast to the soft, savory chili itself. Sometimes I even like to add a dollop of sour cream or Greek yogurt for a tangy contrast.
Adapting the Recipe: The versatility of this recipe is one of its greatest strengths. You can easily adjust the spice level to suit your taste. Add a pinch or two of cayenne pepper for a fiery kick, or a generous dash of cumin for an earthier, smokier flavor profile. If you prefer a heartier chili, you can add more beans or even some cooked vegetables, such as corn, bell peppers, or zucchini. The possibilities are endless. Feel free to experiment with different spice combinations and your favorite ingredients to create your own unique and delicious twist on this simple yet satisfying chili recipe. It’s truly a blank canvas for your culinary creativity.
This Taco Chili is more than just a recipe; it's a celebration of simple, flavorful ingredients, a testament to the power of comfort food, and a symbol of the ease and joy of everyday cooking. It's a recipe that's been a consistent source of satisfaction for my family, and I hope it will become a cherished favorite in your home, too. So, gather your ingredients, embrace the simplicity, and let the rich aromas of this chili fill your kitchen with warmth and deliciousness. You won’t be disappointed.
