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.
Swapping the ground beef for finely diced pork shoulder transforms this chili into a richer, deeply savory stew reminiscent of traditional Mexican green or red chile preparations. Brown the meat thoroughly in a heavy Dutch oven at medium-high heat to build a solid fond on the bottom of the pot, which lays the flavor foundation for the entire dish. Deglazing that residue with chicken broth releases caramelized proteins into the liquid before the beans and tomatoes go in.
Pairing this dish correctly requires balancing the acidity of the tomato sauce and the heat of the green chilis with neutral starches. Steamed white rice absorbs excess moisture and tames the sharp capsaicin kick, while crushed corn tortilla chips provide essential textural contrast against the soft beans and tender meat. Green onions and fresh cilantro add herbaceous top notes that cut through the heavier fats present in the beef.
Adjusting the batch size up or down requires careful attention to liquid ratios because stocks and canned sauces do not scale linearly during long simmers. Doubling the ingredients means increasing the simmering time by roughly ten to fifteen minutes to allow excess moisture to evaporate without overcooking the pinto beans into mush. A slow cooker set to low for six hours handles doubled quantities reliably without burning the bottom.
Leftovers keep safely in an airtight container in the refrigerator for up to four days or freeze for three months. Reheating requires adding a splash of water or broth to restore the proper consistency, as the starches in the beans continue absorbing liquid while chilled.
