A good hearty meal with a new spin on it! Try your taco night in chili form this week with this filling Taco Chili topped with your favorite taco toppings.
Bringing together two of my all time favorite dishes into one this week! I’ve always loved chili and if you been reading my blog for some time then you know how I feel about anything taco flavored! This Taco Chili was the best of both worlds. Most the time my husband isn’t a fan of my chili recipes I make. I grew up outside Cincinnati and we have a pretty unique flavor for chili there. It’s usually thiner then your average chili and doesn’t have beans or anything else. This chili was really different full of beans, tomatoes, corn, onions, peppers, and with a bold taco flavor. He absolutely loved it, more of the chili he grew up on for sure.
If you want to give it a try I shared my recipe for Cincinnati Chili and in this home town girls option it’s pretty darn close to the real stuff! For this Taco Chili I started with the ground beef and cooked and crumbled it in a large soup pot. No sense cleaning up a pot it will cook just fine in the one you will make the chili in. Once cooked just drain the fat and toss everything else in. Pretty simple. It only takes about 30-40 minute to shimmer after you brought it to a boil and then ta-da! Taco Chili is ready for dinner. We topped our with sour cream, shredded cheese, fresh cilantro, and tortilla chips!
How to make Taco Chili:
Step one: In a large soup pot cook and crumble ground beef.
Step Two: Add remaining ingredients and stir until mixed well together. Bring your chili to a boil then shimmer on low for 30-40 minutes.
Here are a few more of my favorite Chili Recipes:
Slow Cooker Turkey Chili: This one is a favorite with my readers. It’s made in the slow cooker and one of the best chili recipes EVER!
No Bean Chili: If you aren’t a big fan of beans or just want a chili with a few less carbs you have to try out this recipe.
Slow Cooker Pumpkin Chili: Chili is one of my favorite fall foods. I added some of my other favorite fall ingredients to this recipe and it’s a winner!
- 1 pound ground beef
- 2 large bell pepper (diced)
- 1 small onion (diced)
- 14.5 oz petite diced tomatoes (drained)
- 15 oz can corn (drained)
- 15 oz can black beans (drained and rinsed)
- 15 oz can chili beans
- 15 oz tomato sauce
- 1 cup beef broth
- 1 cup salsa
- 2 tablespoons chili powder
- 1 teaspoon cumin
In a large soup pot cook and crumble ground beef on medium heat. Drain fat and return to stove top.
Add remaining ingredients and stir until mixed well together. Bring your chili to a boil. Once boiling allow to shimmer on low for 30-40 minutes. Remove from heat and serve.
Optional: serve with shredded cheese, sour cream, tortilla chips, or fresh cilantro.