Ingredients
Base
- 1 tbsp olive oil
- 1 pound ground beef (can substitute ground turkey or chicken)
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped (optional)
- 3-4 cloves garlic, minced
Spices
- 2-3 tbsp chili powder (adjust for your heat preference)
- 1 tbsp ground cumin
- 1 tsp smoked paprika (optional, but adds a nice depth)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Beans
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed (optional)
Canned Goods
- 1 (28-oz) can crushed tomatoes
- 1 (15-oz) can tomato sauce
- 1 (10-oz) can diced tomatoes and green chilies (like Rotel)
Liquids
- 1 cup beef or chicken broth (or vegetable broth)
Optional Add-ins
- 1 (15-oz) can corn, drained
- 1 packet taco seasoning (if you prefer a shortcut to individual spices)
- 1 packet ranch seasoning (adds a unique flavor dimension)
Instructions
1. Brown and Saute
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain excess grease if needed.
- Add onion and bell pepper (if using). Cook until softened, approximately 5 minutes.
- Stir in garlic and cook for another 30 seconds, until fragrant.
2. Add Spices
- Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir and cook for 1 minute to bloom the spices.
3. Build the base
- Add kidney beans, black beans, pinto beans (if using), crushed tomatoes, tomato sauce, diced tomatoes and green chilies, and broth.
4. Simmer and Season
- Bring the chili to a boil, then reduce heat to low. Let simmer, uncovered, for at least 30 minutes, or up to 2 hours for a richer flavor. Stir occasionally.
- Taste and adjust seasonings. You may want more salt, pepper, or chili powder depending on your preference.
- If you’d like to add corn, taco seasoning, or ranch seasoning, do so in the last 15 minutes of cooking.
Serving
Serve your hot taco chili with your favorite toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado or guacamole
- Sliced jalapeños
- Chopped cilantro
- Tortilla chips
- Cooked rice
Tips
Flavor variations: Substitute different types of beans, try different varieties of chili peppers, or add a splash of hot sauce.
Stovetop, Slow Cooker, and Instant Pot: This recipe works in any of these! Instructions are easily adaptable – just brown the meat first, then combine ingredients and let it cook.
Make-ahead: This chili is even better the next day, so feel free to make it in advance.
