This post may contain affiliate links, view our disclosure policy.
TACO CHILI RECIPE
Yes I am posting a taco chili recipe in August! It’s a hundred degrees outside and I am sitting here eating this chili. And it’s so yummy and I don’t regret it at all!
But seriously, I make and eat soup and chili year round. I really don’t care how hot it is outside. Pair it with some cornbread and it’s basically my favorite meal ever.
I always say that if I had to pick my last meal then it would be chili loaded with all the toppings and cornbread with honey butter.
INGREDIENTS YOU NEED TO MAKE TACO CHILI
I love this taco chili because it simmers for an hour on the stove top. Once you have it made in the pot and it’s simmering, it’s a totally hands off meal.
Simmering chili on the stove top is the best way to thicken it, infuse it with all the flavor, and let the flavors all come together. One thing I can promise for sure is that if you don’t let it simmer for an hour the flavor will not be as good.
- Olive Oil
- Onion, Carrots, Celery, Garlic, & Salt
- Ground Beef
- Beef Broth
- Tomato Sauce
- Petite Diced Tomatoes
- Black Beans
- Pinto Beans
- Frozen Corn
- Chili Powder
- Unsweetened Cocoa Powder
The cocoa powder is the secret ingredient and don’t leave it out! Adding cocoa powder to chili gives it this deep flavor and makes a dark brown chili. You can’t taste the cocoa powder at all so don’t worry about that.
MY TIPS FOR THIS RECIPE
– If you don’t like black beans or pinto beans then substitute with another type of bean. These are typical ‘taco soup’ beans which is why I love them in this taco chili recipe.
– If you want some spice then add some cayenne pepper in with the cumin and chili powder. You could also garnish the chili with jalapeno or shredded Pepper Jack cheese.
– Don’t skimp on the simmering time. Let it simmer, covered, for the full 1 hour. It will get nice & thick, and the flavor will develop. If it simmers longer than 1 hour then it will be pretty thick.
– Leftovers reheat well. I microwave mine and always have to add just a tablespoon of water to help thin it out. The chili will thicken quite a bit as it refrigerates.
TRY THESE OTHER CHILI RECIPES
- white bean turkey chili
- the best classic chili recipe
- slow cooker southwest chicken chili
- baked bean & beef chili
- 8 can chicken chili
- taco ranch chicken chili
- the pioneer woman chili
- texas chili
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 1 cup thinly sliced carrots
- 1/2 cup thinly sliced celery
- 3 cloves garlic
- 1 teaspoon salt
- 1 lb lean ground beef I use 93/7
- 1 can (14.5 oz) beef broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) pinto beans drained & rinsed
- 1½ cups frozen corn
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon unsweetened cocoa powder
- In a large pot, over medium-high heat, add the olive oil, onion, carrots, celery, garlic, and salt. Stir together and let soften for about 5 minutes.
- Add the ground beef. Crumble the ground beef as you cook it until it's no longer pink. Drain the excess grease and moisture.
- Add the remaining ingredients into the pot and stir together. Bring to a boil. Once boiling reduce heat to low and cover with a lid. Let it simmer for 1 hour.
- Serve with sour cream, shredded cheese, and tortilla strips or chips.