Prep time: 20 min
Cook time: 60 min
Ingredients: 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

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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
Cumin
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

Jessica

Taco Chili cooks in one pot on the stove! Ground beef, veggies, beans, and tomatoes simmer in a seasoned beef broth tomato base. The secret ingredient of cocoa powder makes this chili the best! Top with tortilla chips, sour cream, and cheese.

5 from 2 votes

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Prep Time 20 mins

Cook Time 1 hr

Course Dinner

Cuisine American

Servings (1.5 cups each) people

Calories 301 kcal

Ingredients

2 tablespoons olive oil
1 yellow onion finely diced
1 cup thinly sliced carrots
½ 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

Instructions

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.

Notes

I use baby carrots in this recipe. No need to peel them and they are already small in size so all you have to do is slice them thin!

For the garlic you can fresh garlic that you mince or press. Use chopped garlic from a jar. Or use garlic paste from the tube. Either one will work fine.

This recipe has been tested wit full salt beef broth which is what the recipe calls for. If you use reduced-sodium broth you will have to taste and add salt as necessary.

Nutrition

Calories: 301kcalCarbohydrates: 38gProtein: 23gFat: 8gSaturated Fat: 2gCholesterol: 35mgSodium: 911mgPotassium: 1078mgFiber: 11gSugar: 6gVitamin A: 3352IUVitamin C: 14mgCalcium: 83mgIron: 5mg

Keyword one pot chili recipe, taco chili recipe

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