In this house, we love taco flavors. And we love chili. So it only makes sense to try a recipe that puts both together – Taco Chili!
This recipe is adapted from one found on Taste of Home.
In reality, we Americans probably use the word “taco” wrong. I once worked with a man who was from Mexico. During a work lunch I asked for a taco salad. He thought that was funny because in his mind a taco is a sandwich, so what I ordered was a . . . sandwich salad. I can see his point.
Today we tend to use the term taco to refer to the flavors of Tex-Mex seasoning. And what wonderful flavors they are! Chili powder, cumin, paprika, garlic and oregano, to name a few. And the fact that chili powder is one of the ingredients makes it super logical for chili! Add a packet of the seasoning to your chili or add a quantity to your liking.
For another flavor burst, try a packet of ranch seasoning. I use Fiesta Ranch dressing, but regular ranch also works.
Other than the seasoning packets, the ingredients are what you might expect. Start with ground beef and onion, brown them together in a skillet and then transfer to a slow cooker.
Rinse and drain 3 cans of beans (black, kidney and pinto), then add the beans to the slow cooker with some corn.
The tomato “sauce” consists of a can of diced tomatoes with green chilis, a can of tomato sauce. Then, 2 cans of diced tomatoes that are first pureed with a can of green chilis. This creates a combination of smooth and chunky in the liquid, which is just how I like my chili 😀.
Add seasoning packets and then slow cook for 6-8 hours until the flavors are blended.
This makes a very hearty, satisfying chili, which is wonderful with your favorite toppings: sour cream, shredded cheese, tortilla and/or corn chips. Yum!
I was feeling a little obsessed with chips one day so I tried using the chili as a nacho-style topping. I loved it this way too!
With these flavors you can’t go wrong with Taco Chili!
- 1 ½ pounds ground beef
- 1 small onion chopped
- 1 can black beans 15 oz
- I can kidney beans 15 oz
- 1 can pinto beans 15 oz
- 1 ½ cup corn frozen
- 1 can diced tomatoes and green chilis undrained (10 oz, like Rotel)
- 8 oz tomato sauce
- 1 envelope Fiesta Ranch dressing mix regular Ranch also works
- 1 envelope taco seasoning
- ½ tsp pepper
- 4 oz can chopped green chilis
- 2 cans diced tomatoes undrained (14 oz each)
- In a large skillet, cook and crumble the beef over medium-high heat. Add the onion and cook until the beef is no longer pink and the onion is translucent. Transfer to a 5 or 6 quart slow cooker.
- Rinse and drain the beans and add to the slow cooker. Add all other ingredients except for the 2 cans of diced tomatoes and the can of green chilis.
- In a blender or food processor, puree the diced tomatoes with the small can of chopped chilis until smooth; add to slow cooker.
- Cover and cook on low for 6-8 hours.
- Serve with toppings as desired.