Oh, taco chili—where have you been all my life? There’s something about the slow simmering of spices and beans that turns a regular day into a fiesta.
Picture this: the aroma of cumin wafting through your home, teasing your senses, and the promise of warmth and comfort in every spoonful.
It’s like a cozy hug in a bowl, ready to spice up your weeknight dinners.
Steps
- Begin by heating oil in a skillet over medium-high heat. Add ground beef, cook and crumble it for about 3 minutes. Incorporate chopped onions and peppers and continue to sauté for an additional 5 minutes until the onions are translucent.
- Stir in minced garlic, taco, and ranch seasoning, cooking for another minute. If using a slow cooker, transfer the mixture after draining excess grease. Add the remaining ingredients, ensuring tomatoes are drained, and cook on low for 6-8 hours or high for 3-4 hours.
- For the Instant Pot, after sautéing and draining grease, add all ingredients directly into the pot. Stir to combine, seal the lid, and cook on manual high pressure for 12 minutes. Allow pressure to release naturally for 5 minutes, then perform a quick release.
- When using a stovetop, brown the meat in a large dutch oven, drain any excess fat, and add the rest of the ingredients. Simmer over medium-low heat for about 30 minutes. Stir halfway through, adding ½ cup of water or broth if needed, and continue cooking for another 30 minutes.
- After cooking, taste the chili and adjust the salt as needed. Serve warm with your preferred toppings such as sliced avocado, shredded cheese, corn chips, sour cream, or cilantro.
Ingredients
- 1 tablespoon oil
- 1 pound lean ground beef (omit oil if using non-lean beef)
- 1 ¼ cups chopped yellow onion
- 1 poblano pepper or bell pepper, seeds removed and chopped
- 5 cloves garlic, minced
- 1 (1-ounce) packet ranch seasoning
- 1 (1-ounce) packet taco seasoning
- 1 (15-ounce) can chili beans (kidney or pinto)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (4-ounce) can diced green chilies, undrained
- 1 teaspoon to 2 tablespoons Louisiana-style hot sauce, to taste
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- Sliced avocados
- Shredded cheese
- Corn chips
- Sour cream
- Cilantro
FAQ
- Can I use homemade seasoning for taco chili?
- Yes, you can substitute store-bought seasoning with homemade taco and ranch seasoning. You’ll need about 2 tablespoons of each if you go this route.
- What is the best method to cook taco chili?
- While you can make this recipe in a slow cooker, instant pot, or on the stovetop, the slow cooker is recommended. Cooking it slowly allows the flavors to develop better, and it tastes even more delicious if made a day ahead.
- Can I use pre-minced garlic from a jar for this recipe?
- Absolutely, using pre-minced garlic from a jar is perfectly fine and convenient for this recipe.
- How thick is this taco chili?
- Draining the diced tomatoes results in a medium-thick chili. If you prefer a thinner consistency, you can leave the tomatoes undrained.
- Is hot sauce necessary in this chili?
- Hot sauce is optional and adds a mild spice even with two tablespoons; you can adjust the quantity or omit it based on your spice preference.
Tips
- Opt for Lean Ground Beef: When preparing the chili, use lean ground beef to prevent it from becoming greasy. If you choose beef with higher fat content, be sure to drain the excess grease after browning.
- Customize Spice Levels: Adjust the spice level to your personal preference by altering the amount of hot sauce. The recipe is mild with two tablespoons, but you can increase or decrease this amount based on your taste.
- Use Homemade Seasoning for a Personal Touch: If possible, use homemade taco and ranch seasoning to enhance the flavor of the chili. If using store-bought packets, they typically contain salt, so taste the chili before adding more.
- Choose Your Cooking Method Wisely: For the most flavorful chili, consider using a slow cooker and preparing it a day in advance. This allows the flavors to meld together, resulting in a richer taste.
Equipment
- Slow Cooker (Crockpot)
- Instant Pot (Pressure Cooker)
- Dutch Oven
- Large Skillet or Sauté Pan
