Taco Chili

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Introduction:

There’s something about a hearty bowl of chili that wraps you in warmth and comfort, especially when the air outside is crisp and cool. But what if we take that classic chili and infuse it with the bold, spicy flavors of a taco night? That’s exactly what you get with this Tex-Mex-inspired Taco Chili, a dish that blends the best of both worlds—warming chili and zesty taco spices. Imagine cozying up to this flavorful bowl topped with melty cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Sounds amazing, doesn’t it?

This recipe is made to be versatile, easy, and approachable, making it perfect for those busy weeknights when you’re craving something satisfying but don’t have hours to spend in the kitchen. With simple ingredients you likely already have, like black beans, corn, and diced tomatoes, you’ll bring together a meal that feels like a fiesta in every bite. Whether you choose the slow cooker for a more hands-off approach or simmer it on the stovetop, the results are equally delicious and deeply comforting.

Serve this Taco Chili with your favorite toppings, a side of crusty bread, or maybe even some tortilla chips for dipping. However you enjoy it, this dish is bound to become a staple in your home, adding a touch of warmth and spice to chilly evenings or lively family gatherings. So, grab your ladle, let the spices work their magic, and dig into a bowl of Tex-Mex goodness that’s as easy to make as it is delightful to eat!

Taco Chili Recipe

Hearty Tex-Mex Taco Chili Feast

Ingredients

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes, with juice
1 can (8 oz) tomato sauce
2 tablespoons taco seasoning
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water
Salt and pepper, to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Instructions

Brown the Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef and sauté until the onion becomes translucent.
Combine Ingredients: Transfer the beef mixture to a slow cooker or a large pot (if cooking on the stovetop). Add the black beans, corn, diced tomatoes (with juice), tomato sauce, taco seasoning, cumin, chili powder, and water. Stir everything together.
Cook:

For Slow Cooker: Cook on low for 6-8 hours or high for 3-4 hours.
For Stovetop: Bring the chili to a boil, then reduce the heat and let it simmer for about 30 minutes.

Season and Serve: Season with salt and pepper to taste. Serve hot with any desired toppings, like shredded cheese, sour cream, green onions, or fresh cilantro.

Cooking Time: