Description
Taco chili combines the zest of Tex-Mex flavors with the comforting warmth of a hearty chili. Packed with savory ground beef, vibrant veggies, and tantalizing spices, this recipe is a surefire hit for any gathering or cozy night in. Whether you’re a seasoned chef or a kitchen novice, follow along as we unravel the steps to create this culinary masterpiece.
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
- In a large skillet, brown the ground beef over medium heat. Once browned, drain any excess fat.
- Add chopped onions and minced garlic to the skillet with the beef. Sauté until the onions turn translucent, infusing the mixture with aromatic flavors.
- Transfer the beef mixture to a slow cooker or large pot if you’re opting for stovetop cooking.
- Incorporate black beans, corn, diced tomatoes, tomato sauce, taco seasoning, cumin, chili powder, and water into the skillet. Stir well to ensure all ingredients are evenly distributed.
- If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. For stovetop cooking, bring the mixture to a boil, then reduce heat and simmer for approximately 30 minutes.
- Season your taco chili with salt and pepper according to your taste preferences.
- Serve piping hot, allowing your guests to customize their bowls with optional toppings such as shredded cheese, dollops of sour cream, crisp green onions, or fresh cilantro.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 30 minutes (stovetop) or 4-8 hours (slow cooker)
- Total Time: 40 minutes (stovetop) or 4-8 hours 10 minutes (slow cooker)
- Calories: 350 kcal per serving
- Servings: 6 servings
Notes
Serving Tips:
- Garnish Galore: Set up a toppings bar with a variety of options like shredded cheese, sour cream, chopped green onions, and fresh cilantro. This allows guests to customize their bowls to their liking, enhancing the dining experience.
- Accompaniments: Serve taco chili alongside warm tortillas, crispy tortilla chips, or fluffy rice for a complete meal. The combination of textures and flavors will elevate the dining experience and leave everyone satisfied.
- Presentation Matters: Consider serving the chili in individual bowls or a large communal dish garnished with a sprinkle of fresh herbs for an eye-catching presentation. Don’t forget to pair it with colorful plates and utensils to add a pop of vibrancy to the table.
- Pairing Suggestions: Complement the robust flavors of the taco chili with refreshing beverages like iced tea, lemonade, or a cold beer. For a non-alcoholic option, try serving it with a fruity agua fresca or a zesty citrus-infused water.
Storage Tips:
- Refrigeration: Allow any leftover taco chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days, ensuring it’s properly sealed to maintain freshness.
- Freezing: If you’re not planning to consume the chili within a few days, portion it into freezer-safe containers or resealable bags. Label with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: When ready to enjoy leftovers, reheat the chili gently on the stovetop over low to medium heat or in the microwave at intervals, stirring occasionally to ensure even heating. Add a splash of water or broth if needed to maintain the desired consistency.
- Revamp Leftovers: Transform leftover taco chili into versatile dishes like chili-stuffed baked potatoes, chili-topped nachos, or chili-stuffed bell peppers for a delicious twist on classic recipes. Get creative and experiment with different flavor combinations to keep meals exciting.
