My oldest’s very favorite food right now is tacos. If you ask him what he wants for dinner, 100% of the time he’ll tell you tacos. Everyone’s…a little sick of tacos though!…so I thought I’d switch things up with Taco Chili! I know – living on the edge – but the second thing my child will tell you he wants for dinner after tacos is soup or chili so this meal is a win-win at my house. Each spoonful of Taco Chili tastes like a big bite of a taco, but since it’s thick and hearty it’s perfect for this time of year when you need a dish that will warm you up on chilly (har) nights.
Taco Chili Ingredients
Browned ground beef is simmered with pantry staples including my homemade taco seasoning (or a taco seasoning packet,) diced tomatoes and chilis, tomato sauce, chicken broth, pinto beans, and black olives. A lot of Taco Soup or Chili recipes call for cans of black beans and corn – which is totally fine – but I wanted this chili to contain the ingredients we actually eat in or with our tacos. That includes refried beans if we’re at a restaurant (aka pinto beans) and black olives. That said, feel free to include YOUR favorite taco toppers into your pot of Taco Chili! Top each bowl with more classic taco toppings like sliced green onions and sharp cheddar cheese, plus a crush of tortilla chips to mimic the crunch of a taco shell. Diced avocado, sour cream, and fresh pico de gallo are also divine. Don’t forget the cornbread!
Crock Pot Instructions
Taco Chili is also crock pot friendly – whee! Add all the ingredients into your crock pot then slow cook anywhere from 4-6 hours on low. Whether you make Taco Chili on the stovetop or crock pot, leftovers get better and better so they work super well for easy lunches the rest of the week!
How to Make this Recipe
If you’re going the crock pot route, brown ground beef with chopped onion then add it to a 6 quart crock pot with chicken broth, canned pinto beans, tomato sauce, canned diced tomatoes and green chilis, sliced black olives, and taco seasoning then cook on low for 4-6 hours. If you’re going the stovetop route, brown the beef and onions in a soup pot then add the remaining ingredients and simmer for 30 minutes with the lid on, stirring occasionally. Both methods are super simple – just depends on when you want to eat!
Last step is to scoop the chili into bowls then top with your favorite taco fixins’. Like I said, I love lots of sharp shredded cheddar cheese and green onions, plus crushed tortilla chips for crunch and a side of homemade cornbread. Couldn’t be more delicious – enjoy!
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