Taco chili is a twist on two of our favorite dinners – tacos and chili. This simple recipe is full of taco flavors!
Look. It was only a matter of time before I turned a taco into something that you could eat with a spoon, you guys.
I’m also a chili fan. Especially this time of year. This chilly weather practically demands chili. And football games? Dude, you better be serving chili to your hungry football fans. It’s the law.
Check out my slow cooker chili while you’re here!
Anyway, it was high time that I married tacos and chili together. This is a really easy recipe, but it does start with a package of dried beans. I know, I know. Some of y’all are a little intimidated by dried beans, but I promise it’s easy and they are SO much better than the canned stuff.
I don’t even soak my beans before using them. Crazy, right? But they turn out perfectly tender and they’re just plain easy to make.
I’m working with Hurst’s Beans this year and I wanted to feature their 15 Bean Soup in this chili recipe. I know that most chili recipes have chili beans in them, but I wanted this chili to be loaded up. It’s got allllll the beans. Plus taco meat and taco toppings, because mama didn’t raise no fool.
I love that the packet of beans comes with a little seasoning packet of ham flavor. I know ham flavoring doesn’t sound like the most traditional taco chili seasoning, but it adds a great smokiness to this soup.
This takes about 2 1/2 hours from start to finish, but most of that is hands off time, so don’t be intimidated. Promise me you’ll go boil up some beans, k?
Taco chili is perfect for nights when you're craving tacos but need something warm and hearty.
- 1 package Hurst's 15 Bean Soup
- 10 cups water
- 1 pound ground beef
- 2 packets taco seasoning
- 14 ounce can diced tomatoes
- 10 ounce can enchilada sauce
- 4 ounce can diced green chiles
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
Bring to a boil, reduce to a simmer, and cover the pot.
Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
Cover and continue cooking on low for 45 minutes.
Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.