Taco Chili

Taco chili is perfect for nights when you're craving tacos but need something warm and hearty. This will feed a crowd!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 2 15

Total Time 2 25

Servings

Calories 184kcal

Author Karly Campbell

Ingredients

20 ounces dried 15 bean soup mix see notes
8 cups water
1 pound ground beef
1 large sweet onion chopped
2 cloves garlic minced
2 packets taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
14 ounces canned diced tomatoes
10 ounces canned enchilada sauce
4 ounces canned diced green chiles
1 teaspoon salt more to taste

Instructions

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, breaking it up as it cooks. Once the meat is broken up, add the onion and garlic and continue cooking and stirring until the beef is cooked through. Drain the fat from the beef.
Add the meat to the pot of beans, along with the taco seasoning, cumin, chili powder, diced tomatoes, enchilada sauce, green chiles, and salt. Stir well.
Cover and continue cooking on low for 45 minutes or until beans are fully cooked. To thicken the chili, continue simmering the chili with the lid off to cook down the liquid.
Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.

Video

Notes

If your bean soup came with a packet of seasoning, feel free to either add it to the pot or save for another use.

If you'd prefer to use canned beans, you'll want 3 to 4 15 ounce cans of beans (any beans, your choice), drained, along with around 3 cups of water, more or less depending on how thick you like your chili. Add the beans to a pot with the cooked beef and remaining ingredients and simmer for 30 minutes.

Nutrition