Taco Chili

Get ready for a taste sensation with our Chicken Taco Chili recipe! This savory and satisfying dish combines the best of both worlds – the flavors of your favorite chicken taco and a classic chili. Packed with diced tomatoes, beans, ground beef, and a homemade taco seasoning blend, this meal is a guaranteed hit for chili lovers and taco enthusiasts alike.

Whether you choose to prepare it in a slow cooker, Dutch oven, or Instant Pot, this versatile recipe will surely become a family favorite. Let’s dive into how to make this mouthwatering Chicken Taco Chili.

Taco Chili Ingredients

• 1 onion, diced

• 1 yellow pepper, diced

• 1 540 ml can of beans (I used kidney beans)

• 650g of ground beef

• 1 can of corn

• 1 can of diced tomatoes (28 oz)

• 1 can of coconut milk (400 ml)

• 4 tbsp of Mexican Chili powder

• 4 tbsp of cumin

• 1/4 tsp of ground coriander

• 1 tbsp of olive oil

• 1/2 cup of grated sharp cheddar cheese

• lime wedges for serving

How To Make Taco Chili

1. In a large pot, add your oil and cook the onions on medium heat for a few minutes (until soft).

2. Add the beef and cook for about 4 minutes, or until brown.

3. Mix in your spices and cook for an additional minute to get the flavours combined.

4. Add in your beans, diced pepper and cook for about 2 minutes. Just enough to soften up the pepper a little.

5. Add in the coconut milk, diced tomatoes and corn. Stir to combine all the ingredients and bring to a boil.

6. Reduce down to a gentle simmer and let cook uncovered for about 20 minutes, stirring every 5 minutes.

7. When ready to serve, top with grated cheese and a lime wedge on the side. Add some fresh lime juice on top before eating.

Tips for the Best Taco Chili Recipe

Here are five tips to help you make the best Taco Chili recipe:

1. Use Quality Ingredients: Start with fresh and high-quality ingredients. Use lean ground beef, fresh vegetables, and premium canned goods like diced tomatoes and beans. The better the ingredients, the more flavorful your chili will be.
2. Homemade Taco Seasoning: Skip store-bought taco seasoning packets and make your own. Homemade taco seasoning allows you to control the flavor and spice level, resulting in a more personalized and flavorful chili.
3. Layer Flavors: Build layers of flavor by sautéing onions, peppers, and garlic before adding the ground beef. This step enhances the depth of taste in your chili. Don’t rush the sautéing process; allow the vegetables to soften and develop flavor.
4. Balancing Spices and Heat: Adjust the amount of chili powder and other spices to your preferred level of spiciness. If you’re concerned about the heat, start with a little and add more gradually, tasting as you go. Remember, you can always add more spice later, but it’s challenging to reduce it once it’s too spicy.
5. Simmer for Flavor: Let your Taco Chili simmer for an extended period to allow the flavors to meld together. Whether you’re using a slow cooker, Dutch oven, or Instant Pot, giving the chili time to simmer will result in a richer and more flavorful dish. The longer it simmers, the better it gets!

By following these tips, you can create a Taco Chili recipe that’s bursting with flavor and sure to be a crowd-pleaser. Don’t forget to top it with your favorite garnishes for that extra touch of deliciousness!

Taco Chili Toppings

Here are some delicious toppings you can consider adding to your Taco Chili to enhance its flavor and texture:

1. Shredded Cheese: A classic choice! Use shredded cheddar, Monterey Jack, or a Mexican cheese blend to add creaminess and richness to your chili.
2. Sour Cream: A dollop of sour cream provides a cool contrast to the spicy and savory flavors of the chili. It also adds a creamy texture.
3. Sliced Jalapeños: For those who enjoy some heat, sliced fresh jalapeños or pickled jalapeño slices are a fantastic choice to kick up the spiciness.
4. Sliced Avocado or Guacamole: Creamy avocado slices or a scoop of fresh guacamole add a buttery and slightly tangy element to your chili.
5. Crushed Tortilla Chips: Crushed tortilla chips are a great way to add some crunch to your chili. They also mimic the texture of taco shells.
6. Fresh Cilantro: Chopped fresh cilantro leaves bring a burst of freshness and a hint of citrusy flavor to your dish.
7. Chopped Green Onions: Sliced green onions or scallions are a mild oniony addition that adds color and a subtle onion flavor.
8. Lime Wedges: Serve lime wedges on the side to allow diners to squeeze fresh lime juice over their chili for a zesty kick.
9. Salsa: A spoonful of your favorite salsa, whether it’s mild or spicy, can add extra tomato and chili flavor along with a bit of heat.
10. Sliced Olives: Black or green sliced olives can provide a briny, savory note to your chili.
11. Cilantro-Lime Crema: Mix chopped cilantro and lime juice into some sour cream for a zesty and herby topping.
12. Diced Tomatoes: Fresh diced tomatoes or cherry tomato halves can add a burst of freshness and juiciness to each bite.

Feel free to mix and match these toppings based on your preferences and the preferences of your guests. It’s a fun way to personalize your Taco Chili and create a unique dining experience!

Taco Chili Storage

Properly storing your Taco Chili is important to maintain its freshness and safety. Here’s how to store it:

1. Refrigeration: If you have leftovers or want to store the chili for a short period (up to 3-4 days), refrigeration is the way to go. Follow these steps:
   • Allow the chili to cool to room temperature before refrigerating.
   • Transfer the chili to an airtight container or a resealable plastic bag. If using a container, make sure it has a tight-fitting lid to prevent air from entering.
   • Label the container or bag with the date to keep track of its freshness.
   • Store in the refrigerator at or below 40°F (4°C).
2. Freezing: If you have a large batch of chili or want to store it for an extended period (up to 3 months), freezing is the best option. Here’s how to freeze taco chili:
   • Allow the chili to cool completely.
   • Divide it into smaller portions suitable for your needs. This makes it easier to thaw and reheat only what you need.
   • Place each portion in an airtight freezer-safe container or a heavy-duty freezer bag.
   • Remove as much air as possible from the container or bag to prevent freezer burn.
   • Seal the containers or bags and label them with the date and portion size.
   • Store in the freezer at 0°F (-18°C) or lower.
3. Thawing and Reheating: When you’re ready to enjoy your stored taco chili, follow these steps:
   • If frozen, transfer the chili from the freezer to the refrigerator and let it thaw overnight.
   • Reheat the chili in a saucepan on the stove over medium heat, stirring occasionally until it’s thoroughly heated.
   • Alternatively, you can reheat individual portions in the microwave, stirring at intervals to ensure even heating. Be sure to use microwave-safe containers.
   • Once heated to your liking, serve the chili with your favorite toppings.

Always use safe food handling practices when storing, thawing, and reheating leftovers to prevent foodborne illnesses. Leftover chili should be consumed within the recommended storage times to ensure its quality and safety.