taco chili recipe
The Best taco chili recipe
What I especially love is how easy it is to make it a little healthier without sacrificing flavor. The beans add fiber, the spices bring depth, and the lean protein keeps it balanced. It’s a great way to use up whatever veggies you’ve got on hand—bell peppers, onions, corn, or even zucchini work just fine. Plus, it’s a great way to get everyone eating their greens if they’re picky eaters, since the flavors are bold enough to stand up to veggies. And honestly, the best part? It’s one pot, so cleanup is a breeze. That’s why it’s always a go-to for me—something quick, nourishing, and always a crowd-pleaser.
Easy Taco Chili with Homemade Tortillas
A hearty, flavorful chili served with crispy homemade tortillas, perfect for a cozy weeknight meal. The smoky, spiced sauce balances tender beef and bright tomatoes.
🥘Ingredients
- 1 lb ground beef
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (6 oz) can tomato paste
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
👨🍳Directions
-
1
In a skillet over medium heat, brown the ground beef with diced onion and minced garlic until fully cooked. Drain excess fat if needed. -
2
In a large pot, combine the cooked beef mixture with crushed tomatoes, kidney beans, black beans, tomato paste, cumin, chili powder, smoked paprika, beef broth, salt, and pepper. Stir well. -
3
Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors meld. -
4
While the chili simmers, mix flour, salt, yeast, warm water, and olive oil in a bowl to form a dough. Knead lightly for 2 minutes, then let rise in a warm place for 15 minutes. -
5
Roll the risen dough into thin tortillas and heat in a dry skillet over medium heat for 1–2 minutes per side until lightly golden.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a pinch of cayenne or a dash of Worcestershire sauce to the chili.
- Serve tortillas warm with sour cream, shredded cheese, and fresh cilantro on top.
Watch Video Of How Easy Taco Chili with Homemade Tortillas Works
❓ Frequently Asked Questions About Taco Chili with Tortillas
Can I substitute any of the ground beef for turkey or chicken?
Yes, you can replace ground beef with ground turkey or chicken in equal amounts. Both work well in this dish, though turkey may be slightly leaner, so you might want to add a bit more liquid (like broth or water) to help it stay moist during cooking.
How do I adjust the spice level if I prefer milder heat?
To reduce the heat, remove half of the chili powder and replace it with a mild blend like cumin or smoked paprika. You can also add more cooked tomatoes or a splash of milk at the end to balance the flavor without altering the spice.
What if I don’t have canned tomatoes or tomato paste?
You can use fresh tomatoes instead—simmer about 1½ cups diced tomatoes with 1 tablespoon tomato paste (or 2 tablespoons tomato sauce) for 10 minutes to release their juices before adding them to the chili. This helps thicken the sauce naturally.
Can I make this recipe ahead of time?
Absolutely. The chili tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove, stirring in a splash of broth if needed to restore moisture.
What’s the best way to serve this taco chili with tacos?
For the best texture, use warm tortillas—either soft flour or corn. Top with fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream. For extra crunch, sprinkle with crushed tortilla chips or chopped green onions.
