Taco chili is, I believe, the third chili recipe I have added to the site. I’m not sure if chili is as popular in the rest of the country as it is here in the north, but there are endless chili variants here. There is nothing like a bowl of hot chili on a cold day in South Dakota.
It has recently been really cold here and I had already made both white chili and red chili. I decided to try an experiment and see if I could make a Mexican themed chili. Taco chili was born.
I really didn’t do much different than my standard red chili. I used only black beans and substituted half of the tomato sauce with enchilada sauce. When serving, I topped with sour cream and crushed tortilla chips to give it that Mexican food finish. Both of those work great with traditional chili too.
This recipe turned out really good. As with most chili recipes, this can be stored in the refrigerator or freezer and reheated. I actually just put the leftovers in the fridge for a couple days and brought the leftovers to a Super Bowl party in a crockpot. I cooked it in my dutch oven but it would work great in the crockpot as well.
Taco Chili
Equipment
- Large cast iron skillet
- Crockpot
Ingredients
- 1 pounds ground beef
- 3 cans black beans
- 1 bell peppers
- 1 onions
- 1 tablespoons chili seasoning
- 1/4 cups picante
- 1 cans green chiles
- 1 cans tomato sauce
- 1 cans rotel
- 1 cans red enchilada sauce
- 1/4 cups sour cream
- 1/2 cups shredded cheese
- 1/2 cups tortilla chips crushed
Instructions
- Drain and rinse beans in a strainer
- Chop peppers and onions
- Brown ground beef
- Season with chili seasoning
- Add picante and green chiles
- Add peppers and onions
- Add tomato sauce
- Add Beans
- Add rotel
- Add enchilada sauce
- Cook until hot
- Top with sour cream and crushed tortilla chips