Taco chili is, I believe, the third chili recipe I have added to the site. Â 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. Â 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. Â I decided to try an experiment and see if I could make a Mexican themed chili. Â Taco chili was born.
I really didn’t do much different than my standard red chili. Â I used only black beans and substituted half of the tomato sauce with enchilada sauce. Â When serving, I topped with sour cream and crushed tortilla chips to give it that Mexican food finish. Â Both of those work great with traditional chili too.
This recipe turned out really good. Â As with most chili recipes, this can be stored in the refrigerator or freezer and reheated. Â 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. Â 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