The perfect chili fusion with a Mexican flair! This Taco Chili has received rave reviews from my friends and family.
Chili was one of our dinner staples growing up. My used to make a big batch of chili every few weeks. Her recipe was more of a traditional chili recipe. It had ground beef, tomatoes, kidney beans, onions, green peppers and chili powder. I like to add twists to my recipes so I created this mouthwatering Taco Chili. The feedback I’ve received so far about it has been favourable.
- 1 lb lean ground beef
- 1 sweet onion chopped
- 2 cans diced tomatoes 28oz cans
- 1 can black beans 15oz/540ml can, rinsed and drained
- 1 can corn 8.75oz/341ml can, drained
- 1 bottle taco sauce 8oz/243ml bottle
- 1 can green chilies 4oz/127 ml can
- 2 tbsp taco seasoning 1 packet
- 1 tbsp chili powder
Garnishes
- Shredded cheese
- Green onions
- Nacho chips or corn chips
- Sour cream
Instructions
- In a large pot, add lean ground beef and onions over medium high heat. Cook until beef is cooked and onions are softened.
- Stir in black beans, corn, diced tomatoes, taco seasoning, green chilies, taco sauce and chili powder. Bring to a boil. Reduce to heat medium low and simmer, uncovered, for 30 minutes.
- Ladle into bowls and top with garnishes, if desired.
