Taco Chili- sounds too good to be true, right!? Actually, it makes a ton of sense and I don’t know why regular chili is even a thing anymore because once you taste it like this… you might totally forgo ever making it another way.
The idea of this is really simple in the sense that it really takes the substance of chili and adapting it to the taste of a taco.
A lot of recipes that I have seen just make little additions and call it “taco chili,” but I really think it’s important to totally transform the dish into something different.
Basically, I swapped out the normal stuff for a little Mexicana twist. Instead of tomatoes, we do chili’s and instead of red pepper I use corn (as in corn tortilla-duh). Black beans are really crucial too because they compliment the rest of the flavors really well. If you go with kidney beans, it’s going to be a little funky.
For starters, cook your meat and fresh veggies together.
I’ve tried slow cooking this, but there’s something about slow cooked ground beef that just isn’t for me.
Once your meat is just about cooked and the veggies are soft, add in the taco seasoning.
You want to make sure that you add it early enough so that it can really cook into the meat. There should be enough moisture in there to keep it from sticking, but if you’ve got super lean meat-go ahead and splash in some liquid early.
When the meat is cooked, its time to get the show on the road. I add the rest of the ingredients quickly, but one at a time (in order-tomato paste, chilies, beans, corn) so that each piece can get it’s fair share of the goods.
After it’s all combined, we add our shining star.
BEER! If you make chili without using beer, are you even American? I actually don’t know what other people use or how it tastes, but this is what I go with and it works out awesome. I use whatever beer I’ve got on hand at the time, and it rarely changes the flavor. If you don’t do the whole alcohol thing, some beef stock should suffice.
I only use one bottle because I like really thick chili. You can add more if you’d like.
Now, we let it sit.
I recommend leaving it on low for about 2 hours. This gives everything time to really marinade together.
Always top with cheese and a side of tortillas for a real fiesta in your mouth.
1lb ground beef
1 green pepper
2 cloves garlic
2 tbsp taco seasoning
2 tbsp tomato paste
1 small can diced chilies
1 can black beans
1 cup frozen corn
1 bottle of beer
salt and pepper to taste
In a large dutch oven, brown meat together with pepper, onion, and garlic.
When almost cooked through, add your taco seasoning and mix well.
Once meat is cooked and onions are translucent, turn heat to low and add in tomato paste and mix.
In order, add chillies, beans, corn, and beer.
Mix well and let simmer on low for 1-2 hours.