Taco Chili

Taco Chili

It’s been hard getting back into the groove of blogging after vacation.  John and Arabella have been sick, so I’ve been on nurse duty too.  The weather is starting to cool off, and it’s getting me excited for heartier and earthier dishes.  We had good friends coming for dinner tonight, so I wanted to spend a minimal time cooking and more time hanging out.  I was thinking about tacos because I had some ground beef in the freezer, but I thought chili would be easier.  You could also make it vegetarian by doubling the beans and corn to replace the meat.  It’s very hearty!


Start by dicing 2-3 cloves of garlic, 1 onion, and 1/2 red pepper.


Cook 1 pound of ground beef on medium heat.  Drain the grease.


Saute the pepper and onion in 2 tablespoons of vegetable oil until soft.


Add the garlic and sauté for another minute or two.


Add the ground beef and stir.


Stir in 1 can of black beans.  I used some I made in the crock pot and froze.


Add 1 cup of frozen corn.


I used 1 can of this cooking sauce.  You could use any 18 oz can of tomato sauce.


Stir in a 28 oz can of crushed or diced tomatoes.


Add 1 Tbsp of cumin, 2 tsp chili powder, 3/4 tsp oregano, 1/2 tsp cayenne pepper and 1 1/2 tsp smoked paprika.


Add salt to your taste preference.


Cover and simmer on low for an hour or two and stir occasionally.  Your house will start to smell amazing!


Top with shredded cheese and sour cream.


Taco Chili
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 onion, diced
  • ½ red pepper, diced
  • 2-3 garlic cloves, diced
  • 1 lb ground beef
  • 1 can black beans
  • 1 cup frozen corn
  • 1 18 oz can tomato sauce
  • 1 28 oz can crushed or diced tomatoes
  • 1 Tbs cumin
  • 2 tsp chili powder
  • ¾ tsp oregano
  • ½ tsp cayenne
  • 1½ tsp smoked paprika
  1. Saute the red pepper and onion in vegetable oil until softened. Add garlic for 1-2 minutes more.
  2. Stir in ground beef, black beans and corn.
  3. Add the sauce, tomatoes and spices and stir.
  4. Cover and simmer on low for 1-2 hours, stirring occasionally.
  5. Garnish with shredded cheese and sour cream.
  6. Serve with tortilla chips and avocado.



This would be great for a football game night!


Leave a Reply