Taco Chili

Ingredients

• 15 ml (1 tbsp)neutral oil
• 454 g (1 lb)lean ground beef
• 1 mediumonion, diced
• 1green bell pepper, seeded and diced
• 4 clovesgarlic, minced
• 1 packet (or 2 tbsp)taco seasoning
• 1 packet (or 2 tbsp)ranch seasoning
• 425 g (15 oz)pinto beans, rinsed and drained (optional)
• 454 g (16 oz)refried beans
• 113 g (4 oz)chopped green chillies
• 411 g (14.5 oz)fire-roasted tomatoes
• 425 g (15 oz)crushed tomatoes or tomato sauce
• 240 ml (1 cup)water
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Brown the beef

   Heat the oil in a large, heavy-based pot over medium-high heat. Add the beef and cook, breaking it up as it browns, until no longer pink. Season with salt and pepper, then drain off excess fat if needed.

2. 2

   Soften the vegetables

   Stir in the onion, bell pepper and garlic. Cook for 2–3 minutes, stirring, until fragrant and beginning to soften, then mix in both seasonings.

3. 3

   Add the tomatoes

   Add the rinsed, drained pinto beans, green chillies with their juice, both types of tomatoes and 240 ml water. Stir to combine and bring to the boil over medium-high heat.

4. 4

   Simmer the chilli

   Lower the heat and simmer partially covered, with an occasional bubble breaking the surface, for 1–2 hours. Stir occasionally, until the chilli has thickened to your liking.

5. 5

   Finish and season

   Stir in the refried beans. Taste and adjust the salt and freshly ground pepper before serving.

What is taco chilli?

Taco chilli is an American-style one-pot dish that combines taco seasoning with the beans and slow-simmered tomato base associated with chilli. Its name also hints at the soupy, tomato-forward quality of tortilla soup, without requiring a separate broth.

This version layers seasoned beef, two kinds of beans, green chillies and tomatoes. Refried beans stirred in at the end give the finished pot extra body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 29g protein, 32g carbs, 9g fat.

The beef and beans supply most of the protein, while the beans and tomatoes contribute carbohydrates. The oil and beef account for much of the fat; serve a bowl with salad or vegetables for a more balanced plate.

Why use two kinds of beans?

Pinto beans: These stay distinct in the chilli and add a tender, substantial bite. They are marked optional, so you can leave them out if you prefer a smoother, meatier bowl.

Refried beans: Stirring these in after the long simmer thickens the mixture and helps it feel cohesive. Adding them at the end keeps them from disappearing into the pot during the extended cooking.

Build flavour in stages

Beef first: Brown the mince before adding the vegetables, breaking it into small pieces as it cooks. Draining excess fat is optional and depends on how much has collected in the pot.

Seasonings next: The taco and ranch seasonings go in after the onion, pepper and garlic have softened slightly. Stir well so they coat the ingredients before adding the liquid and tomatoes.

Let the simmer do its work

Once the pot reaches a boil, reduce the heat until it simmers gently, with only an occasional bubble. Keep it partially covered and stir from time to time so the bottom does not catch.

The recipe gives a range of 1–2 hours; the chilli is ready when it has thickened to your preference. Keep the heat low rather than letting it boil vigorously.

Adjust the texture

For a thicker result, let the chilli continue simmering with the lid partly off, stirring occasionally. For a looser bowl, add a little water and stir it through.

The crushed tomatoes or tomato sauce form the smooth base, while the fire-roasted tomatoes add texture. Refried beans provide the final thickening once stirred in.

Serving ideas

Serve it hot in bowls, on its own or alongside rice, cornbread or tortilla chips. These make the meal more substantial and offer something to scoop up the thick chilli.

A crisp green salad or simple sliced vegetables can bring freshness alongside the rich, warmly seasoned pot.

Recipe notes & tips

• Use a heavy-based pot to help the chilli cook evenly over its long simmer.
• Break the beef into small pieces as it browns for an even texture.
• Drain the pinto beans thoroughly so their canning liquid does not dilute the chilli.
• Keep the green chilli juice when adding the chillies, as directed.
• Stir more often as the chilli thickens to help prevent it catching on the bottom.
• Taste for salt and pepper after the refried beans have been stirred in.

Variations

• Leave out the pinto beans: The recipe works without them for a smoother, less bean-heavy chilli.
• Use tomato sauce: Swap it for the crushed tomatoes as allowed in the ingredient list.
• Choose homemade seasonings: Use 2 tbsp each of homemade taco and ranch seasoning instead of the packets.
• Adjust the consistency: Stir in a little water if you prefer a looser chilli.
• Serve with toppings: Offer tortilla chips or sliced vegetables at the table for serving alongside.

Common mistakes to avoid

• Skipping the browning: Cook the beef until it is no longer pink before adding the vegetables.
• Boiling too vigorously: Lower the heat after bringing the pot to the boil so it simmers gently.
• Leaving it unstirred: Stir occasionally during the long simmer, especially as the chilli thickens.
• Adding refried beans too early: Stir them in at the end, as the method directs.
• Over-seasoning before tasting: Check the seasoning after the beans and tomatoes have cooked together, then adjust.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the chilli has thickened in the fridge.

Frequently asked questions