Taco Chili

There is literally nothing more November than a pot of simmering chili and the sounds of crowds, whistles, and that NFL song that always plays resonating through the house. (If I was good at making this website I could cue that intro song to play right now and it would be super cool, but I’m not.) I’m also not that great at consistently writing in this blog, but I’m trying! Baby is sleeping, husband is yelling at the Chiefs (and the universal remote that keeps getting the best of him) and I just made this delicious and incredibly easy taco chili. And for any DadPod fans out there… this is the perfect recipe for a novice cook or a great meal to throw together when you have your turd friends over to watch football.

I am really obsessed with spice mixes right now, especially the ones that I can just throw on a pound of ground beef and voila we have a meal. If you live in KC… go get this locally made Silva’s taco spice. Yes, Hy-vee will deliver all your groceries including all the ingredients you need to make this chili. If you’re busy or you have a tiny human and you’re not getting your groceries delivered by Hy-vee, you’ve made a grave mistake. My other favorite taco spice blend can be found in Brookside at Savory Spice Shop. This store is just fantastic. It’s a great place to go for holiday gifts and to find tons of spices, blends, mixes and plenty of things you just don’t really need. You can also go to Costco and get Spice Island’s Taco seasoning in bulk. This is very economical if you want to make tons of chili this winter and want an easy way to take 1 pound of ground beef from the freezer to a meal in a maximum of 20 minutes.

Recipes that contain “1 can of so and so” do tend to make me nervous. Sometimes it feels cheap or like you’re cheating. But when it comes to this quick and easy taco chili, don’t worry about the 5 canned goods that go into making it. It’s delicious and comes together in no time. I would make sure to get two of everything if you’re on your way to the store to get the ingredients for this chili. Because you will definitely be making it again. And it is the perfect recipe when you don’t know what to make for dinner or you have unexpected guests. Or if you’ve planned something else for dinner this winter and it comes out like the turkey in the movie Christmas Vacation. Taco Chili to the rescue!!

Serve this chili with hard cider, of course. With spicy foods it is always great to have something a touch sweeter. You could definitely go for a riesling but wine and chili just sounds weird. Go to the store and get Angry Orchard easy apple. This cider is less sweet than their usual and it goes so well with the cool air of fall and a big bowl of chili.

Taco Chili

1 tbsp extra Virgin Olive oil
1 small yellow onion, chopped finely
1 yellow bell pepper, chopped (or 6 mini sweet peppers of various colors)
2 cloves garlic, minced
3 tbsp taco seasoning, divided
2 tsp chili powder (more or less depending on your preference)
1 lb ground beef
8 ounces tomato sauce
1 can diced tomatoes with green chilis
1 can chili beans
1 can great northern beans
1 can black beans
Mexican blend or colby jack cheese, Sour Cream, Corn or Tortilla chips for serving

In a large pot or dutch oven, heat the olive oil over medium high heat. Sauté the onions and bell peppers for about 7 minutes or until they are translucent. In the last minute of cooking, add the minced garlic and cook just for a minute or until it is fragrant.

Add in the ground beef and break it up with a wooden spoon. Once it is all broken up and simmering, add 1 tbsp taco seasoning. Cook ground beef for about 10 minutes or until it is fully browned. Mix in the rest of the taco seasoning and chili powder.

Stir in the tomato sauce, diced tomatoes, and all the beans. Add 1/2 cup water. Simmer for 15 minutes until the chili is slightly thickened. Taste for seasoning, add salt and pepper as desired.

This is a Bubbly Kitchen original recipe.

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