Description
Easy Tex-Mex chili using store-bought taco seasoning eliminates spice-measuring guesswork. This ground beef chili is ready in about 30 minutes for quick weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (1 ounce)
- 1 packet chili seasoning (1 ounce)
- 1 can (28 ounces) diced tomatoes with juices
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 cup beef broth
- 1 cup frozen corn kernels
- For Serving: Shredded cheddar cheese, Sour cream, Sliced green onions, Tortilla chips, Sliced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add ground beef and diced onion to the pot. Break the meat apart with a wooden spoon and cook for 7 to 8 minutes until beef is browned and onion is softened.
- Drain excess grease from the pot if needed, leaving about 1 tablespoon for flavor.
- Add minced garlic and stir for 30 seconds until fragrant.
- Sprinkle both taco seasoning and chili seasoning packets over the beef mixture. Stir for 1 to 2 minutes until no dry seasoning is visible and spices are well incorporated.
- Pour in diced tomatoes with their juices, tomato sauce, drained black beans, drained kidney beans, diced green chiles, beef broth, and frozen corn. Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat. Reduce heat to medium-low and maintain a gentle simmer.
- Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens and flavors meld together.
- Taste and adjust seasoning with additional salt or hot sauce if desired.
- Serve hot in bowls topped with shredded cheese, sour cream, sliced green onions, sliced avocado, and tortilla chips on the side. Make sure ground beef reaches an internal temperature of 160°F for food safety.
Notes
- Brown the beef in batches if your pot is crowded to promote proper browning over steaming.
- Use lean ground beef to reduce excess grease requiring draining.
- One taco seasoning packet equals about 2 tablespoons of homemade seasoning if you substitute.
- Add seasonings to the hot beef and cook briefly to toast the spices and deepen their flavor.
- Allow the chili to rest for 10 minutes off the heat before serving to let flavors settle and the sauce thicken slightly.
- Store cooled chili in an airtight container in the refrigerator for up to 5 days. Freeze portion-sized servings for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Tex-Mex