Taco Chili is loaded with beef and vegetables, has distinct beer flavor, and of course, taco seasoning! Skip the taco shells and just pour this into a bowl for a delicious twist for “Taco Tuesday”. For a more traditional Midwestern chili, be sure to try my Grandma’s Homemade Chili.
Taco Tuesdays are not just for traditional tacos anymore! Once you make and try Taco Chili, you will want to eat it more often than just on Tuesdays! Plus, as an added bonus (in my opinion), this recipe adds beer to the chili, so why not pop a top for your enjoyment as the chili is cooking?!? In about 45 minutes, you will have a warm and flavorful soup on the table! The best part, besides the flavor, is that no one will know how easy it is to make! You can even sprinkle a bit of homemade Queso Fresco on top, if you wanted to!
Taco Chili Ingredients
Beef: I used ground beef in this recipe. You could certainly substitute ground chicken or ground turkey if you prefer a leaner meat.
Taco Seasoning: You can use store-bought taco seasoning for this recipe, or you can make your own!
Beer: I prefer a light beer in this chili. You could definitely substitute with chicken broth, beef broth, or even a cup of freshly brewed coffee if you want.
Why use Beer in Chili?
Mixing beer with the other chili ingredients does add some flavor that you don’t usually get in other chili recipes. I used a light beer in my Taco Chili, but play around with the beers you like! For instance, an IPA will give your chili a more distinct beer flavor since IPA’s have a hoppier, stronger flavor in general. A lager, on the other hand, will be much milder, but still bring out the other flavors that have been simmering. I recommend simmering the Taco Chili for 30-45 minutes. The longer you let it simmer, the more the alcohol wears off, but the less flavor you get from the beer.
- 1 pound ground beef
- 1 yellow onion, diced
- 3 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 cans (28 ounces each) diced tomatoes
- 2 cans (15.25 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 12 ounces beer
- In a large skillet over medium-high heat, add ground beef and diced onion. Cook stirring occasionally until the meat is no longer pink, about 8-10 minutes.
- Add taco seasoning, chili powder, and tomato paste and stir to combine.
- Add diced tomatoes, beans, and corn.
- Pour beer over the top of the mixture and stir to combine.
- Reduce heat to low and cover. Allow taco chili to simmer for 30-45 minutes before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.