Sandra This Paula Deen Taco Chili Recipe is a hearty and easy recipe, which is made with lean ground beef and black beans. It’s the perfect weeknight dinner, ready in about 50 minutes.
Paula Deen Taco Chili Recipe Ingredients
- 1 lb lean ground beef
- 1 sweet onion, chopped
- 2 cans diced tomatoes (28oz cans)
- 1 can black beans (15oz/540ml can), rinsed and drained
- 1 can corn (8.75oz/341ml can), drained
- 1 bottle taco sauce (8oz/243ml bottle)
- 1 can green chilies (4oz/127 ml can)
- 2 tbsp taco seasoning (1 packet)
- 1 tbsp chili powder
Garnishes:
- Shredded cheese
- Green onions
- Nacho chips or corn chips
- Sour cream
How To Make Paula Deen Taco Chili
- Brown the beef and onions: In a large pot or Dutch oven, cook the lean ground beef and chopped onions over medium-high heat until the beef is cooked through and the onions have softened.
- Combine and simmer: Stir in the black beans, corn, diced tomatoes, taco seasoning, green chilies, taco sauce, and chili powder. Bring the mixture to a boil.
- Finish and serve: Reduce the heat to medium-low and let the chili simmer, uncovered, for 30 minutes to allow the flavors to meld. Ladle into bowls and top with your favorite garnishes.
Recipe Tips
- How can I make the chili thicker? If you prefer a thicker chili, you can let it simmer for an additional 10-15 minutes with the lid off to allow more of the liquid to evaporate.
- Can I make this in a slow cooker? Yes. Brown the beef and onions in a skillet as directed, then transfer them to a slow cooker. Add all the remaining ingredients, stir, and cook on low for 4-6 hours or on high for 2-3 hours.
- How can I adjust the spice level? This chili is relatively mild. For more heat, you can choose a “hot” variety of taco sauce or canned green chiles, or add a pinch of cayenne pepper along with the other seasonings.
- Can I use a different kind of bean? Absolutely. If you don’t have black beans, kidney beans or pinto beans would be a great substitute in this recipe.
What To Serve With Taco Chili
This chili is a meal in itself, but it’s even better with a variety of fun toppings and simple sides:
- The classic toppings: shredded cheese, sour cream, and crushed tortilla chips.
- A side of warm, buttery cornbread.
- A simple green salad with a creamy ranch or avocado dressing.
- A scoop of fluffy white rice at the bottom of the bowl.
How To Store Taco Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen, and it’s often even better the next day. Freeze: Taco chili freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Taco Chili Nutrition Facts
- Serving: 1 bowl
- Calories: 240kcal
- Carbohydrates: 17g
- Protein: 20g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 323mg
- Fiber: 4g
- Sugar: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
FAQs
Yes, lean ground turkey is an excellent substitute for ground beef in this recipe. The cooking method and time will remain the same.
As written, this chili is mild and family-friendly. The canned green chiles provide a gentle warmth rather than intense heat. You can easily control the spice level by choosing a mild or medium taco sauce.
Yes, chili is a perfect make-ahead meal. The flavors will continue to meld and improve as it sits in the refrigerator. Simply reheat it on the stovetop when you’re ready to serve.
Try More Recipes:
Paula Deen Taco Chili Recipe
Description
A hearty and flavorful weeknight chili loaded with ground beef, beans, corn, and classic taco seasonings.
Ingredients
Instructions
- In a large pot, brown the ground beef and chopped onion until cooked through.
- Stir in the diced tomatoes, black beans, corn, taco sauce, green chilies, taco seasoning, and chili powder.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer, uncovered, for 30 minutes, stirring occasionally.
- Serve hot with your favorite taco-style garnishes.
Notes
- For a thicker chili, simmer for an additional 10-15 minutes to allow it to reduce further.
- This recipe works great in a slow cooker; cook on low for 4-6 hours after browning the meat.
- The chili tastes even better the next day, making it a perfect make-ahead meal.
- Adjust the heat level by using a spicy taco sauce or adding a pinch of cayenne pepper.
