Tacos are one of Lincoln’s very favorite foods right now so we have them at least once a week. If you ask him what he wants for dinner, 100% of the time he’ll tell you tacos. Ben gets a little sick of having the same thing every week so I thought I’d switch things up with Taco Chili! I know, living on the edge. BUT, the second thing Lincoln will tell you he wants for dinner after tacos is soup or chili so this meal is a win, win, win at my house.
Browned ground beef is simmered with pantry staples including my homemade taco seasoning (or a taco seasoning packet,) diced tomatoes and chilis, tomato sauce, chicken broth, pinto beans, and black olives. Yes, black olives!! I know a lot of Taco Soup or Chili recipes call for cans of black beans and corn – which is tooootally fine – but I wanted this chili to contain the ingredients that I actually eat in or with my tacos. And that includes refried beans if I’m at a restaurant (aka pinto beans,) and black olives always and forever, Amen. That is to say, I love me some black olives.
Each bite of Taco Chili truly tastes like taking a big bite of a taco, but since it’s thick and hearty it’s perfect for this time of year when you need a dish that will warm you up on chilly (ha!) nights. I added my favorite taco toppings to each bowl, aka sliced green onions and sharp cheddar cheese, plus a crush of tortilla chips to mimic the crunch of a taco shell, but do you and make this Taco Chili your own with your favorite toppings.
Crock Pot Instructions:
Lastly, Taco Chili is crock pot friendly – whee! So, you can simmer the chili on the stovetop for 30 minutes, or add all the ingredients to your crock pot and slow cook anywhere from 4-6 hours. Tastes delicious either way, and like most chilis, leftovers just get better and better so you can enjoy this dish all week long for lunch.
How to Make this Recipe:
If you’re going the crock pot route, brown 1lb ground beef with 1 chopped onion then add it to a 6 quart crock pot with 2 cups gluten-free chicken broth, 15oz can drained and rinsed pinto beans, 15oz can tomato sauce, 10oz can diced tomatoes and green chilis (Rotel is not verified GF so I used Hatch brand,) 3.8oz can sliced black olives, and 2 – 2-1/2 Tablespoons homemade taco seasoning OR or a taco seasoning packet, then cook on low for 4-6 hours. If you’re going the stovetop route, brown the beef and onions then add the remaining ingredients and simmer for 30 minutes with the lid on, stirring occasionally.
Both methods are super simple – just depends on when you want to eat!
Last step is to scoop the chili into bowls then top with your favorite taco fixins’. Like I said, I love lots of sharp shredded cheddar cheese and green onions, plus crushed tortilla chips for crunch. Couldn’t be more delicious, especially this time of year! Enjoy!
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Taco Chili is a fun way to change up taco night! Hot and hearty, this gluten-free chili recipe will be a favorite all year long. Make on the stovetop or in the crock pot!
- 1lb ground beef
- 1 onion, chopped fine
- 2 cups gluten-free chicken broth
- 15oz can pinto beans, drained and rinsed (I used Bush’s brand)
- 15oz can tomato sauce (I used Dei Fratelli brand)
- 10oz can diced tomatoes and green chilis (I used Hatch brand)
- 3.8oz can sliced black olives, drained
- 2 - 2-1/2 Tablespoons homemade taco seasoning (see note) OR or a taco seasoning packet
- Toppings: shredded cheese, green onions, fresh cilantro, tortilla chips, cooked rice
- For the stovetop: Heat a large soup pot or Dutch oven over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Add remaining ingredients, except toppings, then turn heat up to high to bring to a boil. Place a lid on top then turn the heat down to medium-low and simmer for 30 minutes, stirring occasionally. Taste then add more taco seasoning if desired, and then serve with toppings.
- For the crock pot: Heat a large skillet over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Drain if necessary then add meat to a 6 quart crock pot with the remaining ingredients, except toppings, and stir to combine. Cook on low for 6 hours then serve with toppings.
- Click here for my bulk homemade taco seasoning recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.