Taco Chili Recipe

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Taco Chili

Diane Schmidt


This is amazingly delicious! My family likes to put it on french fries for chile fries too.

pinch tips: How to Use a Meat Thermometer



20 Min


6 Hr


Stove Top


2 lb
beef chuck roast, cut into chunks
1 can(s)
beef broth
1 pkg
taco seasoning mix
1 small
onion chopped
jalapenos, chopped fine
1 can(s)
diced tomatoes
1 can(s)
black beans, drained
1 can(s)
pinto beans, undrained
1 can(s)
tomato soup
1 can(s)
corn (optional)
salt and pepper to taste
1 c

Directions Step-By-Step

Put cubed roast in crockpot with the can of beef broth, 1 cup coffee and the taco seasoning. Cook on low for about 5 hours. You could also put it in a roasting pan, covered, and bake at 275* for the same amount of time.
When meat is done and tender, transfer meat and juices into a stock pot. Add the onion, jalapeno, tomatoes, black beans, pinto beans, and corn. If you need more liquid add the tomato soup. Salt and pepper to taste. Let simmer until beans are tender. If you like it thicker, you could thicken with a bit of cornstarch.
serve with cornbread. My family tops it with sour cream and cheese and they like to crunch up frito's corn chips on top too.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Hashtags: #easy, #beans, #dinner, #taco