Taco Chili

Taco Chili

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Diane Schmidt


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


★★★★★ 1 vote

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
  • 1
    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

How to Make Taco Chili


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Taco Chili

Main Ingredient: Beef
Regional Style: American

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