Taco Chili Recipe

Happy Thursday, friends! One of my favorite things about fall and the holidays is the food. Who’s with me?! I love to cook, but I love to eat even more! Haha! One thing I look forward to eating during the colder months are soups! I could eat soup all year long, but it just makes more sense in the fall and winter. Chicken noodle, tomato basil, vegetable, and one of my fave comfort soups: CHILI! This is a recipe I make multiple times during this time of year,and everyone I have made it for absolutely loves it so I thought, why not share it with you guys!  

Fun fact… I love to cook. My mom always would make the most amazing meals for us growing up, and I loved helping her in the kitchen. I’ve been cooking small things over the past couple of years, but I feel like I’ve really been trying to learn more and more recently. I want to provide my future family with just as delicious food as my mom did for us. Want to hear something funny? When I was younger I used to tell my mom that I wanted to open a restaurant with her. Little Katelyn dreamt big, y’all! 

So, friends, I thought it might be a fun change-up from my normal posts to share some of my favorite recipes with y’all! Join me for “Katelyn in the Kitchen!” First up? My favorite, easy, go-to chili recipe. Ryan and I love this chili and it’s a staple in our house for when it’s cold outside. Read on for the details!

Taco Chili Recipe

Ingredients:

  • 1 lb. of ground meat
  • 1 can of Rotel tomatoes
  • 1 can of stewed tomatoes
  • 1/2 can of corn
  • 1 can of Ranch style beans
  • 1 pack of taco seasoning
  • 1 pack of dry Hidden Valley Ranch salad dressing
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2-3 TBSP of olive oil

Instructions:

  • Drizzle olive oil in pot on medium/medium-high heat
  • Add onion and garlic and saute for 2 minutes
  • Add ground meat and brown
  • Drain grease
  • Combine all cans (tomatoes, beans, and corn) to the pot. *Drain corn before pouring
  • Stir together and bring mixture to a boil
  • Simmer on low for 30 minutes, stirring occasionally
  • Let cool for 10 minutes to thicken
  • Top with your favorite toppings! I like sour cream and shredded cheese (cheddar or Mexican blend are best!)
  • Bonus: Enjoy with Frito Scoops

This recipe serves 4-6 people, but if you want more leftovers or are hosting a gathering, you can easily double it to serve 8-10. Also, this chili makes for great leftovers. Tastes even better the next day or two. You can even freeze leftovers and save for a later date!

This isn’t the healthiest chili, but I will say that it isn’t that bad for you. There are way more fattening chili recipes out there, LOL! BUT if you love this recipe and want to make it a little healthier, then you can do some easy ingredient swaps. Instead of ground beef, you could use ground chicken, turkey or even bison; if you want the creaminess from the sour cream but not all of the calories, you can use plain Greek yogurt. Things like that!

Well that’s all, folks! I hope you make this chili and enjoy every warm, savory bite during this cold weather. If you try out this recipe, I would love to hear how you like it! And if you decide to share it on your Instagram or Instastories tag me (@KatelynEhrhardt) so I can see! 


Sending a big thank you to my friend-tor (friend/mentor) Emily Hester for introducing this chili to me back in my sorority days, and for sharing the recipe with me once I graduated. I’ve made a few slight changes to the recipe, but EBH, you’re the real MVP! Every time I make this, I think of you!

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