Cheesy Taco Chili
Warm up your taste buds with this flavor-packed Cheesy Taco Chili, a hearty fusion of classic chili comfort and bold taco flair! This one-pot wonder combines tender ground beef, a medley of beans, sweet corn, and robust spices like smoked paprika and cumin, all simmered in a rich tomato and beef broth base. What makes it truly irresistible is the velvety addition of melted cheddar cheese, giving each spoonful a creamy, cheesy finish. Ready in just 50 minutes, it's perfect for busy weeknights or game-day gatherings. Top it with sour cream, green onions, and a side of tortilla chips or cornbread for an unforgettable meal that'll have everyone coming back for seconds. Packed with protein, beans, and big taco flavor, this cheesy chili is a family favorite in the making!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 2 tablespoons taco seasoning
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup chopped green onions (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain any excess fat if necessary.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the taco seasoning, chili powder, cumin, smoked paprika, salt, and pepper over the beef mixture. Stir to coat evenly.
Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a simmer.
Add the black beans, kidney beans, and corn to the pot. Stir well and reduce the heat to medium-low.
Cover and simmer the chili for 20 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings if needed.
Stir in 1 1/2 cups of shredded cheese until melted and incorporated into the chili.
Ladle the chili into serving bowls and top with the remaining 1/2 cup of shredded cheese.
Garnish with a dollop of sour cream and chopped green onions, if desired.
Serve hot with tortilla chips, cornbread, or a side of your choice and enjoy!
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 8906 mg | 387% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 39.2 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2264 mg | 174% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 6070 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
