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can I use taco seasoning for chili
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5 from 1 vote

Can I Use Taco Seasoning For Chili

If you've ever wondered, Can I use Taco Seasoning for Chili then look no further, here's how.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: main
Cuisine: American
Keyword: Can I Use Taco Seasoning for Chili
Servings: 6 servings
Calories: 236kcal
Author: Wendi Spraker
Cost: $10

Equipment

  • 1 knife
  • 1 cutting board
  • 1 6 quart stock pot or one 6 quart crockpot and a skillet
  • 1 can opener

Ingredients

  • 2 Tbs butter
  • 1 medium onion chopped (use 1 Tbs of onion powder if not using a real onion)
  • 1 lb ground beef
  • 3 cloves garlic minced (use 1 Tbs of garlic powder if not using real garlic)
  • 1 15.5 oz can black beans drained
  • 1 15.5 oz can Red Beans drained
  • 1 15.5 oz can Chili Beans DO NOT DRAIN
  • 2 12 oz can Fire Roasted Diced Tomatoes DO NOT DRAIN
  • 1 packet taco seasoning use hot if you want hotter chili
  • 1 packet Ranch dressing mix

Instructions

  • In a skillet on medium heat, melt 2 tbs butter.
  • Add chopped onions to butter and cook until translucent.
  • Add the ground beef and brown. As meat comes to a brown color – add the minced garlic. When the meat is browned, pour off the grease.
  • In a large crock pot or stock pot , add the browned meat, onion and garlic mixture. Open the black beans, discard the extra liquid from the can and add the black beans to the pot. Open the red beans, discard the extra liquid from the can and then add the red beans to the pot. Open the chili beans and add directly to the pot, do not drain. Open both cans of tomatoes and add directly to the pot, do not drain. Stir well after each can.
  • Add the packets of taco seasoning and Ranch dressing mix.
  • If cooking on the stove top, heat on medium heat and serve when heated through (allow to simmer for several hours if you can, add water as needed). If cooking in a crock pot, pour the ingredients in the pot into the crock pot, place on high and heat for 3 hours (or low for 6-8 hours).

Notes

This chili ALWAYS tastes even better the next day so consider making it the day before you plan to serve it.  (No worries, it is good every time but is only improved with time).
  • When browning the meat, just brown it till the pink is gone. This allows for a more juicy meat in the chili.
  • If you love that deep chili taste, add some chili seasoning. Just free style it. Start with a couple of teaspoons and see what happens.
  • For more flavor, add the roasted diced tomatoes.
  • If you like a sweeter chili, add some brown sugar. Start with a teaspoon and add more if you prefer.
  • Don't add salt and pepper until you've tasted this recipe because it's already quite salty.
  • The real difference maker is what you offer to guests to add to the top of their chili, see the list above but cheese and sour cream are a must.
SUBSTITUTIONS
Ground Beef - Ground pork, chicken or turkey. Tofu or EVP works but the vegetarian crumbles tends to make it too salty.
Beans - I've found that any beans work for the black and white beans but you really do need the chili beans for flavor.
Diced Tomatoes - It's fine to use the flavored tomatoes and if you need to substitute a different tomato, crushed tomatoes work just fine.
Hidden Valley Ranch Dressing Packet - Aldi makes an acceptable substitute but don't go with anything else.
Taco Seasoning - you COULD make your own taco seasoning and use that, but that kind of defeats the purpose of the recipe.
MAKE THIS CHILI VEGETARIAN
Easy!  Just leave out the ground beef!  Your vegetarian friends will be thrilled!
Toppings
  • Sour Cream
  • Cheese
  • Corn Chips
  • Green onions
  • Chopped onions
  • Green chilis
  • Red Pepper flakes
  • chopped tomato
  • jalapeno slices
  • cilantro

CAN YOU FREEZE THIS CHILI?

Yes!  This chili is an excellent choice for your freezer meals.  Once you have browned the beef and added the beans and seasonings, it is ready for the freezer.  Simply freeze in quart sized freezer bags. 
Once frozen, this chili is good for at least 6 months. 

HOW TO REHEAT THIS CHILI?

This chili can be reheated from frozen as follows:  
  1. Put the chili into the crockpot, set on low and come back in 8 hours.
  2. Put the chili into a saucepan and add 1/2 cup of water, set the heat on medium and break the frozen chili up with a wooden spoon as it heats. 
  3. Place the  chili (still in its zip lock bag) in a bowl of warm water in the sink and allow to thaw then heat on the stove top in a sauce pan
  4. Heat the chili in the microwave until thawed and then heat per your choice of stove or microwave.

Nutrition

Calories: 236kcal | Carbohydrates: 2g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 110mg | Potassium: 240mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg