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Taco Chili with Spicy Taco Dust
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Taco Chili with Spicy Taco Dust

Serves
6
Prep
15 mins
Cook
35–45 mins
Taco chili brings ground beef, black beans, corn and tomatoes into one thick pot. Spicy Taco Dust seasons the base; add cool toppings at the table.

Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 pound (450 g) ground beef, about 90% lean
  • 1 medium yellow onion (150 g), diced
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) tomato paste
  • 2 level teaspoons (10 ml) Spicy Taco Desert Dust, plus up to 1 more teaspoon to taste
  • 1 can (28 ounces/794 g) crushed tomatoes
  • 2 cans (15 ounces/425 g each) black beans, drained and rinsed
  • 1 cup (150 g) frozen corn
  • 1 cup (240 ml) low-sodium beef broth
  • Optional toppings: 1/2 cup shredded cheddar, 1/4 cup sour cream and 2 tablespoons sliced scallions

Directions

  1. Brown the beef. Set a heavy pot over medium-high heat. Add beef and onion, breaking meat into small pieces. Cook 8–10 minutes, stirring, until beef reaches 160°F (71°C) and onion softens. Spoon off excess fat.
  2. Add the seasoning. Reduce heat to medium. Stir in garlic, tomato paste and 2 teaspoons Spicy Taco Dust. Cook about 1 minute, stirring constantly so the paste and date-based seasoning do not scorch.
  3. Add beans and vegetables. Stir in crushed tomatoes, drained beans, frozen corn and broth. Scrape the pot bottom and bring to a gentle simmer.
  4. Simmer until spoonable. Cook uncovered over low heat 25–30 minutes, stirring occasionally. The chili should mound softly on a spoon. Taste a cooled spoonful and add the optional Dust gradually if needed.
  5. Serve with toppings. Ladle into six bowls. Set out the optional cheddar, sour cream and scallions so everyone can add their own. Keep toppings separate from chili intended for storage.
Desert Dust Spicy Taco Seasoning 6 Pack

The Dust In This Recipe

Spicy Taco Seasoning

$19.99

Make it with Spicy Taco Desert Dust. Start with the amount listed, then taste before adding more.
  • Desert HeatCayenne turns up the heat while keeping the taco flavor intact.
  • Organic SpicesA savory blend built for tacos and other weeknight favorites.
View full details

RECIPE TIPS & FAQS

HOW IS TACO CHILI DIFFERENT FROM TACO SOUP?

This pot uses a modest amount of broth and an uncovered simmer, so beans, beef and corn sit in a thick tomato base. For a soupier bowl, stir in extra broth a little at a time after the listed simmer.

CAN I USE GROUND TURKEY?

Replace the beef with the same weight of ground turkey. Add a little oil if your pot is dry, and cook the poultry to 165°F (74°C). The finished chili will taste lighter; start with the same measured Dust dose.

CAN I MAKE IT MILDER?

Use Mild Taco Desert Dust instead of Spicy Taco in the same starting amount. Keep any extra hot sauce at the table. Cheese or sour cream is optional and may soften the perceived heat if dairy suits you.

CAN I REPLACE THE BLACK BEANS?

Use two same-size cans of drained cooked pinto or kidney beans. Do not add uncooked dried beans to this short simmer; prepare them separately or use canned beans as specified.

SHOULD I ADD A WHOLE SEASONING PACKET?

Use level measuring teaspoons for this recipe. Packet sizes and seasoning strength vary, so a whole packet is not a reliable substitute for the stated dose. Taste after simmering before adding the optional extra teaspoon.

HOW DO I STORE AND REHEAT TACO CHILI?

Refrigerate in shallow containers within two hours, or one hour when the room is above 90°F (32°C). Keep for 3–4 days at 40°F (4°C) or below. Reheat to 165°F (74°C), stirring so the center heats evenly.

CAN I FREEZE IT?

Freeze cooled chili without dairy toppings for up to three months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). Add freshly prepared toppings after reheating; check their labels for allergens.

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