Spicy Taco Chili Recipe

Today was damp and cold. Damp is a great thing around here! Cold, on the other hand, is just cold. To help warm up, I decided to make one of our new favorite recipes: Spicy Taco Chili.

We always eat a lot of chili in the winter, and I guess we got carried away because I started to get tired of my simple recipe. A couple of months ago I started throwing some things together based on my chili recipe and a taco soup recipe I had seen. The first attempt was pretty delicious, and it’s become a pretty regular meal. Besides being hearty and delicious – it’s so easy!

What you’ll need:

Tomato juice or sauce
1 lb ground beef
1 can of corn
1 can of black beans with chili spices
1 can of Rotel
1 pkg of your favorite taco seasoning
Chili powder and cumin to taste

Suggested Fixins (optional):

Tortilla chips
Sour cream


Brown and drain the ground beef. Add tomato juice and taco seasoning, let simmer for a few minutes. Add cumin and chili powder. Add Rotel, corn, and black beans. Let simmer for 20 minutes. Serve with fixings of your preference.


I always recommend cooking and eating what you like. This recipe is great because there are lots of ways to customize it. For the liquid, I use a pint jar of homemade tomato sauce and a pint of water, but when we run out I will substitute a can of tomato juice. I also use 1.5 lbs of beef because that’s how we get our meat packaged. We prefer “hot” Rotel, but you should choose the flavor best-suited to your tastes. I’ve also included some other spices like red pepper and garlic. I always serve this with chips and cheese, but we’ve also successfully tried sour cream and jalapeños.

Try this recipe as I’ve written it, or try your own twist! Enjoy!

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