Chili meets Taco Night

Eten en Voeden
Dec 17, 2022
2 min read

Updated: Aug 18

A combo of two favored homemade meals. Turns out the toppings for both Tacos and Chili are pretty similar, making this recipe blend a fresh take on both meals. Served with cornbread, avocados, green onion, lots of lime, sour cream and cilantro…again… all about the fixings.

What Is Chili Meets Taco Night?

Imagine this: your favorite chili—whether it’s meaty, vegetarian, spicy, or mild—used as a taco filling. Add a bed of crisp lettuce, shredded cheese, diced onions, a dollop of sour cream, and maybe even a few crushed tortilla chips for extra crunch. You’ve just created the ultimate hybrid dinner.

It’s not quite chili. It’s not quite taco night. It’s both. And it’s glorious.

Give this comfort food a try on a fall or cold winter night with your favorite slippers and warm cornbread. Happy bellies.

Start with frying/smoking some chicken. This again is a great way to use up some vegetables in your fridge, but I used a red pepper and a good sized onion. Fry em up, add the chicken and toss with the seasonings until they’re fragrant.

Add the rice, water, and let it simmer 15-20 minutes or until rice is almost done. A little liquid left in there is okay since you’re baking this later.

Add two cans of beans, I prefer a mixture of white and red, but you could use whatever you have… chili beans, kidney, any white bean really. Add the salsa (regular or verde), cilantro, beans, and corn.