The Best Taco Meat Ever.
The Best Taco Meat Ever. is a easy Tex-Mex recipe that serves 8. 206 calories per serving. Recipe by Pepperbellypete on YouTube.
Prep: 7 min | Cook: 51 min | Total: 1 hr 8 min
Cost: $18.26 total, $2.28 per serving
Ingredients
- 3 lb Ground Sirloin (93% lean ground beef)
- 2 cup Beef Broth (Low‑sodium, enough to cover the meat)
- 2 tbsp Chili Powder (Mild, store‑bought)
- 1 tbsp Black Pepper (Freshly ground)
- 1 tsp Ground Cumin (Ground)
- 1.5 tbsp Garlic Powder (Granulated)
- 1 tbsp Onion Powder (Granulated)
- 1 tbsp Smoked Paprika (Adds smoky depth)
- 1 tsp Salt (Adjust to taste)
- 1 large Onion (Yellow, diced)
- 2 large Jalapeno (Diced; wear gloves to avoid irritation)
- 1 can (10.5 oz) Rotel Diced Tomatoes with Green Chilies (Pureed before adding)
- 2 tsp Cornstarch (Dissolved in water to form slurry)
- 0.25 cup Water (For cornstarch slurry)
Instructions
Prepare Fresh Ingredients
Dice the onion and jalapeno; puree the canned Rotel in a bowl or with an immersion blender.
Time: PT5M
Brown the Ground Sirloin
Place the ground sirloin in a large pot over medium‑high heat. Break it up with a spoon and cook until lightly browned, then add enough beef broth to just cover the meat.
Time: PT5M
Temperature: medium‑high
Add Seasonings
Stir in chili powder, black pepper, ground cumin, garlic powder, onion powder, smoked paprika, and salt. Mix thoroughly.
Time: PT2M
Temperature: medium‑high
Incorporate Onion and Jalapeno
Add the diced onion and jalapeno to the pot. Cook, stirring, until the onion becomes translucent.
Time: PT2M
Temperature: medium
Add Pureed Rotel and Simmer
Pour the pureed Rotel into the pot, stir, and bring the mixture to a gentle simmer.
Time: PT5M
Temperature: medium
Simmer the Chili
Reduce heat to maintain a low simmer and cook uncovered for 30 minutes, stirring occasionally.
Time: PT30M
Temperature: low simmer
Break Up Any Clumps
After 30 minutes, check the meat texture and break up any remaining clumps with a spoon.
Time: PT2M
Temperature: low simmer
Prepare Cornstarch Slurry
In a small bowl, dissolve 2 teaspoons of cornstarch in 1/4 cup cold water, stirring until completely smooth.
Time: PT2M
Thicken the Chili
Stir the cornstarch slurry into the simmering pot and continue to cook for 5 minutes until the sauce thickens.
Time: PT5M
Temperature: medium
Serve
Remove from heat and serve the chili hot in warmed tortillas, taco shells, or burrito wraps. Garnish with cilantro, shredded cheese, or lime wedges if desired.
Time: PT0M
Nutrition Facts
- Calories
- 206
- Protein
- 19g
- Carbohydrates
- 8g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Gluten-Free, Low-Carb, High-Protein, Dairy-Free
Allergens: Corn
Ingredient Substitutions
- Instead of Ground Sirloin: Ground Chuck, Ground Beef (80/20)
- Instead of Beef Broth: Water with bouillon cube, Chicken broth
- Instead of Chili Powder: Homemade chili blend
- Instead of Black Pepper: White pepper
- Instead of Ground Cumin: Cumin seeds (toasted and ground)
- Instead of Garlic Powder: Fresh minced garlic (use 3 cloves)
- Instead of Onion Powder: Finely minced fresh onion (increase fresh onion amount)
- Instead of Smoked Paprika: Regular paprika with a dash of liquid smoke
- Instead of Salt: Sea salt, Kosher salt
- Instead of Onion: White onion, Sweet onion
- Instead of Jalapeno: Bell pepper (milder), Serrano pepper (spicier)
- Instead of Rotel Diced Tomatoes with Green Chilies: Canned diced tomatoes + chopped green chilies
- Instead of Cornstarch: All‑purpose flour slurry, Arrowroot powder
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Wooden Spoon or Spatula
- Small Bowl
- Immersion Blender (optional) (optional)
Critical Steps — Do Not Skip
- Brown the Ground Sirloin and add broth
- Add Pureed Rotel and bring to a simmer
- Thicken the Chili with cornstarch slurry
Chef Tips from the Video
- Using 93% lean sirloin keeps the filling juicy without excess fat.
- For extra depth, add a splash of chipotle in adobo sauce during the simmer stage.
- Finish with fresh cilantro and a squeeze of lime for brightness.
Troubleshooting
The sauce is too watery.
Simmer uncovered longer or add a little more cornstarch slurry (1 tsp cornstarch + 2 tbsp water).
The meat remains in large clumps.
Break the meat up with a wooden spoon while cooking; you can also use a potato masher for finer texture.
The chili is too thick.
Stir in a splash of beef broth or water until desired consistency is reached.
It tastes bland.
Add a pinch more salt, a squeeze of lime juice, or a dash of extra chili powder.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- The chili can be prepared a day ahead and refrigerated; reheat gently over low heat.
- Portion and freeze for later meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of ground sirloin chili in Tex‑Mex cuisine?
Ground beef chili, often called "chili con carne," became popular in Texas in the late 19th century as a hearty, inexpensive dish for ranch workers. Over time it merged with Mexican flavors like cumin, chili powder, and Rotel, creating the Tex‑Mex style taco filling we enjoy today.
What are the traditional regional variations of beef chili used in tacos across Texas and northern Mexico?
In Texas, chili often features a dry rub of chili powder, cumin, and paprika with minimal beans, while northern Mexican versions may include roasted chilies, tomatillos, and a thinner broth. Some regions add chocolate or cinnamon for a richer depth.
How is ground sirloin chili traditionally served in Tex‑Mex street food culture?
Street vendors typically spoon the hot chili onto warm corn or flour tortillas, then top it with chopped onions, cilantro, lime wedges, and sometimes shredded cheese or salsa, creating a quick, handheld meal.
During which celebrations or gatherings is beef chili commonly prepared in Tex‑Mex households?
Beef chili is a staple for casual gatherings such as backyard barbecues, game‑day parties, and Cinco de Mayo celebrations, where it can be served as a taco or burrito filling or as a topping for nachos.
What authentic ingredients are essential for a traditional Tex‑Mex ground sirloin chili versus acceptable substitutes?
Authentic ingredients include lean ground sirloin or chuck, beef broth, chili powder, cumin, smoked paprika, and canned Rotel. Substitutes can be ground beef with higher fat, chicken broth, or a homemade blend of diced tomatoes and green chilies if Rotel is unavailable.
What other Tex‑Mex dishes pair well with this ground sirloin chili?
Serve the chili with freshly made corn tortillas, Mexican rice, refried beans, guacamole, and a side of pickled jalapenos for a complete Tex‑Mex meal.
What are the most common mistakes to avoid when making ground sirloin chili for tacos?
Common errors include overcooking the meat, which makes it dry; not breaking up the meat fully, leading to clumps; and adding the cornstarch slurry too early, which can create a gummy texture. Follow the timing steps carefully for best results.
Why does this recipe use a cornstarch slurry instead of flour to thicken the chili?
Cornstarch thickens quickly at lower temperatures and creates a glossy, smooth sauce without adding extra flour flavor or gluten, keeping the dish gluten‑free and preserving the bright chili taste.
Can I make this ground sirloin chili ahead of time and how should I store it?
Yes, the chili can be prepared up to two days in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of broth if it has thickened too much.
What does the YouTube channel Pepperbellypete specialize in?
The YouTube channel Pepperbellypete specializes in fast, flavorful Tex‑Mex and American comfort food recipes, focusing on budget‑friendly meals that can be prepared with minimal equipment and simple pantry staples.
How does the YouTube channel Pepperbellypete's approach to Tex‑Mex cooking differ from other cooking channels?
Pepperbellypete emphasizes quick, one‑pot meals and uses straightforward ingredient lists, often substituting specialty items with everyday grocery products, whereas many other channels may rely on more elaborate techniques or hard‑to‑find ingredients.
Last updated: September 3, 2026
