Taco Chili
This hearty Taco Chili is an easy recipe that's simple to make and perfect for Sunday dinner or an easy weeknight meal!
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Chili and tacos already have a lot of similar ingredients and flavors, so combining them into one delicious meal is a no-brainer. This dish comes together without hours of effort which makes it a great weeknight meal for Taco Tuesday or a warm and hearty weekend feast.
Why This Recipe Works
Featuring multiple kinds of beans, ground beef, and the taco flavors you know and love, this one-pot chili is sure to be a huge hit with the whole family!
With plenty of bold seasonings and a kick of heat, this hearty chili recipe is unique thanks to the addition of ranch seasoning. The end result will earn you rave reviews and is great for serving a crowd.
And if you can't get enough taco goodness, make my Pork Carnitas Tacos, these Crispy Chicken Tacos, or learn how to make your own Homemade Taco Seasoning!
Let's Gather The Ingredients
- Ground Beef: I typically look for lean ground beef to keep things on the lighter side.
- Veggies: This is the best chili thanks to nutrition from corn, green chiles, onions, and canned tomatoes.
- Seasonings: Aside from taco seasoning and ranch seasoning, I also add some additional smoked paprika, chili powder, and salt and black pepper to taste.
- Beef Broth: Beef stock helps bring out the flavor from the ground meat, but chicken broth works as well.
- Beans: Combine kidney beans, pinto beans, and black beans for a super hearty chili with lots of fiber and protein.
How to Make this Taco Chili
- Step 1: In a large skillet or Dutch oven on the stovetop, brown the ground beef with the diced onion.
- Step 2: Add all of the seasonings except for the ranch and cook for 30 seconds, or until fragrant.
- Step 3: Stir in the remaining ingredients (minus the broth) until heated through.
- Step 4: Pour the broth into the pot and stir well, then bring to a simmer and cook covered for 1 hour. Serve with your favorite toppings and enjoy!
Recipe Tips
- For a lighter version of this recipe, use ground turkey or ground chicken instead. You can also make a vegetarian version by leaving out the ground meat and using vegetable broth instead.
- Top your chili with fresh cilantro, sour cream, shredded cheese (sharp cheddar cheese or a Mexican blend are great options), crushed corn chips or tortilla chips, black olives, or hot sauce.
- Store leftover taco chili in an airtight container in the fridge for 3 to 4 days. Reheat in a pot on the stove or in smaller portions in the microwave.
- Taco chili also freezes well, so you can make it in large portions and keep it around for an easy freezer meal down the line. Allow the chili to thaw and then reheat as usual.
Recipe FAQ's
Absolutely! A packet of taco seasoning is a great shortcut when it comes to chili seasonings. If you don't have taco seasoning, use a blend of cumin, garlic powder, paprika, oregano, cayenne, red pepper flakes, and chili powder.
The way to ensure your chili turns out well is to use lots of seasonings! About halfway through cooking, give the chili a taste to see if it needs anything extra. Some people also swear the secret ingredient is a dash of cocoa powder, which gives the chili a richer and deeper flavor.
This recipe relies heavily on beans for the substance of your chili, but it's possible to make a chili without beans if you don't like them. You may end up with something closer to taco soup in that case, but it will still be tasty!
Yes, saute the beef and onion as normal, then combine the rest of the ingredients in a slow cooker and cook on the low setting for 2-3 hours.
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Taco Chili
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 packet taco seasoning or 3 tablespoons homemade
- 2 1/2 cups beef broth
- 1-15 ounce can pinto beans undrained
- 1-15 ounce can black beans undrained
- 1-15 ounce can kidney beans undrained
- 1-4 ounce can green chiles undrained
- 2 cups frozen corn
- 1 -14.5 ounce can diced tomatoes undrained
- 1 packet ranch dressing mix
Instructions
- Heat a large pot on medium-high heat add the ground beef, and onion and cook until browned about 7-8 minutes, add in the garlic and cook another 30 seconds.
- Add in the chili powder, smoked paprika, salt, pepper, and taco seasoning, and cook another 30 seconds.
- Add in the beans, green chiles, corn, tomatoes and ranch seasoning and give it a stir.
- Pour in the beef broth and mix until combined, and simmer on low for 1 hour with the lid on.
- Serve with all of your favorite toppings!
Video
Notes
- You can use any kind of beans you prefer, make sure you don't drain the beans this helps thicken the chili.
- If you want to thicken it up a bit add 2 teaspoons of cornstarch mixed with 2 tablespoons of water to make a slurry and mix that into the chili while it simmers.
- Slow cooker: Cook ground beef and onions in a skillet then transfer to a slow cooker along with everything else. Cook on low 2-3 hours.
