This Taco Chili beats any restaurant version and is super easy to make—just combine a few cans and simmer! Top with your favorite toppings. It works on the stovetop, pressure cooker, or slow cooker.
Pair this simple chili with a quick side salad like Olive Garden salad or a big hunk of homemade cornbread!
Taco Chili
I love chili—it’s satisfying, hearty, and easy to prepare. This recipe may surprise you with how quickly it comes together. After sautéing the onion and browning the beef, you just open a few canned ingredients and add them to the pot. Let it simmer until thickened, and the flavors blend into a delicious meal!
This Taco Chili is not only simple but also full of flavor. The secret? Start with regular taco spices and mix in ranch seasoning for extra flavor. It might sound strange, but it’s a game changer!
How To Make Taco Chili
- Cook: Heat olive oil in a pot. Cook chopped onions, then add minced garlic.
- Cook Beef: Add ground beef, cooking until brown, and drain any extra fat.
- Mix in Seasonings: Add seasonings. Cook for 1-2 minutes.
- Combine: Add ranch seasoning, chili beans, corn, diced tomatoes, green chiles, and black beans. Mix well.
- Simmer: Heat until bubbling gently and cook without a lid for 30 minutes.
- Serve: Serve with your favorite toppings. Enjoy!
Taco Chili Toppings
This Taco Chili is even better with creamy additions like diced avocado and sour cream! Chips for dipping are a must.
Here are plenty of topping ideas for your chili—pick your favorites!
- Sharp Cheddar cheese freshly grated
- Chopped cherry tomatoes, salsa, or pico de gallo
- Freshly chopped cilantro or thinly sliced green onions if you aren’t a cilantro fan
- Fresh lime wedges
- Avocado or guacamole
- Taco sauce or hot sauce
- Creamy cilantro sauce
- Sour cream (fat-free or low-fat work great!)
- Pickled red onions: Try this quick pickled red onion recipe
- Jalapeño peppers (fresh or canned)
- Crispy tortilla strips or tortilla chips
- Cornbread muffins
Shortcuts
- Chopped onions: Most grocery stores sell chopped yellow onions in the produce section or frozen chopped onions in the frozen veggie aisle. A food processor can also chop quickly.
- Quick garlic options: I love Dorot® cubes (which include minced garlic) for easy use from the freezer. Look for them in your local store’s frozen vegetable aisle. You can also use chilled minced garlic.
- Fire-roasted crushed tomatoes: These tomatoes are grilled before being crushed and canned. More taste without extra effort—score!
- Ranch seasoning mix: Use this dry mix instead of measuring out many spices for a quick shortcut.
Storage
Leftovers?
Warming Up: Store chili (without toppings) in a sealed container in the fridge for 3-5 days. Warm up in a pot over low heat or in the microwave (cover to prevent mess).
Freezing: Chili (without toppings) freezes nicely for up to 3 months. Here are ways to thaw frozen soup.
More Chili Recipes
- Crockpot White Chicken Chili with crisp corn!
- Chicken Chili made in the slow cooker
- Vegetarian Chili loaded with veggies
- Crockpot Chili winner of dozens of chili cook-offs!
- Butternut Squash Chili with quinoa and veggies
Taco Chili (Stovetop, Instant Pot, Crockpot!)
This ridiculously flavorful Taco Chili is a game-changer—packed with taco-seasoned beef, hearty beans, and smoky spices, it’s better than anything you’ll find at a restaurant. And the best part? It’s super simple to make, whether you’re using the stovetop, Instant Pot, or Crockpot.
Equipment
- Large pot or Instant Pot or Crockpot
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion 1 medium onion
- 2 teaspoons minced garlic 2 cloves
- 1 pound ground beef lean (93/7)
- 1 tablespoon chili powder see note 1
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1-1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon red pepper flakes optional, for some heat
- 3 tablespoons dry ranch seasoning mix not the entire package
- 2 (16-ounce) cans chili beans undrained, see note 2
- 1 (15.25-ounce) can southwestern corn undrained, see note 3
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 (10-ounce) can diced tomatoes with green chiles undrained, see note 4
- 1 (4-ounce) can fire-roasted mild diced green chiles
- 1 (15.25-ounce) can black beans drained and rinsed
- Toppings as desired see note 5
Instructions
- Stovetop: Heat the oil in a large pot over medium-high heat. Add onion and sauté until tender and turning golden, about 5–7 minutes. Add garlic and sauté another 30 seconds to a minute or until fragrant. Increase heat to high and add ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (see note 6 for a shortcut!).Reduce heat to medium and add all seasonings: chili powder, garlic powder, onion powder, oregano, cumin, and paprika. Add red pepper flakes if using. Add 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1–2 minutes.Add all the other ingredients except for toppings. Stir and bring to a gentle simmer. Simmer over low heat, uncovered, stirring every now and again, for 30 minutes or until slightly thickened and flavors have melded. Taste and season if needed with salt and pepper to taste. While simmering, prepare the toppings! Serve chili with your preferred toppings and enjoy immediately.
- Instant Pot: Heat Instant Pot on the sauté setting. Once hot, add oil and onion and sauté until tender and turning golden, about 5–7 minutes. Add garlic and sauté another 30 seconds to a minute or until fragrant. Increase heat to high and add ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (see note 6 for a shortcut!).Add all seasonings: chili powder, garlic powder, onion powder, and oregano, cumin, and paprika. Add red pepper flakes if using. Add 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1–2 minutes. Add canned tomatoes and stir, scraping the bottom of the Instant Pot to deglaze and ensure nothing has stuck to the bottom (or you’ll get a burn notice).Once you’re sure nothing is stuck, add all the other ingredients except toppings. Give everything a good stir, then place the lid on and seal the pot. Select soup and set time to 10 minutes. After 10 minutes, let the pressure release naturally for 5 minutes. Then release any remaining pressure. Give it another good stir and taste for needed salt/pepper. While it’s cooking, prepare toppings! Serve chili with your preferred toppings and enjoy immediately.
- Slow Cooker: If your slow cooker has a sauté function, do this first part in the base of the slow cooker. If not, use a separate pot to brown the onion, garlic, and meat, then transfer to the slow cooker.Add oil to a large pot (or the slow cooker sauté base) over medium-high heat. Add onion and sauté until tender and turning golden, about 5–7 minutes. Add garlic and sauté another 30 seconds to a minute or until fragrant. Increase heat to high and add ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (see note 6 for a shortcut!).Reduce heat to medium and add all seasonings: chili powder, garlic powder, onion powder, oregano, cumin, and paprika. Add red pepper flakes if using. Add 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1–2 minutes. Transfer all this mixture to the base of the slow cooker, then add all the other ingredients except toppings. Stir, then cover with the lid. Cook on high for 2–3 hours or on low for 3–6 hours.While it’s cooking, prepare toppings! Serve in chili with your preferred toppings and enjoy immediately.
Video
Recipe Notes
Note 1: Be sure to use chili powder—not to be confused with chilli powder, which is very hot. We’re using American chili powder (I use McCormick, which is very mild).
Note 2: You can find Chili beans near other beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce, which adds a great flavor to this chili (don’t drain or rinse these beans!). If you can’t find them (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead.
Note 3: Southwestern corn has poblano and red pepper mixed in, which adds a nice flavor to the chili. If you can’t find this corn, I’d recommend fire-roasted canned corn or even plain. Don’t drain/rinse the corn; just dump the whole can in!
Note 4: Tomatoes with chiles such as Ro*Tel. If you’re sensitive to spice, use mild Ro*Tel, which is indicated on the can. Use original or hot for more heat! If you are super sensitive to spice, use plain, diced tomatoes instead.
Note 5: Try some of these toppings: sour cream (fat-free or light), freshly shredded sharp Cheddar cheese, diced ripe avocado, fresh lime, and/or tortilla strips or chips.
Note 6: To get rid of grease, I like to grab a few paper towels with tongs and dab the pot and beef, then throw out the paper towel. Easier and quicker than draining off grease when there isn’t lots of it!
Storage: This chili (without toppings) stores nicely in an airtight container in the fridge for 3–5 days. Reheat it in a small pot over low heat until warmed to desired preference. Or reheat in the microwave. Taco Chili (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 45g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1029mg | Potassium: 874mg | Fiber: 10g | Sugar: 9g | Vitamin A: 729IU | Vitamin C: 16mg | Calcium: 90mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe has become my staple Taco Chili, especially in the cooler Fall and Winter time! Always warms up our family! Very tasty and love all the spices it gives your taste pallet. Always am getting accolades and receipe requests from others who taste it so I want to let you know this Taco Chili has been a huge hit in our family!
Thank you for sharing it!
I am so thrilled to hear this! Thanks so much for your comment Tom!
I loved this chili. Really kicked my current recipe up a notch or three. If I were to leave out the meat. Do you know of this would work as a vegan recipe?
So thrilled to hear this! I haven’t tried it without the meat but I would imagine you could just omit the meat and have a thinner chili! 🙂
Yummy 😋 Will make again! Chelsea always comes through with her recipes!
I am so happy you enjoyed! Thanks Claudia! 🙂
This recipe is great. I made it for my family, they loved it. I gave the recipe card to my daughter-in-law, it was lost. Please send me the recipe. Thank you for your help.
So happy you enjoyed! Thanks! 🙂
Love the flavor! I added hot Rotel and a bit of cayenne for spice. I think I will drain some things a bit next time, though. It’s a bit runny for me. But it tastes amazing! Can’t wait to try more variations!
So happy you enjoyed it! 🙂 Thank you for the comment!
This was fabulous. My family loved it. Question though, how much is considered one serving for the 355 calories? I measured out one cup as I’m trying to watch the calories, but would like to use the leftovers for meal prep. Thank you for sharing this recipe, it’s definitely a keeper!