Taco Chili (Stovetop, Instant Pot, Crockpot!)

5 from 10 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Soup

Cuisine: Mexican

Keyword: taco chili, taco chili (stovetop, instant pot, crockpot)

Servings: servings

Author: Chelsea Lords

Cost: $10.42

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

US - Metric

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

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