Chili Fiesta

This Taco Chili recipe is a game-changer – a flavorful, hearty, and incredibly easy-to-make dish that surpasses most restaurant versions. With just a few simple steps and readily available canned ingredients, you can whip up this satisfying meal on your stove, in a pressure cooker, or a slow cooker. Load it up with your favorite toppings for a truly unforgettable experience!

The Ultimate Taco Chili: A Family Favorite Made Easy

There’s something incredibly comforting and satisfying about a warm bowl of chili, especially when it’s bursting with flavor and unbelievably easy to prepare. This Taco Chili recipe ticks all those boxes and more. It’s a robust, fulfilling dish that comes together remarkably quickly, making it an ideal choice for busy weeknights or relaxed weekend gatherings.

Why You’ll Love This Easy Taco Chili Recipe

Forget bland, time-consuming chili recipes. This Taco Chili is designed for maximum flavor with minimal effort. Here’s why it will become a staple in your kitchen:

• Unbeatable Flavor: The secret lies in combining classic taco spices with a surprising addition of ranch seasoning. This unique blend creates a depth of flavor that’s both familiar and exciting, elevating your chili experience beyond traditional recipes. It truly makes a significant difference!
• Incredibly Simple: After a quick sauté of onion and browning of ground beef, you simply open a few cans of pantry staples and combine them in one pot. The magic happens as it simmers, allowing all the ingredients to meld into a rich, savory symphony.
• Versatile Cooking Methods: Whether you prefer the classic stovetop simmer, the speed of a pressure cooker, or the convenience of a slow cooker, this recipe adapts seamlessly to your preferred cooking style.
• Hearty & Wholesome: Packed with lean ground beef, multiple types of beans, corn, and tomatoes, it’s a balanced meal that’s both filling and nutritious, providing ample protein and fiber.
• Customizable: The beauty of chili is in its toppings! This recipe serves as a fantastic base for an array of delicious additions, allowing everyone to personalize their bowl to perfection.
• Crowd-Pleaser: Loved by adults and kids alike, this chili is guaranteed to be a hit with your entire family or any guests you’re entertaining.

Step-by-Step Guide: How to Make Taco Chili

Making this delicious Taco Chili is straightforward. Here’s a detailed breakdown of the process for the stovetop method, with notes for other cooking styles following in the recipe card:

1. Sauté Aromatics: Begin by heating a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add your chopped yellow onion and sauté until it becomes translucent and begins to turn golden, which usually takes about 5-7 minutes. Next, stir in the minced garlic and cook for another 30 seconds to 1 minute until it releases its fragrant aroma. Be careful not to burn the garlic!
2. Brown the Beef: Increase the heat slightly and add the lean ground beef to the pot. Using a wooden spoon or spatula, break up the beef and cook it until it’s completely browned. Once cooked, carefully drain any excess fat from the pot to keep your chili from becoming greasy.
3. Infuse with Seasonings: Reduce the heat to medium. Now for the flavor magic! Add the chili powder, garlic powder, onion powder, dried oregano, ground cumin, paprika, and a pinch of red pepper flakes if you desire some heat. Crucially, stir in 3 tablespoons of dry ranch seasoning mix. Cook this mixture, stirring constantly, for 1-2 minutes until the spices are incredibly fragrant. This step awakens their flavors and ensures they are fully incorporated into the beef.
4. Combine Remaining Ingredients: Pour in the two cans of chili beans (undrained, as their sauce adds crucial flavor), the can of southwestern corn (undrained), the can of fire-roasted diced tomatoes (undrained), the can of diced tomatoes with green chilies (undrained), and the can of mild diced green chiles. Stir everything together thoroughly, ensuring all ingredients are well combined.
5. Simmer to Perfection: Bring the chili mixture to a gentle simmer. Once bubbling, reduce the heat to low and let it cook, uncovered, for at least 30 minutes. Stir occasionally to prevent sticking and to ensure even cooking. This simmering period is essential for the flavors to meld and deepen, and for the chili to thicken to the perfect consistency.
6. Taste and Serve: After simmering, taste your chili and adjust seasoning with salt and pepper as needed. While the chili simmers, prepare your favorite toppings. Ladle the hot chili into bowls and let everyone customize their serving with a generous array of delicious additions. Enjoy immediately!

Elevate Your Bowl: Irresistible Taco Chili Toppings

While the chili itself is incredibly flavorful, the right toppings can transform each bowl into a culinary masterpiece. A vibrant array of textures and temperatures enhances the experience, making every spoonful a delight. Don’t be shy – mix and match your favorites to create your perfect personalized chili!

Here are plenty of topping ideas to inspire your ultimate Taco Chili creation:

• Sharp Cheddar Cheese: Freshly grated sharp cheddar cheese melts beautifully into the hot chili, adding a creamy, tangy, and salty contrast.
• Chopped Cherry Tomatoes, Salsa, or Pico de Gallo: These fresh additions provide a bright, zesty, and refreshing counterpoint to the rich, savory chili.
• Fresh Cilantro or Green Onions: A sprinkling of freshly chopped cilantro adds a burst of herbaceous freshness. If you’re not a cilantro fan, thinly sliced green onions offer a mild, crisp onion flavor.
• Fresh Lime Wedges: A squeeze of fresh lime juice just before eating brightens all the flavors and adds a tangy zest.
• Avocado or Guacamole: Creamy diced avocado or a dollop of homemade guacamole adds healthy fats, a smooth texture, and a rich, buttery flavor that complements the chili perfectly.
• Taco Sauce or Hot Sauce: For those who love an extra kick, a drizzle of your favorite taco sauce or a few dashes of hot sauce can really turn up the heat.
• Creamy Cilantro Sauce: A cool, tangy cilantro-lime sauce can add another layer of fresh, vibrant flavor and creamy texture.
• Sour Cream: A classic chili topping, sour cream (or its fat-free/low-fat alternatives) adds a cool, tangy creaminess that balances the spices.
• Pickled Red Onions: For a delightful tangy crunch, try making your own quick pickled red onions. They add a pop of color and a wonderful acidic bite.
• Jalapeño Peppers: Whether fresh slices for a crisp, fiery kick or canned for a milder heat, jalapeños are a fantastic addition for spice lovers.
• Crispy Tortilla Strips or Tortilla Chips: Essential for texture, crunchy tortilla strips or crushed tortilla chips provide a satisfying crunch and are perfect for dipping.
• Cornbread Muffins: While not a topping, warm cornbread muffins or a slice of cornbread are the perfect accompaniment for soaking up all the delicious chili juices.

Expert Tips for the Best Taco Chili

Achieving a truly outstanding bowl of Taco Chili is easy with these simple tips:

• Don’t Skimp on Simmer Time: While the chili is ready to eat after 30 minutes, allowing it to simmer for a little longer (even an hour or more on low heat) will deepen the flavors significantly. The longer it simmers, the more the ingredients meld and the richer your chili will become.
• Use Lean Ground Beef: Opt for lean ground beef (90/10 or 93/7) to minimize excess grease. If you use a fattier cut, make sure to thoroughly drain the fat after browning the meat.
• Flavor layering: Sautéing the aromatics (onion, garlic) and cooking the spices with the beef before adding the liquids is crucial. This step “blooms” the spices, releasing their full aromatic potential and infusing the beef with flavor from the start.
• Quality Canned Goods: While convenience is key, the quality of your canned ingredients matters. Fire-roasted diced tomatoes, for example, add a smoky depth that regular diced tomatoes won’t. Southwestern corn with added peppers also enhances the flavor profile.
• Adjust Spice to Your Liking: The recipe calls for mild chili powder. If you prefer more heat, you can increase the red pepper flakes, add a pinch of cayenne, or use a medium/hot variety of diced tomatoes with green chilies.
• Don’t Drain Chili Beans/Corn: The liquid in chili beans and southwestern corn is seasoned and contributes significantly to the chili’s overall flavor and consistency. Only drain and rinse the black beans.

Smart Shortcuts for a Quicker Taco Chili

Life can be hectic, but that shouldn’t stop you from enjoying a delicious homemade meal. These shortcuts make preparing your Taco Chili even faster without sacrificing flavor:

• Pre-Chopped Onions: Save precious prep time by buying pre-chopped fresh onions from the produce section of your grocery store, or use frozen diced onions. You can also quickly chop a whole onion in a food processor.
• Minced Garlic: Skip the chopping and peeling by using jarred minced garlic or Dorot® garlic cubes, which can be found in the frozen vegetable aisle. These are excellent time-savers.
• Fire-Roasted Crushed Tomatoes: Choosing fire-roasted varieties means the tomatoes have been grilled before canning, imparting a deep, smoky flavor without any extra effort on your part. It’s a simple swap with a big flavor payoff.
• Ranch Seasoning Mix: This is a powerhouse shortcut! Instead of measuring out multiple individual spices to achieve a complex flavor, a few tablespoons of dry ranch seasoning mix deliver a fantastic blend of herbs and spices that perfectly complements the taco profile. It’s a secret ingredient that makes a huge difference in taste and convenience.

Frequently Asked Questions About Taco Chili

What kind of ground beef should I use?

For the best results and less grease, we recommend using lean ground beef (90/10 or 93/7). If you use a higher fat content, be sure to drain off any excess grease thoroughly after browning.

Can I make this chili vegetarian?

Absolutely! To make this Taco Chili vegetarian, simply omit the ground beef and increase the amount of beans. You can add an extra can of black beans, pinto beans, or kidney beans. For added texture, consider adding plant-based ground meat substitutes or even some chopped mushrooms with the onions.

Is this chili spicy?

This recipe is designed to be mild, using American chili powder (which is typically mild) and mild diced green chiles. If you prefer more heat, you can add more red pepper flakes, use hot diced tomatoes with green chilies (like Ro*Tel Hot), or include fresh or pickled jalapeños as a topping.

What’s the difference between chili powder and chilli powder?

This is an important distinction! “Chili powder” (American style) is a blend of spices like paprika, cumin, garlic powder, and a small amount of cayenne pepper, making it generally mild. “Chilli powder” (often spelled with two L’s, or referring to a specific pepper powder) is typically ground, dried chili peppers, which can be very hot depending on the pepper used.

Can I add other vegetables?

Yes! This chili is very adaptable. Feel free to add diced bell peppers, zucchini, or even a can of drained and rinsed diced potatoes during the simmering stage for added nutrition and bulk.

How can I thicken my chili if it’s too thin?

If your chili is thinner than you’d like, you have a few options:

• Continue simmering uncovered for a longer period, allowing more liquid to evaporate.
• Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to form a slurry, then stir it into the simmering chili. Cook for a few more minutes until thickened.
• Mash a portion of the beans against the side of the pot with a spoon, or remove about a cup of chili, mash it, and return it to the pot. The starch from the beans will help thicken the chili.

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5 from 11 votes

Taco Chili (Stovetop, Instant Pot, Crockpot!)

By Chelsea Lords

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 Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8 servings

Video

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 recommended)
• 1 tablespoon chili powder (American style, 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 heat)
• 3 tablespoons ranch seasoning mix (dry 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 chilies (undrained, such as Ro*Tel, see note 4)
• 1 (4-ounce) can mild diced green chiles
• 1 (15.25-ounce) can black beans (drained and rinsed)
• Toppings as desired (see note 5 and the “Taco Chili Toppings” section above)

Instructions

• Stovetop Method: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced yellow onion and sauté for 5-7 minutes, until tender and beginning to turn golden. Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant. Increase the heat to high, add the ground beef, and cook, crumbling with a wooden spoon, until thoroughly browned. If there’s any excess grease, drain it off (see note 6 for a shortcut).
  Reduce the heat to medium. Add all the seasonings: chili powder, garlic powder, onion powder, dried oregano, ground cumin, paprika, and red pepper flakes (if using). Stir in 3 tablespoons of dry ranch seasoning mix. Cook, stirring constantly, for 1-2 minutes until the spices are very fragrant.
  Add all remaining ingredients except for toppings: chili beans (undrained), southwestern corn (undrained), fire-roasted diced tomatoes (undrained), diced tomatoes with green chilies (undrained), mild diced green chiles, and black beans (drained and rinsed). Stir everything together well. Bring the mixture to a gentle simmer. Reduce heat to low and cook, uncovered, stirring occasionally, for 30 minutes or until the chili has slightly thickened and the flavors have fully melded. Taste and adjust seasoning with salt and pepper as needed. While the chili simmers, prepare your chosen toppings. Serve hot with your preferred toppings.
• Instant Pot Method: Set your Instant Pot to the “Sauté” setting. Once hot, add the olive oil and onion, sautéing for 5-7 minutes until tender and golden. Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned. Drain any excess grease (see note 6).
  Add all seasonings: chili powder, garlic powder, onion powder, dried oregano, ground cumin, paprika, and red pepper flakes (if using). Stir in 3 tablespoons of dry ranch seasoning mix. Cook, stirring constantly, for 1-2 minutes until fragrant. Add the canned tomatoes and stir, making sure to scrape the bottom of the Instant Pot thoroughly to deglaze and prevent anything from sticking (this helps avoid a “burn” notice).
  Once the bottom is clear, add all other ingredients except toppings: chili beans (undrained), southwestern corn (undrained), mild diced green chiles, and black beans (drained and rinsed). Give everything a good stir. Secure the lid and set the valve to “Sealing.” Select the “Soup/Stew” setting and set the cooking time to 10 minutes on high pressure. After 10 minutes, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure. Open the lid, stir the chili, and taste for salt and pepper, adjusting if necessary. While it’s cooking, prepare your toppings. Serve hot with your preferred toppings.
• Slow Cooker Method: If your slow cooker has a “Sauté” function, you can perform the initial browning steps directly in its base. Otherwise, use a separate large pot for browning, then transfer to the slow cooker.
  Heat the olive oil in a large pot (or slow cooker sauté base) over medium-high heat. Add the diced yellow onion and sauté for 5-7 minutes until tender and golden. Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant. Add the ground beef, breaking it apart, and cook until browned. Drain any excess grease (see note 6).
  Reduce the heat to medium. Add all seasonings: chili powder, garlic powder, onion powder, dried oregano, ground cumin, paprika, and red pepper flakes (if using). Stir in 3 tablespoons of dry ranch seasoning mix. Cook, stirring constantly, for 1-2 minutes until very fragrant. Transfer this entire mixture to the slow cooker base.
  Add all other ingredients except toppings: chili beans (undrained), southwestern corn (undrained), fire-roasted diced tomatoes (undrained), diced tomatoes with green chilies (undrained), mild diced green chiles, and black beans (drained and rinsed). Stir everything well to combine. Cover with the lid and cook on high for 2-3 hours, or on low for 3-6 hours, until the flavors have melded and the chili is heated through. While it’s cooking, prepare your toppings. Serve hot with your preferred toppings.

Recipe Notes

Note 1: Chili Powder vs. Chilli Powder: Ensure you use American-style chili powder, which is a blend of spices and typically mild (e.g., McCormick). This is different from “chilli powder,” which refers to ground, dried hot peppers and can be very spicy.
Note 2: Chili Beans: These are usually pinto beans pre-seasoned in a mild chili-spiked sauce. They add a wonderful flavor base to the chili. Do not drain or rinse them! If unavailable, substitute with an equal amount of undrained pinto beans and add a bit more chili powder or a dash of hot sauce for flavor.
Note 3: Southwestern Corn: This corn often contains poblano and red peppers, offering a nice boost of flavor. If you can’t find it, fire-roasted canned corn is an excellent alternative, or plain canned corn will work too. Do not drain or rinse the corn; add the whole can!
Note 4: Diced Tomatoes with Green Chilies (Ro*Tel): This ingredient adds both tomato flavor and a subtle kick. Ro*Tel is a common brand. If you are sensitive to spice, opt for the mild version. For more heat, choose original or hot. If you prefer no spice at all, simply use plain diced tomatoes.
Note 5: Toppings: A variety of toppings enhance this chili. Popular choices include sour cream (fat-free or light options work well), freshly shredded sharp Cheddar cheese, diced ripe avocado, fresh lime wedges, crispy tortilla strips or chips, fresh cilantro, or thinly sliced green onions.
Note 6: Draining Grease Shortcut: To quickly remove excess grease from the browned beef, grab a few paper towels with kitchen tongs and dab them directly into the pot and onto the beef. The paper towels will absorb the grease, which you can then discard easily. This method is faster than trying to pour off small amounts of grease.

Nutrition

Serving:

1 serving

Calories:

392 kcal

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.

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