This ridiculously flavorful Taco Chili is better than any restaurant version and is so simple to make — just empty a bunch of cans into a pot and simmer until you’re ready to eat! Load each bowl with your favorite toppings like Cheddar cheese, sour cream, tortilla strips (or chips), fresh lime, and/or cilantro! This chili can be made on the stovetop, pressure cooker, or slow cooker.
Pair this simple chili with a quick side salad like this Olive Garden salad or a big hunk of homemade cornbread — yum!
Taco Chili
It’s no secret we’re obsessed with chili at my home — it’s filling, hearty, loaded with great ingredients, and fairly easy to prepare.
This particular chili is one of those recipes that may truly surprise you with just how easily it comes together. After sautéing the onion and browning the beef, all that’s left is opening a bunch of canned ingredients and adding them to the pot. The chili simmers until it’s slightly thickened and flavors have melded into a totally irresistible meal!
Beyond being simple, this taco chili is also packed with flavor, thanks to a unique seasoning blend. We start with the typical spices you’d see in a taco seasoning packet, but then we add a unique ingredient–ranch seasoning!– that add layers of complex flavors while also perfectly seasoning this chili! It may sound strange, but it’s truly the secret to the best Taco Chili you’ve ever tasted! 🙂
Shortcuts
Taco Chili Shortcuts
- Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly dice an onion.
- There are two options for quick garlic. We love Dorot® cubes (which also have crushed garlic) that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store.) Another option is to use refrigerated minced garlic.
- Fire-roasted crushed tomatoes. Here’s why we consider using fire-roasted tomatoes a shortcut: This type of tomato is charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and imparts a distinct, smoky flavor. You get more flavor without any extra work or additional ingredients needed — score!
- Ranch seasoning mix. Instead of measuring out an additional handful of spices, grab the dry mix here for a nice shortcut.
Taco Chili Toppings
This Taco Chili really benefits from some creamy additions. We think a ripe diced avocado and sour cream are divine! Plus, chips to dip in the chili are a must-have. 🙂
Below are plenty of ideas for how to top your bowl of chili (pick a few of 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 (like the sauce in this Honey Lime Chicken recipe)
- Sour cream (fat-free or low-fat work great!)
- Pickled red onions: Try this quick pickled red onion recipe used on these Chicken Tinga Tacos.
- Jalapeño peppers (fresh or canned)
- Crispy tortilla strips or tortilla chips
- Cornbread muffins
Quick Tip
Even though we are all about shortcuts, using pre-grated cheese isn’t one of them. Packaged grated cheese contains a cellulose coating–it prevents clumping. But it also hinders melting, so we’ve found that grating the cheese at serving time makes a tremendous difference in the quality and melt-ability of the cheese–and isn’t that worth a few additional seconds?
Taco Chili Spiciness
When it comes to spiciness, we rate this chili as mild with the following in check: using mild green chiles, using mild Ro*Tel® (the can will indicate “mild” on it), and omitting the (optional) red pepper flakes. Additionally, toppings like cheese, sour cream, and avocado will further mute any spiciness quite a bit.
If you don’t plan on adding some of these toppings and are sensitive to spice, use plain diced tomatoes instead of tomatoes with green chiles.
If you love the heat and would like a spicier chili, use medium or hot green chiles, original or hot Ro*Tel, and the full amount of (optional) red pepper flakes. You can further increase the heat by adding a diced jalapeño with the garlic or adding 1/4 teaspoon ground cayenne pepper. And if I just described your preferences….you’re my kind of people! 😉
Storage
Taco Chili Storage
- How to reheat: This chili (without toppings) stores nicely in an airtight container in the fridge for 3-5 days. To reheat, add the chili to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!).
- Freezing: Taco Chili (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing 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!)
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion (1 medium onion)
- 2 teaspoons minced garlic (2 cloves)
- 1 lb. (16 oz.) ground beef lean (93/7)
- 1 tablespoon chili powder Note 1
- 1/4 teaspoon each: garlic powder, onion powder, dried oregano
- 1 and 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Optional: 1/4-1/2 teaspoon red pepper flakes for some heat
- 3 tablespoons dry ranch seasoning mix Note 2
- 2 cans (16 oz. each) chili beans undrained Note 3
- 1 can (15.25 oz.) southwestern corn undrained Note 4
- 1 can (14.5 oz.) fire-roasted diced tomatoes undrained
- 1 can (10 oz.) diced tomatoes with green chiles undrained Note 5
- 1 can (4 oz.) fire-roasted mild diced green chiles
- 1 can (15.25 oz.) black beans, drained and rinsed
- Toppings: sour cream (fat-free or light), freshly shredded sharp Cheddar cheese, diced ripe avocado, fresh lime, tortilla strips or chips
Instructions
- STOVETOP: Heat the oil in a large pot over medium-high heat. Add in the onion and sauté until tender and turning golden, ~5-7 minutes. Add garlic and sauté for another 30 seconds to a minute or until fragrant. Increase heat to high and add in the ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (Note 6 for a shortcut!). Reduce heat to medium and add all the seasonings: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, and oregano, 1-1/2 teaspoon cumin, and 1/2 teaspoon paprika. Add red pepper flakes if using. Add in 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1-2 minutes. Now add in all the other ingredients except for the 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 it's simmering, prepare the toppings! Serve chili in bowls with your preferred toppings and enjoy immediately.
- INSTANT POT: Heat the instant pot on the sauté setting. Once hot, add in the oil and the onion and sauté until tender and turning golden, ~5-7 minutes. Add garlic and sauté for another 30 seconds to a minute or until fragrant. Increase heat to high and add in the ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (Note 6 for a shortcut!). Add all the seasonings: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, and oregano, 1-1/2 teaspoon cumin, and 1/2 teaspoon paprika. Add red pepper flakes if using. Add in 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1-2 minutes. Next, add in the 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 in all the other ingredients except for the toppings. Give everything a really good stir and then place the lid on and seal the pot. Select soup and set time to 10 minutes. After 10 minutes, then 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 in bowls with your preferred toppings and enjoy immediately.
- SLOW COOKER: If your slow cooker has a sauté function, you can do this first part in the base of the slow cooker. If not, use a separate pot to brown the onion, garlic and meat, and transfer to the slow cooker after. Add the oil to a large pot (or the slow cooker sauté base--see above) over medium-high heat. Add in the onion and sauté until tender and turning golden, ~5-7 minutes. Add garlic and sauté for another 30 seconds to a minute or until fragrant. Increase heat to high and add in the ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (Note 6 for a shortcut!). Reduce heat to medium and add all the seasonings: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, and oregano, 1-1/2 teaspoon cumin, and 1/2 teaspoon paprika. Add red pepper flakes if using. Add in 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1-2 minutes. Transfer all of this mixture to the base of the slow cooker and then dump in all the other ingredients except for the toppings. Stir and 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 in bowls with your preferred toppings and enjoy immediately.
- TACO CHILI STORAGE: How to reheat: This chili (without toppings) stores nicely in an airtight container in the fridge for 3-5 days. To reheat, add the chili to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn’t splatter!). Freezing: Taco Chili (without toppings) will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!