Taco Chili

5 from 13 votes

This Taco Chili is loaded with seasoned beef, beans, corn, and plenty of flavor. It comes together with simple ingredients and can be made on the stovetop, in the pressure cooker, or in the slow cooker.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Soup

Cuisine: Mexican

Keyword: taco chili

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
1/2 teaspoon each: garlic powder onion powder, paprika and oregano
1-1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes optional, for some heat
3 tablespoons 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
2 (14.5-ounce) cans fire-roasted diced tomatoes undrained
1 (4-ounce) can mild diced green chiles undrained
1 (15.25-ounce) can black beans drained and rinsed
Toppings as desired see note 4

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 minutes. 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 5 for a shortcut!).
Reduce heat to medium and add garlic and all seasonings: chili powder, garlic powder, onion powder, paprika, oregano, and cumin. 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. 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. 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 5 for a shortcut!).
Add garlic and all seasonings. 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. Cook on high pressure for 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 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 minutes. 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 5 for a shortcut!).
Reduce heat to medium and add garlic and all seasonings. 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. After cooking, give it a good stir and taste for needed salt/pepper.
While it’s cooking, prepare toppings! Serve chili with your preferred toppings and enjoy immediately.

Video

Notes

Note 1: Chili Powder: Use American-style chili powder, which is a mild seasoning blend. I use McCormick. Don’t confuse it with pure chile or chilli powder, which can be much hotter.

Note 2: Chili Beans: Chili beans are usually pinto beans packed in a mild chili sauce. Add the entire can without draining. If you can’t find them, use canned pinto beans (drained and rinsed) instead.

Note 3: Southwestern Corn: This usually contains corn with poblano and red peppers. If you can’t find it, use fire-roasted canned corn or regular canned corn. Add the entire can without draining.

Note 4: Toppings: We love sour cream, freshly shredded sharp Cheddar, diced avocado, fresh lime, tortilla strips, or crushed tortilla chips.

Note 5: Removing Grease: If there’s only a little grease, I use tongs to hold a few paper towels and carefully blot it straight from the pot instead of draining everything.

Storage: Store cooled chili without toppings in an airtight container in the fridge for 3–5 days. Reheat gently on the stovetop or in the microwave. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat until warmed through.

Nutrition