Taco Chili for the Table

This Taco Chili is incredibly flavorful and so straightforward to make! Just brown the beef, mix in a few cans, let it simmer, and pile on the toppings.

Make it on the stovetop, in the Instant Pot, or in the slow cooker.

Author’s Notes

Mom’s Taco Chili “Secret”

My mom made taco chili all the time growing up, basically ground beef with taco seasonings, lots of beans, and corn. We all LOVED when she made it, which is saying a lot when you’re trying to get nine people to agree on dinner, haha!

Her version always used two seasoning packets: taco seasoning and ranch seasoning. She claimed the ranch seasoning was her “secret” to the best taco chili ever, and honestly, I think she was right.

Over the years, I’ve made her recipe with just a few tweaks. I prefer using my own blend of taco seasonings since I don’t always love the flavor of taco seasoning packets. I also use fire-roasted tomatoes for a little smoky flavor and add diced green chiles for some extra heat.

And yes, I know the ranch seasoning sounds a little strange, but trust me on this one. It really does make the best taco chili ever!

How To Make Taco Chili

1. Cook: Heat olive oil in a pot. Cook chopped onions, then add minced garlic.
2. Cook Beef: Add ground beef, cooking until brown, and drain any extra fat.
3. Mix in Seasonings: Add seasonings. Cook for 1-2 minutes.
4. Combine: Add ranch seasoning, chili beans, corn, diced tomatoes, green chiles, and black beans. Mix well.
5. Simmer: Heat until bubbling gently and cook without a lid for 30 minutes.
6. Serve: Serve with your favorite toppings. Enjoy!

Taco Chili Toppings

This Taco Chili is even better loaded up with creamy toppings like diced avocado and sour cream. Oh, and chips for dipping are a must! These days I usually reach for tortilla chips, but growing up, we always had Fritos with it!

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

Featured Comment

“Super satisfying chili. Whole family loved it. Super straightforward to make. Thanks for the recipe. Yum!!!!”

– Michelle

the cook’s Notes

Shortcuts That Make This Even Easier

• Chopped onions: Buy pre-chopped fresh or frozen, or chop with a food processor.
• Garlic: Dorot® cubes or jarred minced garlic make it straightforward.
• Ranch seasoning mix: This is an straightforward shortcut that saves you from measuring out a bunch of extra spices. I highly recommend Hidden Valley Ranch seasoning. I find it has the best, most consistent flavor and saltiness.

Storage

Leftovers?

Warming Up: Store taco chili (without toppings) in a sealed container in the fridge for 3-5 days. Warm up in a pot over a low burner 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:

Soups And Stews

slow cooker White Chicken Chili

Dinner

Crack Chicken Chili (slow cooker!)

Dinner

slow cooker Chili

Soups And Stews

Butternut Squash Chili

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 (skippable, 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)

Method

1. Stovetop : Heat the oil in a large pot over medium-a hot burner. 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!).
2. 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!).
3. 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 move to the slow cooker.