Taco Chili

Taco Chili is a hearty and flavorful dish with delicious Mexican ingredients. A fun twist on typical taco night with plenty of delicious topping options.

If you love Taco Soup, this is the perfect Dinner Recipe to try next. This chili-style take on taco soup is a fun twist that’s perfect for family dinner, potlucks or game days.

Taco Chili in purple pot

TACO CHILI

This Homemade Chili is the ultimate weeknight dinner. It’s a no stress one-pot meal, that you can set and forget in the slow cooker. Even if it’s your first time making chili, this slow cooker recipe will still seem so easy. In fact, it will probably become a go-to for a simple and hearty meal. If you want a quicker version, look for the instant pot directions later in the post. 

Just like classic chili or soup, this recipe is even better with the right sides. Try making some Homemade Cornbread to serve with it. The slightly sweet bread will perfectly combine with the spices in the chili.

If your family is a fan of taco night, then this recipe is a great way to keep them happy while mixing things up. Giving everyone a bowl of chili is also much less messy than having everyone put together their own tacos. With just the crock pot, there is a lot less cleanup to worry about. 

This kid-friendly recipe is a fun change to a typical chili recipe. With the rich combination of taco seasoning and ranch seasoning, it has all the flavor of a taco soup but made into a thick more filling homemade chili. Put out your favorite taco fillings as toppings for an even more perfect dinner that everyone can customize themselves. 

MORE CHILI RECIPES

 

HOMADE CHILI SEASONING

You can find a store-bought Taco Seasoning that will work perfectly in your chili. However, if you’d rather not run out to the store you can just as easily make some homemade chili seasoning with simple pantry ingredients. Make a whole batch of Chili Seasoning mix to keep on hand the next time you want to make this Chili Taco Soup recipe.

  1. Add ¼ cup chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne powder, 1 teaspoon dried oregano, 2 teaspoons paprika, 3 tablespoons ground cumin, 1 tablespoon Kosher salt. 2 teaspoons black pepper to a food processor.
  2. Blend the taco seasoning until it’s all mixed and you don’t see bits of oregano.
  3. Use 3 tablespoons of homemade chili seasoning in the chili soup, and save the rest in a jar.

Ladle of Taco Chili

VARIATIONS ON TACO CHILI

  • Meat: Like many classic chili recipes this one calls for ground beef, but you can easily replace the beef or just add in some extra meat. Try using ground turkey or adding some slices of chicken breast. Using chicken breast will make it more similar to classic Chicken Taco Soup. 
  • Beans: Instead of just black beans and pinto beans, you can add kidney beans, navy beans, or even refried beans.
  • Add-ins: There are plenty of vegetables and other flavors you can add to your Taco Chili soup. Try adding hominy corn, chopped bell pepper, ancho chilis, jalapeño, fire-roasted tomatoes, and green onion. You can also add to the spice mixes already in the recipe with some more strong spices. Some good ones to add are minced garlic cloves, red pepper flakes, cayenne pepper, or some extra paprika.
  • Toppings: When it comes to toppings for this chili, you can add anything you typically put in a taco or burrito. There are classics like tortilla chips, shredded cheese, and sour cream. You could also add Fritos, cilantro, or sliced avocado..

INSTANT POT TACO CHILI

While Taco Chili is incredibly easy to make in the slow cooker, you can use an instant pot for faster and equally delicious results.

  1. Set your instant pot to sauté add olive oil, and brown the ground beef and onion.
  2. Once the beef is browned add the beans, tomatoes, tomato sauce, and seasoning mix to the instant pot.
  3. Seal the instant pot and pressure cook for 10 minutes.
  4. Let the pressure naturally release for 5 minutes, then enjoy your Instant Pot Taco Chili.

MORE CHILI RECIPES

HOW TO STORE TACO CHILI

  • Serve: Don’t leave your Taco Chili out at room temperature for more than 2 hours. You can leave your slow cooker on a low heat to keep the chili warm and out longer. 
  • Store: Let the Chili recipe cool before you store it in the fridge. Kept in an airtight container, it will last well in the fridge for up to 3 days.
  • Freeze: If you want to make your Tex-Mex Chili ahead, you can store it in the freezer for up to 3 months. Let it defrost in the fridge, then reheat it on the stove top.

Wooden bowl of Taco Chili

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Taco Chili

Taco Chili is a hearty and flavorful dish with delicious Mexican ingredients. A fun twist on typical taco night with plenty of delicious topping options.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine American/Mexican
Author Sabrina Snyder

Ingredients
 

  • 2 pounds ground beef
  • 1 yellow onion , chopped
  • 30 ounces black beans , rinsed and drained
  • 15 ounces pinto beans , rinsed and drained
  • 29 ounces diced tomatoes , do not drain
  • 8 ounces tomato sauce
  • 4 ounces diced green chiles
  • 1 packet ranch salad dressing mix
  • 1 packet taco seasoning , or 3 tablespoons homemade Taco Seasoning

Optional toppings:

  • tortilla chips
  • sour cream
  • cheddar cheese

Instructions

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker.
  • Rinse and drain beans. Add to beef, along with diced tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes.
  • Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired.

Nutrition

Calories: 311kcal | Carbohydrates: 29g | Protein: 22g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 840mg | Potassium: 818mg | Fiber: 10g | Sugar: 4g | Vitamin A: 447IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 5mg
Keyword: Taco Chili

Taco Chili collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. What a fun twist on Taco Tuesday! I love the idea of having a toppings bar to allow everyone to customize their own bowl too.

  2. Taco soup is one of my favorite soups! I can’t decide if it’s because of all the different flavors or because it’s so hearty and filling, unlike some other soups.

  3. It says in the directions “Rinse and drain beans and hominy. ” but there is no hominy in the ingredients…
    what is it 1 can? Help us out 😉

  4. To add to my previous question: the instructions mention adding the “canned tomatoes and green chiles,” which would appear to refer to a can of Ro-Tel, but later in the instructions, it says to “puree green chiles and remaining tomatoes.” So this is another point of confusion. Could you please correct the recipe and clarify both ingredients and the instructions. I was planning to make this recipe right now, but it’s kinda confusing.Thanks!

    1. I’m so sorry about that. I’ve edited the recipe card to read correctly. I tried a few different variations this chili and it looks like my recipe card was a mash up of all of them. Definitely need more coffee before hitting the post button.

  5. A couple of questions….the instructions call for hominy, but it is not listed in the ingredients. Also, the instructions mention “remaining diced tomatoes,” but nothing was previously said about dividing them. ???

  6. Hi! I’m not sure about your instructions below. How much of the green chilies and remaining diced tomatoes due you use in the blender.

    Thanks so much!

    Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture.

  7. Hello! This dish sounds delicious! I have two questions, what is hominy? I noticed it’s listed in the directions, but not in the ingredient list. Second, should I half the tomatoes and green chilies so that some can be added initially, then purée the additional chilies and tomatoes? This step was unclear to me. Thank you!

    1. I completely mashed up all my attempts at this recipe, so sorry. I’ve edited the recipe card to read correctly now. Thanks for your patience. I really hope you enjoy it!