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.
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.
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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.
- 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.
- Blend the taco seasoning until it’s all mixed and you don’t see bits of oregano.
- Use 3 tablespoons of homemade chili seasoning in the chili soup, and save the rest in a jar.
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.
- Set your instant pot to sauté add olive oil, and brown the ground beef and onion.
- Once the beef is browned add the beans, tomatoes, tomato sauce, and seasoning mix to the instant pot.
- Seal the instant pot and pressure cook for 10 minutes.
- Let the pressure naturally release for 5 minutes, then enjoy your Instant Pot Taco Chili.
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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.
- 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
- 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
- tortilla chips
- sour cream
- cheddar cheese
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 12 Servings, Amount per serving: 311 calories, Calories: 311g, Carbohydrates: 29g, Protein: 22g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 840mg, Potassium: 818mg, Fiber: 10g, Sugar: 4g, Vitamin A: 447g, Vitamin C: 13g, Calcium: 81g, Iron: 5g
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