Easy Taco Chili Recipe
This Taco Chili Recipe is perfect for an easy weeknight dinner. It comes together in less than 30 minutes on the stovetop, but can also be made in the crockpot. Load it up with all of your favorite taco toppings and dig in!
For more Easy Weeknight Dinner Recipes, be sure to check out my Air Fryer Turkey Burgers, Chicken Bacon Ranch Pasta, and Pierogi Casserole.
I love an easy ground beef recipe for weeknight dinners, and this Taco Chili is just the thing to spice up your next taco night!
Taco seasoned beef, black beans, tomatoes, and green chiles all cook together in one pot. It comes together quickly on the stove, but I also love to make it in the crockpot. The flavors develop even more as it slow cooks, making it a great option for a “set it and forget it” kind of dinner.
If you’re wondering the difference between Taco Chili and Traditional Chili, Taco Chili leans more heavily on cumin and oregano in the seasoning. Traditional chili uses more chili powder and paprika. I also like to treat my bowl of taco chili like an actual taco and really load it up with toppings!
This chili is also a fantastic filling for Frito pie or walking tacos! Pile it into individual bags of Fritos and add your toppings. It’s so good!
Ingredients for Taco Chili
- Onion and garlic – you will need one large diced onion, as well as 3-4 cloves of minced garlic.
- Beef broth – I recommend using low sodium broth. I like to also use beef bone broth to bump up the protein content.
- Diced Tomatoes with green chiles – like Rotel. You can use whichever level of spice you prefer; I usually buy mild for my family.
- Ground Beef – you will need two pounds of lean ground beef. You could also use ground turkey instead.
- Beans – I use black beans in my chili, but you can also use pinto beans or red kidney beans. Just be sure to rinse and drain them well first.
- Taco seasoning – you will need two packets of seasoning. If you buy yours in a large container (like I do from Costco) or are using homemade taco seasoning, you’ll need 1/2 a cup.
- Tomato paste – adds flavor and acts as a thickener for a nice hearty chili.
- Diced jalapeño – this is an optional ingredient, but it adds a nice bit of of heat to the chili. You can definitely leave it out for a milder option.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make this Taco Chili Recipe – Step by Step
Add the ground beef and onion to a Dutch oven or large soup pot. Cook over medium-high heat and use a wooden spoon to crumble the beef. Continue cooking until the beef is browned. Drain off any excess grease.
Add the taco seasoning and minced garlic, then cook for an additional minute.
Stir in the remaining ingredients and bring the chili to a low boil.
Reduce the heat to low and then cover. Allow the chili to cook for 20 to 30 minutes. Serve with your favorite taco toppings.
Serving Suggestions
The best part of this Taco Chili is loading it up with all of your favorite toppings! Some good ones include:
- Shredded cheese
- Sour cream
- Diced tomato
- Diced onion (red, white, or green)
- Chopped cilantro
- Corn chips
- Crushed tortilla chips
- Jalapeños (fresh or pickled)
- A drizzle of hot sauce
- Diced avocado or a scoop of Chipotle Guacamole
Tips and Notes
- Make it spicier by using hot taco seasoning or adding spicy Rotel. I also love topping mine with pickled or sliced jalapeños.
- Slow Cooker Taco Chili Instructions: Brown the ground beef, onions, and garlic as directed, then transfer to your crockpot with the rest of the ingredients. Cook over low heat for 5-6 hours, or high heat for 3-4 hours before serving.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing leftovers: If you’ve made a big batch or want to save some for later, freezing your taco chili is a great option. Make sure the chili has cooled completely before transferring it to freezer-safe containers or resealable plastic freezer bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating the chili on the stovetop over medium heat, stirring occasionally.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Easy Taco Chili Recipe
Ingredients
- 2 pounds lean ground beef
- 1 large onion, diced
- 2 (1 oz) packets taco seasoning
- 1 tablespoon minced garlic
- 2 (15 oz) cans low sodium black beans, drained and rinsed
- 2 (10 oz) cans diced tomatoes with green chilies
- 2 cups beef broth
- 6 ounce can tomato paste
- 1 jalapeño, seeded and diced, optional
Instructions
- Add the ground beef and onion to a medium Dutch oven or large soup pot. Cook over medium-high heat and use a wooden spoon to crumble the beef. Continue cooking until the beef is browned. Drain off any excess grease.
- Add the taco seasoning and minced garlic, then cook for an additional minute.
- Stir in the black beans, diced tomatoes with green chilies, beef broth, tomato paste, and optional jalapeño.
- Bring the chili to a simmer, then cover. Allow the chili to cook for 20 to 30 minutes.
- Serve with your favorite taco toppings.
Notes
- Make it spicier by using hot taco seasoning or adding spicy Rotel. I also love topping mine with pickled or sliced jalapeños.
- Slow Cooker Taco Chili Instructions: Brown the ground beef, onions, and garlic as directed, then transfer to your crockpot with the rest of the ingredients. Cook over low heat for 5-6 hours, or high heat for 3-4 hours before serving.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing leftovers: If you’ve made a big batch or want to save some for later, freezing your taco chili is a great option. Make sure the chili has cooled completely before transferring it to freezer-safe containers or resealable plastic freezer bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating the chili on the stovetop over medium heat, stirring occasionally.
