Taco Chili

5 from 2 votes

Simmer a pot of easy taco chili on the stovetop or in the Crock Pot for a cozy, satisfying dinner. Ground beef, chili beans, and bold taco and ranch seasonings come together in about an hour with just 15 minutes of hands-on prep.

Course Dinner

Cuisine American, Mexican

Keyword easy taco chili with taco seasoning, high protein taco chili, slow cooker taco chili, taco chili recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 264kcal

Author Blair Lonergan

Equipment

Ingredients

2 lbs. ground beef
1 medium onion, diced
3 large cloves garlic, minced (about 1 tablespoon)
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet Ranch seasoning and salad dressing mix
2 tablespoons brown sugar
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can petite diced tomatoes, not drained
1 (4.5 ounce) can chopped green chiles, not drained
1 (16 ounce) can chili beans, not drained
Kosher salt and ground black pepper, to taste
Optional garnish: sour cream, diced avocado, grated cheddar cheese, sliced green onion, fresh cilantro, Fritos or tortilla chips

Instructions

STOVETOP:

Brown the ground beef and onion in a large Dutch oven or heavy-bottomed pot over medium-high heat, breaking the meat into small pieces as it cooks. Add the garlic and stir for 1 minute until fragrant. Drain off the fat.
Add the remaining ingredients to the pot along with 1 cup of water. Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 30 to 45 minutes, stirring occasionally. Taste and season with salt and pepper if needed.
Ladle into bowls and garnish with your favorite toppings.

CROCK POT:

Brown the ground beef and onion in a large skillet or Dutch oven over medium-high heat. Add the garlic and cook for 1 minute. Drain off the fat.
Transfer the beef mixture to a slow cooker. Add all remaining ingredients (no extra water needed) and stir to combine.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. If you prefer a thinner chili, stir in water or broth as needed.
Taste and season with salt and pepper if necessary. Ladle into bowls and serve with your favorite taco toppings.

Notes

Use chili beans, not regular canned beans. The chili beans add a thick, flavorful sauce that gives the chili extra body and kick.
Stovetop: Add 1 cup of water when cooking on the stove. Slow cooker versions typically don't need it. Stir occasionally on the stovetop to prevent sticking or scorching on the bottom.
Drain the fat after browning. This prevents the chili from being greasy.
Taste before adding salt. The seasoning packets contain plenty of salt, so you may not need any extra.
Set up a toppings bar with sour cream, shredded cheese, green onions, cilantro, avocado, black olives, pickled red onions, and chips.
Less meat option: Use 1 lb of beef and add a 16-oz can of drained black beans, pinto beans, or kidney beans.
No beans option: Replace chili beans with a can of corn. Add extra liquid as needed.
Protein swaps: Ground turkey, ground chicken, or 4 cups of cooked shredded chicken all work well.

Nutrition