When it comes to cozy, hearty meals that bring together the best flavors of two favorites, this Taco Chili Recipe fits the bill perfectly. Imagine the bold, zesty spices of a taco melded seamlessly with the rich, comforting warmth of chili, creating a dish that feels like a warm hug on a chilly evening. This recipe is a crowd-pleaser that’s easy to prepare, packed with layers of flavor, and perfect for sharing with family or friends. Whether it’s a casual weeknight dinner or a weekend gathering, this Taco Chili Recipe is sure to become a beloved staple in your recipe collection.

Ingredients You’ll Need

Getting started with this Taco Chili Recipe is a breeze thanks to its straightforward ingredients list. Each element plays a vital role in building the perfect balance of taste, texture, and color, making this chili as delicious as it is visually inviting.

1½ lb ground beef: The hearty base that brings rich protein and a satisfying texture to the dish.
1 (15-oz) can diced tomatoes (undrained): Adds freshness, juiciness, and a subtle sweetness to the chili.
1 (10-oz) can Rotel tomatoes (undrained): Brings a zesty kick with a blend of tomatoes and green chilies.
1 (15-oz) can corn kernels (drained): Provides a pop of sweetness and a slight crunch, rounding out the texture.
1 (15-oz) can chili beans (undrained): Adds authentic chili flavor and hearty substance in every bite.
1 (15-oz) can black beans (drained and rinsed): Brings earthiness and additional protein, adding depth to the chili.
1 (8-oz) can tomato sauce: Acts as the rich, velvety base that unifies all ingredients with a smooth consistency.
1 (1-oz) package taco seasoning: Packs in the signature taco spices that make this chili uniquely flavorful.
2 tsp chili powder: Adds smoky heat and complexity to the spice profile.
1 tsp cumin: Offers a warm, nutty undertone that complements the chili powder perfectly.
2 Tbsp dried minced onion flakes: Imparts a gentle sweetness and enhances the overall aroma.

How to Make Taco Chili Recipe

Step 1: Cook the Ground Beef

Start by heating a large skillet over medium-high heat and cooking the ground beef until it’s no longer pink. This ensures the beef is fully cooked and develops a nice, browned flavor. Don’t forget to drain the excess grease to keep the chili from becoming too oily. Once done, transfer the beef into your slow cooker — this step lays the foundation for the rest of the ingredients to join forces.

Step 2: Combine All Ingredients

Next, add the diced tomatoes, Rotel tomatoes, drained corn kernels, chili beans, rinsed black beans, tomato sauce, taco seasoning, chili powder, cumin, and dried minced onion flakes directly into the slow cooker over the cooked beef. Stir everything together until well combined. This is where the magic starts — all those flavors begin to mingle for a perfectly balanced chili experience.

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it to LOW for 6 to 8 hours. This slow and gentle cooking process allows every ingredient to meld beautifully, giving the chili a rich, hearty texture and deep, harmonious flavors. When the timer goes off, your Taco Chili Recipe will be ready to impress.

How to Serve Taco Chili Recipe

Garnishes

Garnishes elevate this Taco Chili Recipe from great to unforgettable. Think creamy dollops of sour cream to cool the spices, a sprinkle of shredded cheddar or Monterey Jack cheese melting on top, and fresh chopped cilantro for a bright, herbal finish. Slices of avocado or a squeeze of lime can also add delicious, fresh contrast. Don’t shy away from adding diced jalapeños if you love extra heat!

Side Dishes

This chili shines as a standalone meal but pairs beautifully with classic sides. Warm, crusty cornbread or tortilla chips are perfect for dipping. A crisp green salad or simple Mexican rice can add balance and texture, rounding out your meal. You really can’t go wrong with whatever accompaniments bring you joy alongside this flavorful Taco Chili Recipe.

Creative Ways to Present

Want to wow guests? Serve the Taco Chili Recipe inside hollowed-out bell peppers for a colorful presentation or layer it over baked potatoes for a cozy, filling option. Alternatively, scoop it into mini bread bowls or stuffed into taco shells for a fun twist that celebrates the taco inspiration. This chili is versatile and lends itself to playful, inviting serving ideas.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Chili Recipe tastes even better the next day as the flavors have time to deepen. Store it in an airtight container in the refrigerator, where it will keep well for up to 4 days. Just reheat on the stove or in the microwave whenever you’re ready for another comforting bowl.

Freezing

This recipe freezes wonderfully, making it a fantastic candidate for meal prep. Let the chili cool completely, then portion it into freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat your Taco Chili Recipe gently over medium heat on the stove, stirring occasionally until warmed through. If microwaving, heat in short bursts, stirring in between to ensure even warming and prevent scorching. This way, the chili stays delicious and comforting every time.

FAQs

Can I make this Taco Chili Recipe vegetarian?

Absolutely! Simply skip the ground beef and add extra beans or diced vegetables like bell peppers and zucchini. Using a plant-based meat substitute can also keep the hearty texture while making it vegetarian-friendly.

Is it possible to make this recipe spicy?

Yes! You can increase the heat by adding chopped fresh jalapeños, a dash of cayenne pepper, or hot sauce according to your taste. The Rotel tomatoes already contribute mild heat, so feel free to adjust as desired.

Can I use a pressure cooker instead of a slow cooker?

You certainly can! Brown the beef as directed, then combine everything in your pressure cooker and cook on high pressure for about 20 minutes, followed by a natural release. This method speeds up the cooking process without sacrificing flavor.

Does this dish freeze well?

Yes, the Taco Chili Recipe freezes beautifully. Just be sure to cool it completely before freezing, and reheat gently to maintain its texture and flavor.

Can I substitute ground beef with other meats?

Definitely! Ground turkey or chicken are great lean alternatives that work well with the taco spices. For a richer flavor, ground pork can also be used. Just adjust cooking times if using larger pieces or whole cuts.

Final Thoughts

There is something truly special about this Taco Chili Recipe that makes it perfect for any occasion, from laid-back family dinners to festive get-togethers. Its vibrant flavors, easy prep, and satisfying heartiness create a dish that’s both comforting and exciting. I encourage you to give this recipe a try—you might just find it becoming your new go-to comfort food treasure!

Taco Chili Recipe

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4.2 from 90 reviews

Author: admin
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 8 servings 1x

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Description

This hearty Taco Chili combines ground beef with a zesty blend of tomatoes, beans, corn, and taco seasoning, slow-cooked to perfection to develop rich flavors. Perfect for a cozy meal, this recipe offers a comforting twist on classic chili with a Mexican-inspired spice profile.

Ingredients

Scale

Meat

1½ lb ground beef

Vegetables and Beans

1 (15-oz) can diced tomatoes (undrained)
1 (10-oz) can Rotel tomatoes (undrained)
1 (15-oz) can corn kernels (drained)
1 (15-oz) can chili beans (undrained)
1 (15-oz) can black beans (drained and rinsed)
1 (8-oz) can tomato sauce

Spices and Seasonings

1 (1-oz) package taco seasoning
2 tsp chili powder
1 tsp cumin
2 Tbsp dried minced onion flakes

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Instructions

Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it is no longer pink, breaking it up as it cooks. Drain any excess grease from the cooked meat.
Combine Ingredients in Slow Cooker: Transfer the cooked beef to a 6-quart slow cooker. Add the diced tomatoes (with juice), Rotel tomatoes (with juice), drained corn kernels, undrained chili beans, rinsed and drained black beans, tomato sauce, taco seasoning, chili powder, cumin, and dried minced onion flakes. Stir thoroughly to combine all the ingredients evenly.
Slow Cook the Chili: Cover the slow cooker with its lid and cook the mixture on the LOW setting for 6 to 8 hours, allowing the flavors to meld and the chili to thicken to your desired consistency.

Notes

Using a slow cooker allows the flavors to develop deeply without much hands-on time.
For a spicier chili, add additional chili powder or diced jalapeños.
Serve with toppings such as shredded cheese, sour cream, and chopped green onions for a complete meal.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
If you prefer, ground turkey or chicken can be used instead of ground beef for a leaner version.

Prep Time: 15 minutes
Cook Time: 6 to 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican-American