There’s nothing quite like a steaming bowl of taco chili on a chilly evening, and this recipe is an absolute game-changer. This taco chili combines all the bold, delicious flavors you love from tacos with the comforting warmth of a classic chili. It’s the perfect weeknight dinner that tastes like you spent hours in the kitchen, but comes together in under an hour.
This recipe is incredibly versatile and forgiving, making it perfect for busy weeknights or casual entertaining. The combination of ground beef, beans, and that signature taco seasoning creates a depth of flavor that keeps everyone coming back for seconds. What I love most about this taco chili is how customizable it is—you can load it up with your favorite toppings and make it exactly how you like it.
I’ve been making versions of this recipe for years, and I’ve finally perfected it to share with you today. The secret is using quality ingredients and not skimping on the seasonings. This isn’t your grandmother’s traditional chili; it’s a modern, fun twist that brings together the best of both worlds. Whether you’re serving this to your family on a Tuesday night or bringing it to a potluck, this taco chili is sure to impress.
One of my favorite things about this recipe is how it freezes beautifully. Make a big batch and you’ll have easy meals ready to go for busy weeks ahead. I also love topping mine with all the fixings—crispy tortilla strips, shredded cheese, sour cream, fresh cilantro, and diced jalapeños. It’s almost like a deconstructed taco bar in a bowl, and honestly, who doesn’t love that?
This taco chili recipe is perfect alongside some homemade cornbread or with a side of rice. You could even serve it over crispy tortilla chips for a fun twist. If you’re looking for more crowd-pleasing comfort food recipes, check out my collection of easy weeknight dinners. For more inspiration on seasoning and flavor profiles, visit Serious Eats or Bon Appétit.
I truly believe this is the best taco chili recipe you’ll find, and I can’t wait for you to try it. It’s simple, delicious, and absolutely perfect for any occasion. Let’s get cooking!
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- Toppings: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla strips, diced red onion
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess fat if needed.
- Add the diced onion and red bell pepper to the pot and sauté until softened, about 5 minutes, stirring occasionally.
- Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Add the tomato paste and stir well to coat all the meat and vegetables, cooking for about 1-2 minutes.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper. Stir everything together thoroughly so the spices are evenly distributed and fragrant, about 1 minute.
- Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Stir well to combine.
- Add the black beans, pinto beans, and corn. Stir until everything is well combined.
- Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The longer it simmers, the better the flavors meld together.
- Taste the chili and adjust seasonings as needed. Stir in the lime juice and hot sauce if desired.
- Ladle the taco chili into bowls and top with your favorite toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños, tortilla strips, and diced red onion.
- Serve immediately while hot and enjoy!
Pro Tips
Freezing: This recipe freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Spice Level: If you prefer a milder chili, reduce the chili powder to 2 tablespoons and omit the cayenne pepper. For extra heat, add more cayenne or include fresh diced jalapeños as a topping.
Bean Options: Feel free to use any combination of beans you prefer. Kidney beans, white beans, or refried beans all work wonderfully in this recipe.
Vegetable Additions: Add diced zucchini, mushrooms, or even diced sweet potato for extra nutrition and flavor. Just add them when you add the onions and bell pepper.
Slow Cooker Method: Brown the meat and vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a hands-off approach.
Toppings Are Key: The beauty of this chili is in the toppings. Set out all your favorite fixings and let everyone customize their bowl. Crispy tortilla chips, fresh lime wedges, diced avocado, and green onions are all fantastic additions.
Serving Suggestions: Serve over rice, with cornbread, or alongside a fresh green salad. You can also use it as a filling for quesadillas or nachos for a fun twist.
Gluten-Free: This recipe is naturally gluten-free. Just make sure your chili powder and spices are certified gluten-free if that’s important for your household.
Vegetarian Option: Replace the ground beef with an additional 2 cans of beans or use crumbled tofu cooked with the spices for a vegetarian version.
Storage: Leftover chili keeps in the refrigerator for up to 4 days in an airtight container. Reheat gently on the stovetop or microwave as needed.
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