Change up taco night with Taco Chili! Each bite tastes like a hot and hearty taco in chili form. Serve with lots of toppings then dig in!
My oldest’s very favorite food right now is tacos. If you ask him what he wants for dinner, 100% of the time he’ll tell you tacos.
That being said, everyone’s getting a little sick of tacos so I thought I’d switch things up with Taco Chili!
I know – living on the edge – but the second thing my oldest will tell you he wants for dinner after tacos, is soup or chili, so this meal is a win-win at my house.
Each spoonful of Taco Chili tastes like a big bite of a taco, but since it’s thick and hearty it’s perfect for this time of year when you need a dish that will warm you up on chilly (har) nights.
Taco Chili Ingredients
Browned ground beef is simmered with pantry staples including my homemade taco seasoning (or a taco seasoning packet,) diced tomatoes and chilis, tomato sauce, chicken broth, pinto beans, and black olives.
A lot of Taco Soup or Chili recipes call for cans of black beans and corn – which is totally fine – but I wanted this chili to contain the ingredients we actually eat in or with our tacos. That includes refried beans if we’re at a restaurant (aka pinto beans) and black olives.
That said, feel free to include YOUR favorite taco toppers into your pot of Taco Chili!
Top each bowl with more classic taco toppings like sliced green onions and sharp cheddar cheese, plus a crush of tortilla chips to mimic the crunch of a taco shell. Diced avocado, sour cream, and fresh pico de gallo are also divine.
Don’t forget the cornbread!
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Pin ItCrock Pot Instructions
Taco Chili is also crock pot friendly – whee! Add all the ingredients into your crock pot then slow cook anywhere from 4-6 hours on low.
Whether you make Taco Chili on the stovetop or crock pot, leftovers get better and better so they work super well for easy lunches the rest of the week!
Serve with Gluten Free Cornbread
How to Make this Recipe
- For the Crock Pot: brown ground beef with chopped onion then add it to a 6 quart crock pot with chicken broth, canned pinto beans, tomato sauce, canned diced tomatoes and green chilis, sliced black olives, and taco seasoning then cook on low for 4-6 hours.
- For the Stove Top: brown the beef and onions in a soup pot then add the remaining ingredients and simmer for 30 minutes with the lid on, stirring occasionally.
Both methods are super simple – just depends on when you want to eat!
Last step is to scoop the chili into bowls then top with your favorite taco fixins’. Like I said, I love lots of sharp shredded cheddar cheese and green onions, plus crushed tortilla chips for crunch and a side of homemade cornbread.
Couldn’t be more delicious – enjoy!
More Hearty Chili Recipes
- Easy Turkey Chili
- Kickin’ Green Chili
- Signature Chili
- Crock Pot Sweet Potato & Quinoa Chili
- Crock Pot White Chicken Chili
- No Bean Chili
Equipment
Ingredients
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cups chicken broth
- 15 oz can pinto beans, drained and rinsed, Bush's recommended
- 15 oz can tomato sauce
- 10 oz can diced tomatoes with green chiles
- 3.8 oz can sliced black olives, drained
- 1 recipe homemade taco seasoning, see notes
- Toppings: shredded cheese, green onions, fresh cilantro, tortilla chips, cooked rice
Directions
For the Stovetop:
- Heat a large soup pot or Dutch oven over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks. Drain if necessary then return to the pot.
- Add remaining ingredients, except toppings, then turn heat up to high to bring to a simmer. Place a lid on top then turn the heat down to low and simmer for 30 minutes, stirring occasionally. Taste then add more taco seasoning if desired, and then serve with toppings.
For the Crock Pot:
- Heat a large skillet over medium-high heat then add ground beef and onion and saute until cooked through, breaking beef up as it cooks.
- Drain if necessary then add mixture to a 6 quart crock pot with the remaining ingredients, except toppings, and stir to combine. Cook on low for 4-6 hours then serve with toppings.
Notes
- You can also use 2 Tablespoons of my Large Batch Homemade Taco Seasoning, or a store-bought taco seasoning packet.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Great recipe!! I love Taco Soup, but wanted something a bit more hearty. This was perfect for our first cold snap. I also added 1 can of drained and rinsed pinto beans and a can of fire toasted corn. My whole family ate it up.
That sounds amazing, Lisa! Thank you so much for your feedback and recipe rating!
How many calories per serving?