Taco Chili

The nice thing about chili is it’s infinitely customizable; you can even make it taste more like tacos! Our taco chili recipe goes above and beyond. A secret ingredient (ranch dressing mix) adds layers of flavor that will leave others wondering how you did it. To make things even better, a slow cooker does most of the work once you’ve browned the beef. How’s that for easy?

Ingredients for Taco Chili  

• Ground beef: Beef provides texture and protein to the chili.
• Canned beans: Black beans, kidney beans and pinto beans collectively bring loads of protein to this hearty chili.
• Canned hominy: Hominy, like a large form of corn, adds texture.
• Canned diced tomatoes with green chilis: The tomatoes and chilis add flavor and spice to this chili.
• Tomato sauce: Tomato sauce serves as a base flavor for the liquid in the chili.
• Onions: Onions flavor the chili a bit and add texture.
• Ranch dressing mix: Ranch dressing mix puts an unexpected spin on flavorings typically used in chili.
• Taco seasoning: The spices in taco seasoning give this chili a taco-style flavor.
• Canned green chilis: These peppers add a little more spice to the chili.
• Canned diced tomatoes: Diced tomatoes add even more tomato flavor to the chili, plus color and texture.
• Optional toppings: Corn chips, sour cream and cheddar cheese offer an array of options for topping each bowl of chili. Mix and match as you like!

Directions

Step 1: Brown the beef

In a large skillet, cook and crumble the beef over medium-high heat, cooking until the meat is no longer pink, or 8 to 10 minutes. Using a slotted spoon, transfer the beef to a 5-quart slow cooker.

Step 2: Add ingredients to slow cooker

Rinse and drain the beans and hominy. Add them to the beef, along with the canned tomatoes containing green chilis, plus the tomato sauce, onion, the ranch dressing and taco seasoning mixes and pepper. Puree the green chilis and the remaining diced tomatoes in a covered blender until smooth. Stir them into the beef mixture.

Step 3: Slow cook the taco chili

Cook the chili, covered, on low until the flavors are blended, about 6 to 8 hours. Serve with the chili with toppings as desired.

Recipe Variations

• Add enchilada sauce: A couple tablespoons of enchilada sauce adds even more flavor depth.
• Add cocoa powder: Unsweetened cocoa powder enhances virtually any type of chili.
• Use ground turkey instead: Replace the ground beef with ground turkey for a dish that’s lower in fat. Here’s a contest-winning turkey chili recipe to try as well.

How to Store Taco Chili

Once it’s fairly cool, store taco chili in a lidded container in the refrigerator, where it will keep for 3 to 4 days.

Can you freeze taco chili?

Yes, this chili freezes well. Transfer it to stackable freezer storage containers and place them in the freezer, where they’ll keep for several months. Use portion-sized containers to make it easier to grab, thaw, reheat and eat exactly as much as you’d like.

How do you reheat taco chili?

If the chili is frozen, thaw it in the refrigerator overnight before reheating. Heat leftover taco chili in a saucepan on low to medium heat. Add a splash or two of water as needed.

Taco Chili Tips

What’s in ranch dressing mix?

A ranch dressing mix packs all the flavor of a good ranch dressing in a powdered form; mixed into this chili, it flavors everything nicely. Ingredients vary from brand to brand, but this powdered mix usually contains dried forms of buttermilk, garlic, onion and parsley, as well as salt.

Can I make this on the stove instead of in a slow cooker?

Yes, this recipe translates well to a stovetop version. Just brown the meat in a Dutch oven or heavy-bottomed pan, drain the drippings, then add the other ingredients, simmering for about 30 minutes and stirring as needed. Here’s a similar beef and bean taco chili recipe designed for a Dutch oven.

How can I lower the sodium?

For the canned items, check the sodium content on the labels and purchase the brands with the least sodium. Drain and rinse all the canned items that contain salt as an ingredient, as this also removes some sodium. Finally, use low-sodium versions of the ranch and taco seasonings, or make your own without salt.