Dutch Oven Taco Chili

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Chili recipes are a lot like taco recipes: easy, satisfying, different, and delicious. This Taco Chili recipe can be made in the slow cooker or instant pot, but we all know it’s better in a dutch oven on the stovetop or over an open campfire.

Labeling the days of the week as Taco Tuesday and Fiesta Friday are some of the easiest, and most delicious ways, to start your meal planning habit. Be sure to check out Tortilla Lasagna and Dutch Oven Carnitas for some more Mexican-inspired dishes!

Can you use taco seasoning for chili?

Absolutely you can! Whatever taco seasoning you typically use, you can use in this chili. I make it easy in this recipe and use the pre-packaged stuff, but you can always make taco seasoning from scratch with varying heat levels dependent on your family.

How to make Taco Chili in the dutch oven

If you’re looking for how to make this chili in the slow cooker or in the Instant Pot, you’ll want to check out our sister site Farm Table Recipes.

Start by browning your beef in a 5 quart (or larger) dutch oven. As the ground beef begins to brown, add in the green bell peppers and onion. When the beef is almost done browning and the pepper and onions have become soft, spoon out as much of the excess fat as you can. Then sprinkle the taco seasoning into the dutch oven. Allow your seasoning to cook out and mix for just a few minutes.

Next, add the remaining ingredients and give a good stir. Allow the contents to cook on the stovetop over medium to medium-low heat uncovered for about 30 minutes.

Serve or save for the next day. Chili is one of those recipes that gets better the longer is simmers or sits. You can serve this dish as soon as all the ingredients are warm, or you can let it go all day on a woodstove. Or you can enjoy it up to five days later.

The best chili toppings

A topping makes the chili. Whether you’re whipping up this taco chili, an all meat chili, or a traditional chili, you’ll want a variety of delicous toppings for your friends and family to customize their bowls.

  • Jalapenos
  • Cheese (cheddar, pepper jack, Monterey, mozzarella, parmesan)
  • Sour Cream
  • Crackers (oyster, saltine, Ritz)
  • Corn Bread
  • Fresh Herbs (cilantro, parsley)
  • Lime Juice
  • Tortilla Chips

When to serve taco chili

Chili is such a quick and easy dish to make and do so in large quantities. If you’re going to a potluck, a holiday party, having friends over on game day, or just want to make a large batch dinner to freeze for later – chili is the perfect recipe.

How to freeze taco chili

Allow the chili to cool completely. Store in Ziploc freezer bags or other freezer-safe container. Remove all the air possible and store for 4-6 months.

How to use leftover chili

Refrigerated chili will last 3-5 days in the refrigerator. Leftover chili is delicious the next day as is, or you can add it to hot dogs to make chili dogs, as a base to tacos, the topping as Mac and Chili Cheese, empanadas and more!

More Mexican inspired dishes you’ll love

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Easy Taco Chili

Course Dinner, Holiday, Main Course, Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people
Dutch Oven Taco Chili is a show stopper on game day or when you just need some comfort food. Easy to make and easily customizeable, your Taco Tuesday just turned into Taco Chili Tuesday!


  • 5 quart dutch oven
  • meat chopper
  • Knife
  • Cutting board
  • strainer
  • ladel


  • 2 pounds ground beef 80/20
  • 1 packet Taco seasoning (1.25 ounces – El Paso or McCormik)
  • 1 bell pepper chopped
  • 1 yellow onion chopped
  • 15 ounces black beans drained
  • 15 ounces corn drained
  • 14 ounces fire-roasted diced tomatoes with liquid
  • 20 ounces red enchilada sauce
  • 15 ounces pasta sauce
  • salt & pepper to taste


  • Over medium heat on the stovetop, add the ground beef and mash to start browning.
  • When beef is about halfway brown, add the chopped pepper and onion. Stir and cook until tender.
  • When beef is almost brown, use a strainer or spoon to drain most of the green. Return to the burner and add the taco mix. Stir and let cook for a few minutes.
  • Add the remaining ingredients, stir, and allow to simmer for about 30 minutes.*
  • Serve with your favorite toppings.


*Allowing the chili to simmer for 30 minutes helps to develop flavors. However, if you’re in a hurry, you can eat it right away once everything is warm. That should only take about 10 minutes. 


Calories: 384kcal | Carbohydrates: 32g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1120mg | Potassium: 671mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1537IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 4mg

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Recipe Rating


  1. 5 stars
    This was delicious! Will be making this chili again soon!

  2. 5 stars
    This is one of my favorite meals, but especially in the cold winter months. The family loves it too!

  3. Christina says:

    5 stars
    This recipe has so much flavor! It’s a keeper for sure!

  4. I want to try this really soon. Sounds delicious!

  5. Debby Blom says:

    5 stars
    I had leftover taco meat and some peppers that needed to be used so when I came across this recipe I thought I’d give it a try and so very happy to report that I’m glad that I did!! The entire family loved it! I will definitely be making this again.