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!
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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.
- 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
- Dutch Oven Carnitas (Mexican Pulled Pork)
- Easy Baked Salsa Chicken
- Spicy Chipotle Chili
- Cast Iron Mexican Frittata with Pico de Gallo
Easy Taco Chili
- 5 quart dutch oven
- meat chopper
- Cutting board
- 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.