Delicious and Hearty Taco Chili Recipe for a Cozy Night In

Welcome to my kitchen, where I’m about to share with you my all-time favorite recipe for Taco Chili. This delectable dish is a crowd-pleaser and an absolute must-try recipe for anyone who loves a good chili.

As someone who has spent countless years perfecting my chili recipes, I can confidently say that this particular recipe is a game-changer. It is super easy to make, and it’s made with ingredients that are readily available at your local grocery store.

If you’re looking for a recipe that’s flavorful, hearty, and packed with nutrition, then look no further than this amazing Taco Chili recipe. With its combination of ground beef, beans, hominy, bell peppers, and diced tomatoes with green chilies, it’s the perfect dish to serve as a starter or main course on any occasion.

So without further ado, let’s get started on making this delicious Taco Chili recipe!

Why You’ll Love This Recipe

Taco Chili
Taco Chili

If you’re looking for a hearty and delicious meal to warm up your belly on a chilly evening, then this taco chili recipe might just be the perfect dish for you. This is no ordinary chili recipe – it’s packed with flavor, spice, and all the goodness that you would expect from a classic Mexican taco.

One reason why you’ll love this recipe is its versatility. Whether you’re cooking for a crowd or just feeding your family, this dish has got you covered. It can easily be adjusted to suit your taste preferences or dietary needs by swapping out ingredients or adjusting the spice levels.

Another reason why this recipe is a must-try is because it’s super easy to make. With just a few simple steps, you’ll have a delicious and comforting meal ready to go in no time. Whether you prefer to cook on the stovetop or in a slow cooker, this recipe works equally well in both.

The combination of savory ground beef, sweet hominy, and flavorful beans makes this taco chili recipe one of the best around. The diced tomatoes with green chilies give it an added kick, while the bell peppers add a pop of color and texture to the dish.

Moreover, this recipe can be adapted to make chicken taco chili as well. Simply swap out the beef for lean ground chicken, and you’ve got yourself another tasty variation.

In conclusion, if you’re looking for a super easy and delicious chili recipe that’ll warm up your belly on a chilly evening or any day for that matter, then look no further than this taco chili recipe. Suitable for anyone who loves tacos, chilis, and everything in between.

Ingredient List

Here are all the ingredients you need to make this savory and flavorful Taco Chili:

[Amount of Ingredient] – [Ingredient Name]

  • 2 pounds of ground beef
  • 1 medium yellow onion, diced
  • 2 bell peppers, chopped
  • 1 can (15 ounces) of hominy, drained
  • 1 can (15 ounces) of black beans, rinsed and drained
  • 1 can (15 ounces) of kidney beans, rinsed and drained
  • 2 cans (10 ounces) of diced tomatoes with green chilies, undrained
  • 1 can (8 ounces) of tomato sauce

Taco Seasoning Mix:

  • 2 tablespoons of chili powder
  • 1 tablespoon of taco seasoning
  • 2 teaspoons of cumin
  • 1 teaspoon garlic powder

For Serving:

  • Sour cream
  • Shredded cheese
  • Chopped cilantro leaves

Most of these ingredients are pantry staples and can easily be found in your local grocery store. You’ll notice that the recipe calls for “hominy”, but don’t let this seemingly unusual ingredient discourages you – it adds a unique texture and flavor to the dish. As for the meat, we suggest using lean ground beef or chicken for a healthier option. For a spicier version, add some jalapenos or crushed red pepper flakes to the recipe. Don’t forget to have the garnishes ready too! The sour cream and shredded cheese help balance out the heat while adding additional creaminess to the dish.

The Recipe How-To

Preparing the Ingredients

Before we start with the cooking, let us first prepare our ingredients. The key to a good taco chili is fresh and high quality ingredients. We will need:

  • 2 pounds of ground beef
  • 1 medium yellow onion, chopped
  • 1 medium bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
  • 1 can (15.25 ounces) of hominy, rinsed and drained
  • 1 can (15 ounces) of black beans, rinsed and drained
  • 1 can (15 ounces) of kidney beans, rinsed and drained
  • 1 can (8 ounces) of tomato sauce
  • 2 tablespoons of chili powder
  • 2 tablespoons of taco seasoning

Cooking the Beef and the Vegetables

To start cooking, grab a large pan and put it on medium-high heat. Add the tablespoon of olive oil and wait until it heats up. Then, add the chopped onions, minced garlic, and chopped bell peppers. Cook for about five minutes or until the vegetables are soft.

After that, add two pounds of ground beef to the pan. It is essential to pick lean ground beef as it has less fat, making your chili healthier. Break apart the beef using a spatula, then cook until it is fully browned.

Mixing All Ingredients in a Crockpot

Grab your crockpot; it’s time to mix all the ingredients together!

Add all cooked vegetables and ground beef into the slow cooker first. After that, add canned diced tomatoes with green chilies along with hominy, black beans, kidney beans, tomato sauce, chili powder and taco seasoning.

Stir all ingredients until they are evenly mixed together.

Crock Pot Instructions

Place your slow cooker on low heat setting for six hours or high heat setting for four hours.

Cooking chili slowly in a crock pot allows all flavors to meld together perfectly over time -for best results you should avoid stirring whilst cooking.

After six or four hours have passed depending on what setting was used, give your chili a stir and check if the desired thickness has been reached. If not cook for another hour or so stirring occasionally.

Serve hot.

That’s how easy it is to make Taco Chili! Happy Cooking!

Substitutions and Variations

If you want to change things up a bit in this taco chili recipe, there are some easy swaps and variations you can try.

Firstly, if you’re not a fan of ground beef, you can easily substitute it for ground turkey or chicken. That will make for a leaner chili and could be perfect for those that are health-conscious. Plus, using poultry in this recipe would add a different flavor profile.

If you don’t have all the ingredients listed, don’t worry! You can still make delicious chili by following these suggestions:

– Change out the beans with your favorite kind! Kidney beans and black beans are classic choices, but you can use pinto beans or even chickpeas to add a different texture.

– Don’t have bell peppers? No problem. You can use jalapeños or poblano peppers instead if you prefer. They add a little kick and go great with the taco seasoning.

– Hominy is a unique ingredient here, but if you can’t find it, you can substitute corn kernels instead – preferably sweet corn.

– For vegetarians or for those who just want to skip the meat, simply omit the ground beef and add more beans and vegetables. The chili will still be hearty and filling – no matter the choice of vegetables.

– If store-bought taco seasoning is not available in your country or grocery store or you prefer to make it from scratch, it’s super easy! Mix 1 tablespoon of chili powder with 1 teaspoon of garlic powder, onion powder, ground cumin, paprika or smoked paprika (depending on what taste you like) and ½ teaspoon of dried oregano.

The beauty of a recipe like this is that it’s versatile and forgiving. With just a few adjustments to your preference, this taco chili will still be wholesome and satisfying.

Serving and Pairing

When it comes to serving and pairing, the possibilities for this taco chili recipe are endless. The great thing about this dish is how versatile it is – you can eat it on its own, layer it over some tortilla chips for a hearty plate of nachos, or even use it as a topping for your baked potatoes.

For me, I like to serve my taco chili with a dollop of sour cream and some shredded cheddar cheese on top, along with a side of warm tortilla chips. The richness of the sour cream pairs perfectly with the spiciness of the chili and helps to balance out the flavors.

If you’re looking for a heartier meal, try pairing this taco chili with some rice or quinoa. Simply cook up a batch of your choice of grain and let your guests spoon some of the hot chili over it. By doing this, you offer contrasting texture – and complementing flavors.

One popular way to enjoy taco chili is by creating fun, tasty tacos! For taco champions, just grab a stack of corn or flour tortillas (your preference!), arrange them on the table and offer guests to fill their tortilla shells with all the fixings. Don’t forget letting them add some extra lettuce, cilantro or even extra diced tomatoes for crunch and refreshing touch.

Lastly, if you’re looking for something colder than rice or grains to partner with in order to balance spicy flavors is by serving a side salad that includes ripe avocados, cucumber-bell pepper salad, or roasted vegetables such as broccoli trees sprouts!

This recipe brings together bold flavors that are sure to be crowd-pleasers no matter what pairing you choose. So go ahead and get creative with its serving and pairing options!

Make-Ahead, Storing and Reheating

For those of you who love some planning ahead, the taco chili recipe is perfect for making ahead. You can prepare the dish up to two days before serving it. Just make sure to store it in an airtight container and keep it in the refrigerator until you are ready to serve.

Once you are ready to serve, it is very easy to reheat the chili. You can use a microwave or reheat on the stovetop. If you decide to use the microwave, simply transfer it into a microwave-safe dish and heat for 2-3 minutes.

If reheating on the stovetop, place the taco chili in a pot and add some water if necessary. Reheat over low heat while stirring occasionally so that it heats evenly. You might want to add additional spices, such as cumin or chili powder, as the flavors might have mellowed out during storage.

Additionally, taco chili can be stored in an airtight container in the fridge for up to five days, or in the freezer for up to three months. When freezing, use freezer-safe containers or plastic bags and label them with the date of freezing.

To defrost frozen taco chili, place it in a refrigerator overnight or use the defrost mode on your microwave. Once completely defrosted, reheat using one of the methods mentioned above.

Remember not to store your taco chili at room temperature for too long as bacteria can grow at warm temperatures leading to foodborne illnesses.

Tips for Perfect Results

When it comes to making Taco Chili, my biggest tip is to take your time. This isn’t the type of recipe that you can rush through, so be sure to give yourself enough time to let the flavors meld together properly. If you’re short on time, a slow cooker or crockpot is your best friend.

Another important tip for perfect Taco Chili is to adequately brown your ground beef before adding it to the pot. This adds an extra layer of flavor and prevents the end result from being too fatty or greasy.

Don’t be afraid to experiment with different spice combinations to find the perfect balance for your taste preferences. Some people prefer a more mild chili while others enjoy a spicy kick. Play around with different chili powders and taco seasonings until you find the right combination for you.

If you’re looking to elevate your Taco Chili, try adding in some fresh toppings like diced avocado, shredded cheese, or sour cream. These add extra creaminess and texture to your dish and can take it to the next level.

Lastly, don’t be afraid to make extra! Taco Chili makes for great leftovers and can easily be reheated for lunch or dinner throughout the week. Whether you’re making it on the stovetop or in a slow cooker, this recipe is sure to become a household favorite with these tips for perfect results.

Bottom Line

In conclusion, this taco chili recipe is the perfect comfort food that will warm your soul and bring your taste buds to life! It’s super easy to make and packed with flavors that will keep you coming back for more. With a little bit of prep work and slow cooking, you can impress your friends and family with this delicious dish!

Whether you’re looking for a quick weeknight meal or feeding a crowd during game day, this recipe has got you covered. With its versatile ingredients and customizable variations, you can easily make it your own and experiment with different flavor combinations.

So why not give this taco chili recipe a try? You won’t be disappointed! Trust me, your taste buds will thank you. Plus, with make-ahead, storing, and reheating tips provided, you’ll have leftovers to enjoy throughout the week.

In summary, this recipe article has covered everything from the ingredient list to the FAQ section. So what are you waiting for? Grab your crockpot or slow cooker and get cooking! This taco chili recipe is sure to become a household favorite.

Taco Chili

Taco Chili Recipe

Take a new look at a Southwestern favorite. Here’s a low-maintenance recipe that’s perfect for creating a lot of flavor in two easy steps. And this savory dish only gets better as a leftover. For more delicious recipes, sign up for our weekly emails.
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Course: Main Course
Cuisine: Mexican
Keyword: Easy, Meat, Vegetable
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 8
Calories: 258.6kcal


  • 1 1/2 lbs ground beef
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 can chili beans in sauce (15–16 oz), undrained
  • 1 can red kidney beans (15–16 oz), undrained
  • 1 (15 1/4 ounce) can southwestern corn with bell peppers, drained
  • 1 (15 1/2 ounce) can hominy, drained
  • 1 (10 ounce) can mild enchilada sauce
  • 1 packet taco seasoning mix (about 1 oz)


  • Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands); brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
  • Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.
  • NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.

Your own notes


Serving: 302g | Calories: 258.6kcal | Carbohydrates: 16g | Protein: 18.2g | Fat: 13.4g | Saturated Fat: 5.1g | Cholesterol: 57.8mg | Sodium: 764.7mg | Fiber: 2.9g | Sugar: 4.7g

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