Beef Taco Chili

5 from 1 vote

I've shared plenty of chili recipes over the years, and the ones that hit the hardest are always the ones that build flavor instead of relying on a packet and hoping for the best. After more than a decade of developing recipes and sharing over 1,000 of them, I know exactly where a pot of chili can go wrong.

beef taco chili in a white bowl with jalapenos, sour cream, shredded cheese, and tortilla chips

Good chili needs enough seasoning to flavor every bite, the right amount of liquid so it isn't watery, and enough simmer time for everything in that pot to actually come together. Those are the little things I pay attention to when I'm developing recipes because I want you to be able to follow my instructions and get a flavorful pot of chili the first time.

Table of Contents

Taco Chili Ingredients

Black Beans/Chili Beans
Diced Tomatoes and Chilies
Onions
Garlic
Salsa
Corn
Broth
Ground Beef or Turkey
Homemade Chili Seasoning or store-bought package

spices, canned tomatoes, corn, diced onions, salsa, corn, and canned beans in separate bowls

How to Make BEEF Taco Chili

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Heat a Dutch oven or large stock pot on medium high heat. When hot, add ground beef.
Break down the ground meat as it cooks.
Add in onions and garlic. Saute.
Add in spices, salsa, beef broth, drained beans, and drained tomatoes and chilis. Stir to combine.
Adjust the heat to medium-low. Cover the pot and allow the chili to simmer.
Open the pot and add the corn. Simmer for an additional 5 minutes.

collage of 4 photos with ground beef, onions, beans, and tomatoes in a Dutch oven

beef taco chili in a Dutch oven with a wooden spoon

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Beef Taco Chili

Brandi Crawford

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course dinner, lunch

Cuisine American

Servings cups

Calories 260 kcal

Want to save this recipe for later?

I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.

Equipment

Cast Iron Dutch Oven

Video

Ingredients

1 pound ground beef or turkey
½ cup diced onions
3 garlic cloves Minced
1 cup salsa
1 cup beef broth
15.5 oz canned black beans Drained
15.5 oz canned chili beans/red beans Drained
15.5 oz canned diced tomatoes and chilies Drained
1 cup whole kernel corn I used frozen, drained. You can also use canned and drained.

Homemade Chili Seasoning (You can also use a store-bought packet)

1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
salt and pepper to taste
½ teaspoon cayenne pepper Optional for spicy.

Instructions

Heat a Dutch oven or large stock pot on medium high heat. When hot, add ground beef.
1 pound ground beef or turkey
Use a meat chopper and break down the ground meat as it cooks. Cook for 4-5 minutes until the meat is no longer pink. Drain any excess fat from the meat.
Add in the onions and garlic. Saute for 3-4 minutes or until the onions and garlic are translucent and fragrant.
½ cup diced onions, 3 garlic cloves
Add in the spices, salsa, beef broth, drained beans, and drained tomatoes and chilis. Stir to combine.
1 cup salsa, 1 cup beef broth, 15.5 oz canned black beans , 15.5 oz canned chili beans/red beans , 15.5 oz canned diced tomatoes and chilies , 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, salt and pepper to taste, ½ teaspoon cayenne pepper
Adjust the heat to medium-low. Cover the pot and allow the chili to simmer until all of the ingredients are combined, for about 15-20 minutes.
The chili is done when it has thickened and the liquids have evaporated. Cook longer if necessary.
Open the pot and add the corn. Simmer for an additional 5 minutes.
1 cup whole kernel corn
Cool before serving.

Notes

You can sub ground beef using any protein you wish. You can also use chicken or cooked rotisserie chicken. If using cooked chicken, add it at the end to prevent dry overcooked chicken.

For salsa, be sure to use a type that is in accordance to how spicy you like your chili. If you don’t like spicy, grab mild salsa.

Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.

If needed, let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.

If the chili is too watery, use a slotted spoon to remove some of the liquid or ladle it out carefully.

Vegetables like zucchini and bell peppers release a lot of water when cooked. Use them sparingly or sauté them separately to reduce moisture before adding them to the chili.

Nutrition

Serving: 1cupCalories: 260kcalCarbohydrates: 16gProtein: 20gFat: 8g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Recipe Pro Tips

What type of meat works in taco chili?

I used ground beef. It provides a rich, hearty taste that complements the chili spices well. You can also use ground turkey, ground chicken, or ground pork. You can also omit the meat completely.

Brown the meat thoroughly before adding other ingredients to enhance the flavor. Wait until the meat is browned and the fat has been drained to add the spice, for optimal flavor.

You can also use chicken or cooked rotisserie chicken. If using cooked chicken, add it at the end to prevent dry overcooked chicken.

What type of beans should I use?

I use a combination of red kidney beans and black beans. You can also use chili beans, pinto beans, or any beans you wish. Drain the canned beans to remove excess liquid and to prevent watery chili.

How do I make taco chili spicy? How can I adjust the spice level to mild or hot?

For salsa, be sure to use a type that is in accordance to how spicy you like your chili. If you don't like spicy, grab mild salsa.

Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.

If you like spicy chili, use medium or hot salsa along with cayenne pepper to give the dish a kick.

My chili is watery. How do I avoid watery chili?

Drain (and rinse if necessary) canned beans and vegetables to avoid adding extra liquid.

Use ingredients like diced tomatoes instead of crushed or pureed tomatoes for a chunkier texture.

Be cautious with the amount of broth or water you add. Start with less and add more if needed. It's easier to add liquid than to remove it.

Let the chili simmer longer to allow more liquid to evaporate and flavors to concentrate.

If the chili is already too watery, use a slotted spoon to remove some of the liquid or ladle it out carefully.

Vegetables like zucchini and bell peppers release a lot of water when cooked. Use them sparingly or sauté them separately to reduce moisture before adding them to the chili.

How to Store Leftover Taco Chili

You can store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

You can reheat it in the microwave or on the stove until warm.

Freezer Tips

Freeze leftovers tightly covered and sealed. For the best quality, consume the frozen chili within 3-6 months. It will still be safe to eat after this time, but the quality may decline.