Taco chili is a fun twist on two family favorites! This hearty recipe is loaded with seasoned beef, beans, and all the taco flavors you crave, served up in a bowl and topped with sour cream, cheddar, and crumbled tortilla chips.
Look. It was only a matter of time before I turned a taco into something that you could eat with a spoon, you guys.
I’m taco obsessed. My fried tacos are a favorite. My taco pasta is divine. My carnitas tacos are life. I even turned tacos into sliders. I’m a taco fan.
I’m also a chili fan. Especially this time of year. This chilly weather practically demands chili. And football games? Dude, you better be serving chili to your hungry football fans. It’s the law.
Anyway, it was high time that I married tacos and chili together.
This is a really easy recipe, but it does start with a package of dried beans. I know, I know. Some of y’all are a little intimidated by dried beans, but I promise it’s easy and they are SO much better than the canned stuff.
I don’t even soak my beans before using them. Crazy, right? But they turn out perfectly tender and they’re just plain easy to make.
This takes about 2 1/2 hours from start to finish, but most of that is hands off time, so don’t be intimidated. Promise me you’ll go boil up some beans, k?
Table of Contents
How to make taco chili:
Rinse and sort through your dried beans to remove any debris.
Add the beans to a large pot. I like to use a dutch oven for this. Add in ten cups of water to the pot.
Bring your beans and water to a boil, then reduce to a simmer and cover the pot. Let this cook for 90 minutes stirring every half hour.
Helpful Tip!
Cooking Dried Beans
- Soaking is optional – you can soak the beans before using or skip this step. I don’t notice much difference at all.
- Don’t salt your beans until they’re partially cooked. The beans won’t get as tender if you add salt to the cooking water.
When the beans are tender, brown the beef until it is cooked through and drain the fat.
Add one packet of taco seasoning to the meat and stir to coat. Add the meat to the pot of beans along with the other packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt.
We like to purchase the 15 bean package that has a little ham seasoning packet inside. We add the seasoning packet to the pot at this point, but if you buy beans without the seasoning, I’ve got you covered! Add a teaspoon of cumin and a teaspoon of chili powder. Stir this all together well.
Cover and cook on low heat for another 45 minutes.
Serve with your favorite taco dressings! Avocado, sour cream, black olives, cheese, tortilla chips, frito chips, whatever you want!
More chili recipes:
Taco Chili
Ingredients
- 1 package Hurst’s 15 Bean Soup
- 10 cups water
- 1 pound ground beef
- 2 packets taco seasoning
- 14 ounce can diced tomatoes
- 10 ounce can enchilada sauce
- 4 ounce can diced green chiles
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
Instructions
- Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
- Bring to a boil, reduce to a simmer, and cover the pot.
- Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
- When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
- Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
- Cover and continue cooking on low for 45 minutes.
- Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.
Amy @ The Blond Cook says
This looks just like what I need today! It’s a cold windy day here and I’d love to have a big pot of that simmering right now… looks amazing!
Joann says
Hi Karly, I just saw the recipe for the Taco Chili and it looks delicious. I do have a question, it’s probably a dumb one, but I just want to make sure before I mess it up (hahaha). But when you cook the beef and drain it, you add 1 Pkg. of taco seasoning. Do you also add the water recommended on the pkg. for the taco seasoning? Thanks for any help you can give me. Keep the recipes coming and have a Wonderful Day.
Karly says
I don’t add the water, but it won’t hurt anything if you do. The meat is getting mixed into the soup, so the extra water isn’t going to make much of a difference. 🙂
Chava @ Almost Kosher says
I’ve been craving chili something bad. I think it’s all the cold weather. Or maybe it’s the upcoming Superbowl. Either way, yours looks delicious.
Annie says
This looks great! My husband doesn’t love soups but taco +chili… he’ll be sold. Thanks!
romain | glebekitchen.com says
Tacos and chili. That’s match made in heaven. And lots of beans. Very healthy too. I like it!
Jackie {The Beeroness} says
these are totally the “chili months” I could eat it ever day.
Zainab says
I love the sound of this chili. I am adding to our weeknight rotation.
Steve says
After I cook the beans, do I also drain them before adding the meat, it doesn’t say?
Karly says
Nope, the beans will soak up most of the liquid, so there won’t be a lot left to drain anyway. 🙂
Christin@SpicySouthernKitchen says
Now that’s a bowl full of flavor! Perfect for a chilly night!
Morgan @ Host the Toast says
Tacos and chili are two of my all-time faves. Great idea, and it looks DELICIOUS. Plus I’m totally with you. Bean-filled chili is the best chili, for sure.
Amy @Belly Full says
JUST had a debate on FB as to whether beans belong in chili. For ME the only answer is yes. Because DUH. So, naturally I love this recipe and would like a big ‘ol bowl of it STAT, k?? Thanks.
Kristie says
We absolutely loved your slow cooker chili recipe and your refried bean recipe is AH-MAZING! Would Hurst’s pinto or chili beans work in this taco chili recipe?
Karly says
Sorry for the delay! Sooooo, I THINK that using pinto beans or chili beans would be fine here. I’m not sure if they’ll soak up the same amount of water as they cook, so your chili might be a bit thinner because of that, but you could always drain off the liquid and then add it back in to get it as thick as you like. Otherwise, it should work perfectly.
And I’m so glad to hear the chili and refried beans were a hit for your family! <3
Carlee says
Um, yes please! My football watching crew would love this. We adore tacos and chili so there’s no way this isn’t good!
Cheryl says
Have you tried this in the Instant Pot? I would think it work, but I’m not sure of the time to cook.
Holly N @ Spend With Pennies says
This looks delicious! We absolutely LOVE chili and always serve it with cheese toast or corn bread! I can’t wait to give this taco version a try!