Taco chili is exactly what it sounds like: seasoned ground beef, beans, hominy, and tomatoes simmered together into a thick, spoonable bowl that covers taco night and chili night in one pot. It serves 12, leans almost entirely on pantry staples, and takes about 10 minutes of actual hands-on work. If you want a big, forgiving recipe that feeds a crowd without much fuss, this is a solid choice.
Before you start
The one technique that matters here is browning the ground beef properly before it goes into the stockpot. Use a large pan over medium-high heat and don’t stir constantly — let the meat sit for a minute or two so it browns rather than steams. Crowding the pan traps moisture and you’ll end up with grey, boiled meat instead of browned meat, which means less flavor in the finished chili. Once browned, drain the fat before combining with the other ingredients; leaving excess grease in makes the broth oily and dulls the seasoning. Ground beef is safe to eat once it reaches an internal temperature of 160°F (71°C) — at that point there should be no pink remaining.
Mistakes to avoid
- Not draining the canned beans and hominy: The liquid in those cans is starchy and can make the chili taste flat. Drain and rinse before adding them to the pot.
- Skipping the simmer time: The recipe calls for at least 45 minutes for a reason. Cutting it short leaves the ranch and taco seasonings tasting sharp and separate rather than blended into the broth. If you have an extra 15 minutes, use it.
- Adding the full can of water without tasting first: The recipe uses one emptied can of water to loosen the chili. Add it gradually — the stewed tomatoes already release a lot of liquid, and you may want a thicker result.
- Using pre-shredded bagged cheese straight from the fridge: Cold cheese dropped onto hot chili clumps rather than melts. Let it sit at room temperature for a few minutes, or stir it directly into the hot chili so it melts in smoothly — skip the garnish step entirely if you want one less thing to manage, not worth the extra dish.
- Not tasting the seasoning before serving: Packaged taco and ranch seasonings vary in saltiness by brand. Taste the chili in the last 10 minutes of simmering and adjust with a pinch of salt or extra chili powder if needed.
Make-ahead notes
This chili keeps well in the fridge for up to 4 days in a sealed container — the flavor genuinely improves by day two as the seasonings settle. For freezing, cool the chili completely, then portion it into freezer-safe containers or zip bags (lay bags flat to save space); it freezes well for up to 3 months. Reheat from frozen in a saucepan over medium-low heat with a splash of water to loosen it, stirring occasionally, until it reaches a full simmer throughout. From the fridge, the microwave works fine — cover loosely and stir halfway through. Add the cheese and fresh jalapeño after reheating, not before freezing.
Best Taco Chili Recipe (One-Pot, Feeds a Crowd)
Equipment
Ingredients
- 1 packet dry ranch seasoning - 1 oz / 28g
- 2 cans yellow hominy - 15 oz / 425g each, drained
- 2 cups sharp cheddar cheese - 225g, shredded, for topping
Instructions
- Heat a large 12-inch (30cm) skillet over medium-high heat. Add the ground beef, diced onion, minced garlic, and diced jalapeño. Cook for 8-10 minutes, breaking the beef into small pieces, until the meat is deeply browned and no pink remains (internal temp 160°F / 71°C). Drain the excess fat.2 pounds ground beef (minced beef), 1 medium onion, 1 medium jalapeño, 3 cloves garlic
- Transfer the beef mixture to a 6-quart (5.7L) or larger stockpot. Add the ranch seasoning, taco seasoning, chili powder, chopped green chiles, drained hominy, drained kidney beans, drained pinto beans, and stewed tomatoes with their juices.1 packet dry ranch seasoning, 1 packet taco seasoning, 1/2 teaspoon chili powder, 1 can green chilis (green chilli in British English), 2 cans yellow hominy, 1 can red kidney beans, 1 can pinto beans, 3 cans stewed tomatoes
- Fill one of the emptied cans with water (about 14 oz / 400ml) and pour it into the pot. Stir until everything is well combined.1 can water
- Bring to a gentle boil over medium heat, then reduce to medium-low. Simmer uncovered for 45-60 minutes, stirring occasionally, until the chili has thickened slightly and the flavours have melded.
- Ladle the chili into bowls and top with shredded cheddar cheese and sliced jalapeños. Serve immediately.2 cups sharp cheddar cheese, 1 medium jalapeño
Notes
Nutrition
FAQ
Can I use ground turkey instead of ground beef?
Yes, ground turkey works as a straight swap by weight. Cook it to an internal temperature of 165°F (74°C) and make sure no pink remains — turkey is leaner than beef, so the chili will be slightly less rich, but the seasoning carries it well.
Do I need a specific size stockpot?
You need a large one — at least 6 quarts. This recipe combines 2 pounds of beef with multiple cans of beans, hominy, and tomatoes plus water, and it adds up fast. A pot that’s too small makes stirring difficult and increases the chance of scorching on the bottom.
How do I know when the ground beef is fully cooked?
It’s done when there is no pink left anywhere in the meat and it reads 160°F (71°C) on an instant-read thermometer. Breaking the meat into small crumbles as it cooks helps it brown evenly and makes it easier to spot any undercooked spots.
Can I leave out the hominy if I can’t find it?
Yes — the chili will still work without it. Hominy adds a mild, slightly chewy texture that’s different from beans; if you skip it, you can add an extra can of kidney or pinto beans, or just leave the volume slightly lower and reduce the water accordingly.
Try these next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Ultimate Cheesy Beef Bake
- Hearty Beef Cauliflower Bake
