Best Taco Chili Recipe (One-Pot, Feeds a Crowd)
This Best Taco Chili is perfect for so many reasons. First of all, it’s delicious. Second, it is easy to prepare. Third, it doesn’t really require a lot of fresh ingredients.
Equipment
Large skillet (12-inch / 30cm)
6-quart stockpot or larger
Wooden spoon
Can opener
Cutting Board
Chef’s Knife
Ladle
Ingredients
2 pounds ground beef (minced beef) - 900g, 80/20 blend recommended
1 medium onion - diced
1 medium jalapeño - seeded and diced
3 cloves garlic - minced- 1 packet dry ranch seasoning - 1 oz / 28g
1 packet taco seasoning - 1 oz / 28g
½ teaspoon chili powder
1 can green chilis (green chilli in British English) - chopped ; 8 oz / 227g- 2 cans yellow hominy - 15 oz / 425g each, drained
1 can red kidney beans - 15 oz / 425g, drained and rinsed
1 can pinto beans - 15 oz / 425g, drained and rinsed
3 cans stewed tomatoes - 14.5 oz / 411g each, undrained
1 can water - use an emptied bean or tomato can, approximately 14-15 oz / 400ml- 2 cups sharp cheddar cheese - 225g, shredded, for topping
- 1 medium jalapeño - sliced, 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
Storage: Refrigerate in a sealed container for up to 4 days. Freeze in portioned zip-top bags (laid flat) or containers for up to 3 months. Do not add cheese or fresh jalapeños before freezing — add those after reheating.
Make-Ahead: This chili tastes even better on day two — make it the night before and reheat gently on the stove with a splash of water.
Substitutions: Swap ground beef for ground turkey (cook to 165°F / 74°C). Use black beans in place of kidney or pinto beans for a milder flavour. Two cans of drained sweet corn can replace the hominy if unavailable.
Reheating: From frozen, reheat in a saucepan over medium-low with a splash of water until fully simmering. From the fridge, microwave loosely covered, stirring halfway through.
Pro Tip: Don't stir the beef constantly when browning — let it sit for 1-2 minutes at a time so it develops a deep brown crust instead of steaming grey. This is where most of the chili's depth of flavour comes from.
Gluten-Free Note: All ingredients are naturally gluten-free, but verify that your ranch and taco seasoning packets are certified gluten-free, as formulations vary by brand.
Nutrition
Serving: 1servingCalories: 376kcalCarbohydrates: 23gProtein: 22gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 992mgPotassium: 637mgFiber: 6gSugar: 6gVitamin A: 689IUVitamin C: 17mgCalcium: 208mgIron: 4mg
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