Ground Beef Taco Chili is a bold, flavorful twist on traditional chili, infused with classic taco seasonings like cumin, chili powder, and smoked paprika. Combining hearty ground beef, beans, tomatoes, and a rich blend of spices, this chili captures all the savory, spicy, and slightly smoky flavors of your favorite tacos in a comforting, one-pot dish. It’s perfect for weeknight dinners, meal prep, or game-day gatherings.

This recipe is easy, satisfying, and versatile — you can enjoy it as a soup, serve it over rice, or even as a taco filling. The fusion of chili and taco flavors makes it a must-have for anyone who loves Tex-Mex-inspired comfort food.

Why I Love This Recipe

I love this recipe because it’s packed with flavor but simple to make. The taco-inspired spices give it a unique twist while still keeping the heartiness of classic chili.

It’s one of those meals that fills the house with a warm, inviting aroma and satisfies both kids and adults. Plus, it’s incredibly versatile — you can top it with cheese, avocado, or serve it over nachos for a fun twist.

Why It’s a Must-Try Dish

Bold, Tex-Mex flavors: Perfect mix of chili and taco spices.
One-pot convenience: Minimal cleanup, maximum flavor.
Family-friendly: Loved by adults and kids alike.
Quick and easy: Ready in under an hour.
Versatile: Serve as a soup, taco filling, or over rice.

If you love chili and tacos, this recipe is a must-try fusion that combines the best of both worlds.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Servings and Nutrition

Servings: 6
Calories: Approximately 390 kcal per serving

Cuisine: Tex-Mex / American

Course: Main Course / Soup

Ingredients

For the Taco Chili:

1 lb (450 g) ground beef
1 tbsp olive oil (optional, if beef is very lean)
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 can (15 oz / 425 g) kidney beans, drained and rinsed
1 can (15 oz / 425 g) black beans, drained and rinsed
1 can (14.5 oz / 410 g) diced tomatoes
1 can (8 oz / 225 g) tomato sauce
1 cup beef broth (or water)
2 tbsp tomato paste
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp paprika
¼ tsp cayenne pepper (optional for heat)
Salt and black pepper to taste

Optional Toppings:

Shredded cheddar or Monterey Jack cheese
Sour cream or Greek yogurt
Chopped green onions
Sliced jalapeños
Fresh cilantro
Crushed tortilla chips or strips

Simple Cooking Directions

Brown ground beef with onions and garlic.
Add bell pepper, tomato paste, and taco spices.
Stir in beans, diced tomatoes, tomato sauce, and beef broth.
Simmer until chili thickens and flavors meld.
Serve hot with desired toppings.

Step-by-Step Preparation Method

Step 1: Brown the Beef

In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Step 2: Sauté Aromatics

Add chopped onion, minced garlic, and red bell pepper. Sauté for 3–4 minutes until the vegetables are soft and fragrant.

Step 3: Add Tomato Paste and Spices

Stir in tomato paste, chili powder, cumin, smoked paprika, paprika, oregano, cayenne (if using), salt, and black pepper. Cook for 1–2 minutes to allow spices to bloom.

Step 4: Add Liquids and Beans

Pour in diced tomatoes, tomato sauce, and beef broth. Add the drained kidney and black beans. Stir to combine.

Step 5: Simmer

Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes. Stir occasionally until the chili thickens and flavors meld.

Step 6: Serve

Ladle chili into bowls and top with shredded cheese, sour cream, cilantro, or other desired toppings.

How to Serve

Serve in bowls with tortilla chips, crusty bread, or cornbread.
Use as a filling for tacos, burritos, or enchiladas.
Garnish with cheese, avocado, jalapeños, and fresh cilantro for extra flavor.

Additional Recipe Tips

Use lean ground beef to reduce excess grease.
Toast spices briefly with tomato paste for deeper flavor.
For a spicier version, add diced jalapeños or hot sauce.
Let the chili sit for 10–15 minutes before serving — flavors deepen as it rests.
Add corn or zucchini for extra texture and nutrition.

Recipe Variations

Ground Turkey Taco Chili – Swap beef for ground turkey for a lighter version.
Cheesy Taco Chili – Stir in shredded cheese before serving.
Slow Cooker Taco Chili – Brown beef first, then cook on LOW for 6–7 hours.
Vegetarian Taco Chili – Replace beef with extra beans, lentils, or plant-based crumbles.
Extra Spicy Version – Add chipotle peppers in adobo or extra cayenne pepper.

Freezing and Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Cool completely, then freeze in portions for up to 3 months.
Reheating: Reheat on the stove over medium heat. Add a splash of broth or water if it thickens too much.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or spatula
Ladle for serving
Can opener and measuring spoons

Frequently Asked Questions

Q1: Can I make this chili spicier?
Yes! Add diced jalapeños, chipotle peppers, or extra cayenne pepper.

Q2: Can I use canned chili beans instead of plain beans?
Absolutely, they add extra flavor and spice.

Q3: Can I make this in a slow cooker?
Yes! Brown beef first, then add all ingredients (except toppings) and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Q4: Can I make it vegetarian?
Yes! Replace ground beef with lentils, beans, or plant-based crumbles.

Q5: Can I serve it over rice or pasta?
Yes! It’s delicious over steamed rice, pasta, or even baked potatoes.

Conclusion

Ground Beef Taco Chili is a flavor-packed, versatile, and hearty one-pot meal that combines the best of chili and tacos. It’s easy to prepare, perfect for feeding a crowd, and endlessly customizable. Whether served in bowls, over rice, or used as taco filling, this dish is sure to become a family favorite for weeknights, game days, or meal prep.