Spicy Taco Chili Recipe: The Ultimate Guide for Slow Cooker, Instant Pot & Stovetop
This is the best, easy-to-make Spicy Taco Chili, giving you your taco fix in a bowl! Familiar taco seasoning flavors cook with beef and beans, making it a simple meal you will love to serve up all season long. Make it in the slow cooker/crockpot, instant pot, or on the stove!
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About This Spicy Taco Chili
As soon as the crisp, cool air of fall arrives in Colorado, my kitchen transforms into a chili haven. My passion for hearty chili recipes is a well-known fact, and for good reason! There’s nothing quite like a comforting bowl of chili to warm you from the inside out, especially when it’s bursting with the exciting flavors of your favorite tacos.
Imagine all the deliciousness of a Taco Tuesday, but in a warm, satisfying bowl of soup. That’s precisely what this Spicy Taco Chili delivers! It’s a culinary hug that combines familiar taco seasonings with tender beef and a medley of beans, creating a simple yet incredibly flavorful meal that you’ll want to enjoy all season long. Whether you’re gathering with family for a cozy dinner or hosting friends for game day, this chili is sure to be a crowd-pleaser.
What truly elevates this chili is an abundance of fresh, vibrant toppings. Forget plain chili; a big bowl of this spicy taco chili, laden with a variety of toppings, is my ultimate happy place. The creamy tang of sour cream, the salty crunch of tortilla chips, the sharpness of shredded cheddar, and the fiery kick of sliced jalapeños each add a new layer of flavor and texture, making every spoonful an interesting and delightful experience. It’s the perfect blend of spice, savory, and fresh, making it a truly unforgettable comfort food.
And if you can’t get enough of those vibrant taco flavors, why not whip up an easy taco salad for lunch this week? It’s a great way to extend the taco love!
Ingredients for a Flavorful Chili
Crafting the perfect Spicy Taco Chili starts with selecting quality ingredients that build layers of flavor. Here’s what you’ll need to create this hearty and delicious meal:
- Oil: We recommend using either extra virgin olive oil or avocado oil. Both offer a neutral flavor that won’t overpower the chili, and they have higher smoke points, making them ideal for browning the meat and softening the onions.
- Onion: A staple in most chili recipes, diced white or yellow onion provides a sweet and savory base. As it cooks down, it releases aromatic compounds that are essential to the chili’s depth.
- Beef: Opt for lean ground beef, specifically an 80/20 ratio. This ensures enough fat for flavor without making the chili overly greasy. Remember to drain any excess fat after browning for the best results.
- Beans: This recipe calls for hot chili beans and kidney beans. The hot chili beans add an immediate layer of spicy flavor, while kidney beans contribute a hearty texture and classic chili feel. Crucially, do not drain the liquid from the cans – it’s vital for the chili’s consistency and flavor. For a more varied texture, consider adding black beans or pinto beans as well.
- Tomatoes: Fire-roasted diced tomatoes are highly recommended. Their smoky, slightly charred flavor makes a significant difference, adding a depth that regular diced tomatoes simply can’t match. If you can’t find fire-roasted, regular diced will work, but you might miss that extra layer of complexity.
- Tomato Paste: A small amount of tomato paste goes a long way in concentrating the tomato flavor and adding a rich umami punch, thickening the chili slightly.
- Spices: The heart of any good chili lies in its spice blend. You’ll need a combination of salt, pepper, ground cumin (for warmth and earthiness), chili powder (the classic chili flavor), smoked paprika (for a smoky depth), garlic powder, cayenne pepper (for that spicy kick), onion powder, and dried oregano (for an aromatic, slightly earthy note). This blend is carefully balanced to deliver a robust taco-inspired flavor.
- Cocoa Powder: This might sound unusual, but a touch of Dutch-processed cocoa powder is a secret ingredient in many great chilis. It doesn’t make the chili sweet; instead, it deepens the flavor profile, adding richness and a subtle bitterness that enhances the other savory notes.
- Toppings: Don’t underestimate the power of toppings! We recommend a generous spread of sliced avocado, cool sour cream, creamy shredded sharp cheddar cheese, fresh chopped cilantro, crunchy crushed tortilla chips, and extra sliced jalapeños for those who love more heat. These additions provide a delightful contrast in texture and temperature, elevating the entire dish.
Essential Tools for Your Kitchen
Having the right kitchen tools can make a huge difference in the ease and enjoyment of preparing this Spicy Taco Chili. While not all are strictly necessary, they certainly streamline the cooking process and enhance the overall experience:
- A quality chef’s knife is indispensable for efficient and precise chopping of onions and other fresh toppings. A sharp knife ensures safety and speeds up prep time.
- For browning the beef and sautéing onions, a durable and reliable skillet is key. I consistently recommend a cast iron skillet, like the Le Creuset Signature Iron Handle Skillet, for its even heat distribution and ability to develop incredible flavor. A more budget-friendly option like a Lodge cast iron skillet works wonderfully too.
- If you’re a fan of quick, hands-off cooking, the Instant Pot Ultra 6 Qt (or an Instant Pot Max) is fantastic. It’s truly more than just a pressure cooker, offering sauté functions and making meal prep incredibly fast.
- For those who prefer the traditional stovetop method, a sturdy Dutch oven is an excellent investment. Its heavy construction ensures even simmering and retains heat beautifully, making it perfect for long, slow cooks.
- Don’t forget a reliable cutting board, ideally a large one for ample prep space.
Note: This content has been updated and expanded from the original post published on October 2, 2017, to provide more comprehensive information and tips for our readers.
How to Master Spicy Taco Chili
Making this Spicy Taco Chili is incredibly straightforward, regardless of your preferred cooking method. The core steps remain consistent, focusing on building deep flavors before allowing the chili to simmer to perfection. Here’s a detailed breakdown:
Choose Your Preferred Cooking Method
One of the best features of this recipe is its versatility. You can prepare this delicious chili in your slow cooker for a hands-off approach, in an Instant Pot for speed, or on the stovetop for classic control. While the cooking times and exact steps for each method vary slightly, the general process of browning the meat and combining ingredients is similar. You’ll find specific, detailed instructions for each method in the comprehensive recipe card below.
Perfectly Cook the Meat and Onion
This initial step is crucial for developing the foundational flavors of your chili. Begin by heating your chosen cooking vessel (a large skillet for stovetop/slow cooker, or the Instant Pot on sauté mode) with a small amount of oil. Add the diced onion and cook until it softens and becomes translucent, usually about 2-3 minutes. This gentle sauté brings out their natural sweetness.
Next, add the lean ground beef to the pan. Break it apart with a spoon and cook until it’s thoroughly browned. This browning step, known as the Maillard reaction, creates rich, savory flavors that are essential for a delicious chili. Once the beef is cooked, make sure to drain any excess fat to prevent your chili from becoming greasy.
Simmer to Perfection
After browning, combine the cooked meat and softened onion with all the remaining chili ingredients. This includes the beans (undrained!), fire-roasted tomatoes, tomato paste, and your carefully selected blend of spices and cocoa powder. Stir everything together thoroughly to ensure all the flavors meld. For Instant Pot users, it’s vital to scrape the bottom of the pot after adding the ingredients to loosen any browned bits, preventing a “burn” notice during pressure cooking.
Once combined, cook the chili according to your chosen method (slow cooker, Instant Pot, or stovetop) following the specific times provided in the recipe card. The simmering process allows the ingredients to meld, creating a rich, deeply flavored chili.
Finally, serve your warm, spicy taco chili in bowls, piled high with your favorite fresh toppings. Enjoy every flavorful bite!
Craving more delicious chili recipes? Don’t miss these: Chipotle Chili | Queso Chili | Turkey Pumpkin Chili | Instant Pot Carne Asada Chili
Frequently Asked Questions (FAQ)
Can I Use Leftover Taco Meat for This Recipe?
Absolutely! This recipe is incredibly adaptable, and using leftover cooked taco meat is a fantastic shortcut. If you have already seasoned and cooked ground meat from a previous meal, you can completely skip the initial browning step. Simply add your pre-cooked taco meat along with the softened onions and all the other ingredients directly into your slow cooker, Instant Pot, or Dutch oven to simmer. This not only saves time but also reduces cleanup, making it an even quicker weeknight meal solution.
How Can I Adjust the Spice Level?
Customizing the heat level of your chili is easy! For a milder chili, you have a few options: swap out the hot chili beans for regular or mild chili beans, and consider omitting the cayenne pepper entirely. You can always add a pinch more cayenne later if you decide you want more heat. If you’re like us and prefer your chili with a fiery kick, feel free to add an extra 1/4 teaspoon (or even more!) of cayenne pepper. You can also incorporate fresh diced jalapeños or a dash of your favorite hot sauce at the end for an added layer of heat.
Taco Seasoning vs. Homemade Spice Mix
While our recipe provides a specific blend of spices for optimal flavor, you can certainly use pre-made taco seasoning as a convenient alternative if you’re short on individual spices. As a general guideline, you’ll need about 3 to 4 teaspoons of store-bought taco seasoning to replace the ground cumin, chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and pepper. It’s important to remember that pre-packaged seasonings can vary in salt content and spice profile, so taste and adjust as needed. However, even when using taco seasoning, we highly recommend still adding the cocoa powder; it contributes a unique depth of flavor that is often missing from standard taco mixes.
Can I Substitute the Meat?
Yes, absolutely! While ground beef is traditional and delicious in this recipe, it’s very flexible. You can easily substitute it with other ground meats. Ground turkey or ground chicken are excellent leaner alternatives that will still absorb the rich taco flavors beautifully. If using a leaner meat, you might want to add a little extra olive oil when browning to prevent sticking. Ground lamb could also offer a unique and rich flavor profile, adding an adventurous twist to your chili. Just ensure whichever meat you choose is thoroughly cooked and browned before proceeding with the rest of the recipe.
Can You Freeze Taco Chili?
This Spicy Taco Chili freezes exceptionally well, making it perfect for meal prep or saving leftovers! To freeze, first allow the chili to cool completely to room temperature. Then, transfer it to freezer-safe containers or heavy-duty freezer bags. We love freezing individual portions, so it’s easy to grab and reheat just what you need. It will stay fresh in the freezer for up to 4 months without losing flavor or texture. When you’re ready to enjoy it, simply thaw overnight in the refrigerator and reheat following our instructions below.
Need more dinner inspiration? Browse my extensive main dish recipes page for delicious ideas!
What to Serve with Spicy Taco Chili
The beauty of this Spicy Taco Chili lies in its versatility, especially when it comes to serving! While it’s incredibly satisfying on its own, a thoughtful selection of accompaniments and toppings can elevate the meal to a whole new level. Here are some of our favorite ways to serve this chili:
- Classic Toppings: As mentioned, load up your bowls with creamy sliced avocado, a dollop of cool sour cream, a generous sprinkle of shredded sharp cheddar cheese, fresh chopped cilantro, crunchy crushed tortilla chips, and fiery sliced jalapeños.
- Additional Topping Ideas: Get creative with other delicious additions like crumbled Cotija cheese or queso fresco for a salty, tangy kick, crunchy Fritos corn chips for an extra textural layer, finely diced red onion for a pungent crunch, a dash of your favorite hot sauce for more heat, fresh pico de gallo, or thinly sliced green onions for a mild onion flavor.
- Alongside Cornbread: A warm slice of homemade cornbread is a classic pairing with any chili. Its slightly sweet and crumbly texture perfectly complements the savory, spicy chili.
- Over Rice or Quinoa: For a heartier meal, serve your chili over a bed of fluffy white rice, brown rice, or protein-rich quinoa.
- Taco Chili Nachos: Repurpose leftovers into amazing nachos! Spoon chili over tortilla chips, top with cheese, and bake until melted. Add fresh toppings afterward.
- Stuffed Bell Peppers or Sweet Potatoes: For a healthier option, stuff roasted bell peppers or baked sweet potatoes with the chili.
Storage and Reheating Tips
Proper storage and reheating are key to enjoying your Spicy Taco Chili long after it’s made. This chili is fantastic for meal prepping and tastes even better the next day as the flavors continue to meld and deepen.
- Storing Leftovers: Always allow your chili to cool completely to room temperature before storing. Once cooled, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 to 5 days, making it perfect for lunches or quick dinners throughout the week.
- Reheating a Large Batch: For reheating a big batch of chili, the stovetop is your best friend. Transfer the chili to a Dutch oven or a large pot. Reheat over medium heat, stirring occasionally, until it’s warmed through. Add a splash of water or broth if it seems too thick.
- Reheating Individual Portions: If you’re just reheating a single serving, the microwave is a convenient option. Place your portion in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until it reaches your desired temperature.
- Freezing: As mentioned earlier, this chili freezes wonderfully. After cooling to room temperature, transfer to freezer-safe containers or bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 4 to 5 months.
- Thawing Frozen Chili: The best way to thaw frozen chili is to transfer it to the refrigerator overnight. Once thawed, reheat using the stovetop or microwave methods described above. For quicker thawing, you can also gently reheat from frozen on the stovetop over low heat, stirring frequently, or use the defrost function in your microwave.
More Comforting Soup Recipes to Explore
If you’ve fallen in love with the comforting warmth of this Spicy Taco Chili, you’ll surely enjoy exploring more of my favorite soul-soothing soup recipes:
- Creamy Pumpkin and Sweet Potato Soup is a velvety, sweet, and savory delight. It’s incredibly comforting and versatile, offering three different possible cooking methods to suit your schedule.
- This hearty Tuscan White Bean Soup is packed with nutritious white beans, an abundance of fresh vegetables, and tender wilted greens. It’s a light yet satisfying meal perfect for any day of the week.
- Our comforting Instant Pot Tortilla Soup brings together simple ingredients for a warm bowl of flavorful soup that’s incredibly quick to make. It’s a vibrant and satisfying option for when you need dinner on the table fast.
For those busy weeknights when you need a quick meal shortcut, make sure to try this homemade chili seasoning recipe. It’s perfect for whipping up an easy chili in minutes or for seasoning meats and veggies to add a burst of flavor to any dish.
Finally, if you make this fantastic spicy taco chili recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment below! Your feedback truly means the world to me, and I take the time to respond to every single comment. Don’t hesitate to drop any questions you might have as well!
Oh, and make sure to tag me on Instagram, Facebook, or Pinterest if you share your culinary creations! Seeing these recipes come to life in your homes is my absolute favorite thing. It genuinely makes my day to look through your photos!
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Spicy Taco Chili
Equipment
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Organic Bamboo Cutting Board
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Wusthof Knife Set
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Instant Pot Ultra 6 Qt
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Instant Pot Max
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Le Creuset Signature Iron Handle Skillet, 9-Inch
Ingredients
- 1/2 tsp olive oil
- 1/2 white onion diced
- 1 lb lean ground beef (80/20)
- 1 16 oz can hot chili beans
- 1 16 oz can kidney beans
- 1 16 oz can fire roasted tomatoes
- 2 Tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cocoa powder
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper*
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- Sliced avocado
- Sour cream
- Shredded sharp cheddar cheese
- Cilantro
- Crushed tortilla chips
- Sliced jalapeños
Instructions
Slow Cooker
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In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add diced onion and cook until they begin to soften, approximately 3 minutes.
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Add beef and cook until browned, approximately 4-5 minutes. Drain any excess fat.
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Remove from heat and add to the bowl of a slow cooker.
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Add the remaining ingredients for the chili to the slow cooker (hot chili beans, kidney beans – undrained, fire-roasted tomatoes, tomato paste, salt, pepper, cocoa powder, ground cumin, chili powder, smoked paprika, garlic powder, cayenne pepper, onion powder, and dried oregano). Stir well to combine all ingredients thoroughly.
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Cover and cook on High for 4 hours, or on Low for 8 hours, until the chili is hot and flavors have melded.
Instant Pot
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Add oil to the Instant Pot insert and set to the Sauté setting (Normal). Once hot, add diced onion. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
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Add beef and cook until browned, about 4 to 5 minutes, breaking it up with a spoon. Drain any excess fat. Turn off the Sauté function on the Instant Pot.
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Add the remaining ingredients (hot chili beans, kidney beans – undrained, fire-roasted tomatoes, tomato paste, salt, pepper, cocoa powder, ground cumin, chili powder, smoked paprika, garlic powder, cayenne pepper, onion powder, and dried oregano), stirring well to combine. Make sure to scrape the bottom of the pot thoroughly to get all the browned bits off, which helps to avoid the dreaded “burn” notice. Secure the lid and ensure the venting knob is sealed. Cook on High pressure for 15 minutes. Once cooking is complete, perform a manual release of the pressure.
Stovetop
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Add oil to a large Dutch oven or heavy-bottomed pot and heat over medium-high heat. Once hot, add diced onion. Cook, stirring occasionally, until softened, about 2 to 3 minutes.
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Add beef and cook until browned, about 4 to 5 minutes, breaking it up with a spoon. Drain any excess fat.
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Add the remaining ingredients (hot chili beans, kidney beans – undrained, fire-roasted tomatoes, tomato paste, salt, pepper, cocoa powder, ground cumin, chili powder, smoked paprika, garlic powder, cayenne pepper, onion powder, and dried oregano), stirring to combine everything thoroughly.
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Bring the chili to a gentle simmer, then reduce heat to low, cover, and cook for about 30 to 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.
Serve
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Serve warm in bowls, generously topped with sliced avocado, cool sour cream, shredded cheese, fresh cilantro, crunchy tortilla chips, and extra sliced jalapeños for an added burst of heat and flavor!
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Notes
Nutrition