This taco chili is the kind of bowl I crave on chilly evenings, when the house already smells like sautéed onions and toasted spices before anyone asks what is for dinner. I first combined my love for taco night with a slow-simmered chili after a week of back-to-back kid activities when I needed one pot, big flavor, and hands-off ease. The result was unexpectedly perfect: hearty ground beef, three kinds of creamy beans, and a rich tomato base that soaks up smoky paprika, chili powder, and taco seasoning. The first time I served it, the table went quiet except for the crunch of tortilla chips being dipped.

What makes this special is the balance. There is depth from beef broth and ranch mix, a gentle heat from green chiles, natural sweetness from corn, and a thick, glossy body thanks to the undrained beans. It feels like taco night and chili night merged into one comfort-forward bowl. We pile it high with sharp cheddar, a dollop of sour cream, and fresh cilantro, then pass lime wedges around. It is unfussy, reliable, and even better the next day, which is probably why it has become my midweek hero.

Ingredients

• Ground beef (1 pound): Choose 85 percent lean for the best balance of flavor and moisture. Drain excess fat if needed, but keep a little for richness.
• Onion (1 small, diced): Yellow onion brings sweetness as it softens and forms the flavorful base with the beef.
• Garlic (3 cloves, minced): Adds aromatic depth; mince finely so it melts into the sauce without turning bitter.
• Chili powder (1 teaspoon): Classic chili warmth and color; use a fresh, fragrant blend for the brightest flavor.
• Smoked paprika (1 teaspoon): Adds gentle smokiness that mimics slow-smoked meat in a quick stovetop chili.
• Taco seasoning (1 packet or 3 tablespoons): A dependable flavor backbone; homemade or store-bought both work.
• Beef broth (2 1/2 cups): Provides body and savory depth; low sodium lets you control salt.
• Pinto, black, and kidney beans (three 15-ounce cans, undrained): A trio of textures and color; the bean liquid helps thicken.
• Diced green chiles (4-ounce can, undrained): Mild heat and brightness without overpowering spice.
• Frozen corn (2 cups): Adds sweetness and pops of texture; no need to thaw first.
• Diced tomatoes (14.5-ounce can, undrained): Juicy acidity that balances the spices and beef.
• Ranch dressing mix (1 packet): A savory lift with herbs and tang that rounds out the broth.
• Kosher salt and black pepper: Season to taste to bring all the flavors into focus.

Instructions

Brown the beef and aromatics: Heat a large pot or Dutch oven over medium-high. Add the ground beef and diced onion, breaking the meat into small crumbles. Cook until the beef is browned and the onions are translucent, 7 to 8 minutes. If there is excessive fat, spoon off a little, leaving about a tablespoon for flavor. Bloom the spices: Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in chili powder, smoked paprika, taco seasoning, a pinch of salt, and several grinds of black pepper. Stir constantly for 30 to 60 seconds to bloom the spices so their oils release, which deepens flavor and color. Load in beans and veggies: Pour in the pinto, black, and kidney beans with their liquid, plus the diced green chiles, frozen corn, diced tomatoes with juices, and ranch dressing mix. Stir thoroughly, scraping up any browned bits from the bottom to dissolve into the chili. Add broth and simmer: Stir in the beef broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for about 60 minutes, stirring every 15 minutes. The chili will thicken and the flavors will marry. Taste halfway and adjust salt if needed. Finish and serve: If you prefer thicker chili, whisk 2 teaspoons cornstarch with 2 tablespoons cold water and stir into the pot during the last 10 minutes of simmering. Ladle into bowls and top with shredded cheddar, sour cream, avocado, cilantro, jalapeños, lime wedges, and crushed tortilla chips. Slow cooker option: Brown the beef and onion in a skillet, add garlic for 30 seconds, then transfer to a slow cooker with all remaining ingredients. Cook on low for 2 to 3 hours, stirring once if possible. Garnish as desired.

Storage Tips

Cool the chili to room temperature for no more than 1 hour before refrigerating. Store in airtight containers for up to 4 days; glass containers with tight lids prevent odor transfer and make reheating splatter-free. For freezing, portion into freezer-safe containers or zip-top bags, leaving a little headspace. Freeze up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if it looks too thick. In the microwave, reheat in 1-minute bursts, stirring between intervals. If the chili separates slightly after freezing, a quick stir while it warms restores its silky texture.

Ingredient Substitutions

Swap the ground beef for ground turkey or chicken one-to-one for a leaner bowl; add 1 tablespoon oil if using very lean meat. For vegetarian, omit the beef and use 1 additional can of beans and vegetable broth. If you prefer milder seasoning, use half the taco seasoning and increase to taste. No ranch mix on hand? Use 1 teaspoon each dried parsley and dill plus 1/2 teaspoon onion powder for a similar herbal lift. Fire-roasted diced tomatoes bring a smoky edge; Rotel tomatoes increase heat. Fresh bell pepper can replace part of the corn for crunch.

Serving Suggestions

Serve steaming bowls with a colorful topping spread. Offer shredded sharp cheddar, sour cream, sliced avocado, chopped cilantro, minced red onion, and jalapeño rounds. Lime wedges brighten the richness, and crushed tortilla chips add crunch. For a heartier plate, spoon the chili over warm rice, baked potatoes, or cornbread. It also makes an excellent topping for nachos or as a filling for burritos. When entertaining, keep the pot on low and provide warm flour or corn tortillas so guests can build chili tacos, adding cabbage slaw for crisp contrast.

Cultural Background

This dish borrows the best of two traditions. American-style chili is typically a robust, tomato-forward stew, sometimes with beans, simmered until thick. Taco seasoning and ranch mix bring a distinctly Tex-Mex flavor profile with cumin, chili, and herbs that evoke taco night. The result bridges comfort-food chili with the casual, customizable spirit of tacos. While purists debate beans in chili, families across the U.S. embrace the three-bean combination for weeknight ease and budget-friendly protein. This version celebrates that lively cross-cultural kitchen creativity.

Seasonal Adaptations

In summer, add fresh sweet corn cut from the cob and finish with diced ripe tomatoes and a sprinkle of queso fresco. In fall, stir in roasted butternut squash cubes during the last 15 minutes for earthy sweetness. For winter gatherings, increase the smoked paprika and serve with warm cornbread. In spring, lighten the bowl with a handful of chopped scallions and a shower of chopped cilantro and radish for crisp freshness. Adjust heat to the season, using mild green chiles for family-friendly bowls or chipotle in adobo for smoky warmth.

Meal Prep Tips

Make a full batch on Sunday and portion into 8 single-serve containers. Refrigerate up to 4 days or freeze half for future meals. For grab-and-go lunches, pack toppings separately in small containers to keep textures fresh. Reheat on the stovetop or microwave, adding a bit of broth to loosen if needed. If you meal-prep rice or baked potatoes, store them separately and assemble just before eating to avoid sogginess. A squeeze of lime added after reheating wakes the flavors right back up.

Every time I bring this to a potluck, at least one person asks for the recipe and another goes back for seconds. It is the kind of dependable, big-hearted dish that feeds a crowd without fuss. I hope it becomes a staple at your table too, as comforting on busy weeknights as it is on slow Sunday afternoons.