Super warm, hearty and cozy, the chili taco is the answer to what’s for dinner tonight.
If you love the flavors of tacos and the convenient dollop of chili, you will fall in love with the chili taco. This chili taco recipe is incredibly easy to make and the flavor is huge.
The chili taco is perfect for a quick weeknight dinner, weekend lunch, and is always a winner during the holiday season. The chili taco is what would happen if tortilla soup and chili had a baby. All the flavors of Taco Soup with the heat of chili. This really is one of our favorite meals.
How to make bell pepper tacos
- blown apart – Start by cooking the ground beef until it is crumbly and browned. Add the onions, bell peppers, and garlic, then cook until aromatic. When everything smells good, add the taco and ranch seasoning.
- simmer – Simmer everything together to develop the flavors and thicken. You can simmer on the stove, in a slow cooker, or pressure cook in an Instant Pot.
- High – Once everything is brought together into a thick, hearty chili, it’s time to serve, finishing with a dollop of sour cream, shredded cheese, and cilantro. Bonus points if you add Fritos!
Why this recipe?
The chili taco is pretty standard – it’s chili with taco seasoning and ranch. The reason this recipe stands out is because of the ranch seasoning (either homemade or store bought) and a can of refried beans. Ranch seasoning adds a flavor you can’t imagine, but can’t stop eating it. The hint of acidity from the buttermilk powder on the ranch really makes this chili addictive. Refried beans, while not traditional in chile, add a creamy thickness that is spoonable and comforting.
Taco Pepper Ingredients
- Ground meat – Opt for lean ground beef, ground chicken, or ground turkey. It’s yours! We almost always use lean ground beef.
- aromatic – Chopped onion, green pepper and lots of garlic add aroma and flavor.
- Seasoning – taco pepper gets its seasonings from Taco & Ranch Seasoning. You can buy the packets at the store (if you do, opt for the low-sodium ones so you can adjust the salt to taste) or you can make them at home. If you are making homemade, you will need 2 tablespoons of each seasoning mix.
- Beans – There are two cans of beans in this chili to bulk up, add protein and nutrients. A can of refried beans adds a creamy consistency, and rinsed and drained pinto beans add texture.
- chopped green peppers – this little can of chilis adds a sweet, smoky flavor to your chili. You can choose between mild and spicy, so choose based on your spice preferences.
- Tomatoes – we are going to use a mixture of fire roasted tomatoes and crushed tomatoes to form the bulk of this chili. Fire-roasted tomatoes add plenty of smoky flavor, and crushed tomatoes cook into a thick, hearty base. If you have ketchup or regular diced tomatoes on hand, you can use those instead.
Stovetop Chili Taco
For the stovetop chili, sauté the beef, onions, bell pepper, and garlic in a large heavy-bottomed saucepan. Add taco and ranch seasoning, beans, green chiles, and two cans of tomatoes. Partially cover, bring to a boil, then reduce heat to low. Cook over low heat for 1-2 hours, stirring occasionally, until thickened to your liking. Add additional water or chicken broth if it becomes too dry. Taste, season and serve.
Slow Cooker Taco Chili
Use a skillet to brown the meat, onions, bell pepper, and garlic, then add them to the slow cooker. Add taco and ranch seasoning, beans, green chiles, and two cans of tomatoes. Cook for 6-8 hours on low or 3-4 hours on high, stirring with additional water or chicken broth if it becomes too dry. Taste, season and serve.
Instant Pot Taco Pepper
Sauté beef, onions, bell pepper, and garlic in Instant Pot insert over high heat, then add taco and ranch seasoning. Add the beans, green bell peppers, and the two cans of tomatoes. Stir well, replace the lid, and set the pressure to high and the cook time to 30 minutes. Quick release when cooking time is over. Stir, taste and season.
This chili is delicious on its own, but when you add toppings, it’s magical. Customize however you like with a decorative bar. Taste:
- grated cheese
- sour cream
- chopped cilantro
- thinly sliced green onions
- diced onions
- tortilla chips or fried
If you like pepper for tacos
Happy Cozy Bowl Season!
If tortilla soup and chili had a baby
To serve 6
- one Soup neutral oil
- one kg Ground meat skinny favorite
- one AVERAGE onion diced
- one Pepper preferably green, seeded and diced
- 4 cloves Afflict chopped up
- one flat rate taco seasoning or 2 tablespoons homemade, see notes
- one flat rate ranch seasoning or 2 tablespoons homemade, see notes
- fifteen ounces Pinto beans rinsed and drainedOptional
- sixteen ounces refried beans
- 4 ounces chopped green peppers
- 14.5 ounces fire roasted tomatoes
- fifteen ounces crushed tomatoes or tomato sauce
In a large heavy-bottomed pot, heat the oil over medium-high heat. Add ground beef and cook, breaking up, until no longer pink. Season with salt and pepper to taste. Drain excess fat, if necessary.
Add onion, bell pepper, and garlic. Cook 2-3 minutes, stirring. When the vegetables are fragrant and slightly tender, add the taco and ranch seasoning.
Add the drained and rinsed beans, the green chiles (with juice), the two cans of tomatoes, and 1 cup of water. Stir everything to combine well and bring to a boil over medium-high heat.
Reduce heat to low and simmer, occasionally bubbly, partially covered. Cook over low heat for 1-2 hours, stirring occasionally, until thickened to your liking. Finally, add the refried beans. Taste, season with salt and freshly ground pepper, and enjoy!
Amount per proportion
Calories from fat 81
% Daily value*
saturated fat 2.4gfifteen%
Cholesterol 74 milligrams25%
Potassium 578 milligrams17%
The carbohydrates 31.5geleven%
*Percent Daily Values are based on a 2,000 calorie diet.