Taco Chili

My friend Jill makes the best Taco Soup! It is one of my favorites, so the other night I wanted Taco Soup and my husband wanted Chili… I should say the rest is history, but lucky for you it turned out delicious. I took the base of Jill’s yummy recipe and turned it into a Thick Chili! This is so rich in flavor, especially after simmering in the crockpot for a few hours. Enjoy!

Huckleberry Collective
Huckleberry Collective

Yield: 6-8

Taco Chili


Taco Chili
  • 1 lb. Lean Ground Beef
  • 2  15oz. Cans of Rotel (Medium Heat)
  • 1 Small Onion (Chopped)
  • 1 Packet of Taco Seasoning Mix
  • 1 Packet of Ranch Seasoning Mix 
  • 1  15oz. Can of Chili Beans
  • 1  15oz. Can of Pinto Beans
  • 1  15oz. Can of Whole Kernel Corn
  • 1 Teaspoon of Hot Sauce
  • 2 Tablespoons of Ketchup


Taco Chili
  1. In a medium skillet, brown the the ground beef. Once beef is slightly browned, add onions. Reduce heat to low.

  2. Bring Crock Pot to Medium Heat. Combine Rotel, Chili Beans, Pinto Beans, Corn, and Meat Mixture. 

  3. Next you will add in Taco Seasoning, Ranch Seasoning, Hot Sauce, and Ketchup. Mix well and let simmer for 4 hours.

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