Hearty Taco Chili Recipe
Hearty Taco Chili Recipe photo by Taste of Home

Hearty Taco Chili Recipe

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4.5 14 13
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Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:11 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 11 servings


  • 2 pounds ground beef
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ounces) hominy, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 1 envelope ranch salad dressing mix
  • 1 envelope taco seasoning
  • 1/2 teaspoon pepper
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • Corn chips, sour cream and shredded cheddar cheese, optional

Nutritional Facts

1 cup: 299 calories, 8g fat (3g saturated fat), 40mg cholesterol, 1539mg sodium, 35g carbohydrate (5g sugars, 8g fiber), 22g protein


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the beans, hominy, tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning and pepper.
  2. In a blender, combine diced tomatoes and green chilies; cover and process until smooth. Add to the slow cooker. Cover and cook on low for 6-8 hours.
  3. Serve with corn chips, sour cream and cheese if desired.
    Freeze option: Freeze in a freezer container for up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water to thin if desired.
    Yield: 11 servings (2-3/4 quarts).
Originally published as Hearty Taco Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p11

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Reviewed Dec. 26, 2013

"This is simple and my family really enjoys it. I use ground turkey in place of the beef. I also substituted 28 oz can of crushed tomatoes for the diced and skipped the blender thing. I also add a can of chicken broth as otherwise it is too dry and thick."

Reviewed Oct. 7, 2013

"Delicious! I love making ths chili. It's so flavorful and hearty. The only change I made was that I omitted the step using the blender and simply added the contents of the cans without blending them."

Reviewed Mar. 26, 2012

"Yum yum! I love chili and this mixes my love of Mexican food as well. It makes so much and is just tasty all around!"

Reviewed Feb. 13, 2012

"My teenage sons absolutely love this!!!"

Reviewed Jan. 8, 2012

"This is now my favorite chili recipe! I made a few modifications to spice it up a bit more - added chili pepper and more taco seasoning. I also did not blend the chili peppers as recommended."

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