Taco Ranch Chili

Our family loves this chili.  It is our “go to” comfort dish for football parties, holiday parties, busy fall days (it is great in the crockpot), and just about any other coolish-to-cold-weather occasion we feel is a good “chili” kind of day.  I love to serve it with a toppings bar so that everyone can make and enjoy their own creation.  (Though not pictured, avocado is especially delicious as a topping!)  My toddlers even get down on some of this not-too-spicy-but-full-of-flavor soup as long as they have some dippin’ chips to use as spoons.  Needless to say, it has definitely been a crowd pleasing meal for us!

Ranch Taco Chili
For Chili:

1 lb Lean Ground Beef
1/2 cup Onion, diced
1/2 cup Red Pepper, diced
2 cups Chicken Broth*
1 can (11 3/4 oz) Diced Tomates & Green Chiles (such as Rotel)
1 can (16 oz) Tomato Sauce
1 can Pinto Beans, Rinsed
1 can Black Beans, Rinsed
1 pkg Taco Seasoning*
1 pkg Buttermilk Ranch* Seasoning
1 tsp Chili Powder
1/4 tsp Cumin

For toppings:

Sour Cream
Shredded Cheese – Monterey Jack, Sharp Cheddar
Green Onions
Tortilla Chips

In a large dutch oven, brown ground beef (or turkey), onion, and red pepper.  When beef is no longer pink, drain fat and return to pan.  Add chicken broth (or water), diced tomatoes (do not drain first), tomato sauce, pinto and black beans.  Stir until combined.  Add taco and ranch seasonings as well as chili powder and cumin.  Bring to a boil.  Reduce heat and simmer 1/2 hour to 2 hours. 
Top with tortilla chips, sour cream, avocado, and/or shredded Monterey jack cheese.  Enjoy! 
*Notes:  I use Chili 3000 and Buttermilk Ranch seasoning from Penzeys Spices.  I simply substitute the amount equal to the seasoning packet, or about 2-3 TBS each.  The recipe is great either way, but I really love the Penzeys in this chili.  Also, water can be used in place of chicken broth, or use a combination of the two.  This chili also works in a slow cooker.  Simply brown beef before adding all ingredients and cook low for 6-8 hours or high for 2-4.  

Source:  Adapted from Paula Deen’s Taco Chili with Mix

Recipe shared with:  Chef-in-Training, Mom on Timeout, Fantabulous Friday, Weekend Potluck, Six Sisters’ Stuff, Healthy Mommy, Healthy Baby, Cheerios and Lattes, Or so she says…, Love Bakes Good Cakes



  1. wow! I’m laying in bed with my husband while blogging and saw this and read the title out loud because it sounded so good. haha. I’ll be saving this to make when the weather cools down :) thanks for the recipe!

  2. OH YUM!! Pinned it and added it to the must try list! Thanks for sharing!

  3. Interesting. I never thought about adding the ranch flavor in. My team might like that. Thanks for sharing on Six Sisters tonight.

  4. Pinned it and can’t wait to try it for a cold weather dish!

  5. Wow, I think I’ll be trying this! Been looking for new “cozy meal” recipes. Thanks so much for sharing!!!!

  6. Pinned it!

  7. I only ever use chili 9000 anymore! I go through bottles of it a year. It helps to have a Penzey’s 10 minutes from my apartment!

  8. I love ranch on anything, but haven’t tried it in chili. This looks fabulous. Thanks so much for linking up at Weekend Potluck!

  9. This sounds delish! Thanks for linking up on ‘Or so she says…’, hope to see you again tomorrow for another round of ‘Your Great Idea’. http://www.oneshetwoshe.com

  10. Thank you! I tried this last night and it was a huge hit with my family! I used ground turkey and made my own tortillas (working on our sodium intake) and even my two year old ate a whole bowl! This will be added to our monthly rotation for sure I love how healthy it can be with added veggies and ground turkey ect. I have also added you to my favorites and look forward to looking at your other recipes. Thanks again!

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