Start by gathering all your ingredients. Chop the onion and have your canned goods open and ready to-go. That way, you’ll keep the cooking process smooth and efficient.

In a large pot or Dutch oven over medium heat, add your finely chopped onion. Sauté it for about 2–3 minutes until it becomes translucent. Then, add in the ground beef. Break it up into small pieces as it cooks. Continue until the meat is browned, which should take about 5–7 minutes. Drain excess fat if necessary.

Once your beef is browned, it’s time to kick up the flavor. Sprinkle in the taco seasoning, smoked paprika, and ground cumin. Stir everything together and let those spices coat the beef and onion mixture. Cook for another minute to release the spices' full flavor.

Toss in the diced tomatoes, green chilies, black beans, and sweet corn. Stir well. Then pour in your bottle of taco sauce. Mix everything together. You should see an explosion of color and a delightful aroma filling your kitchen.

Bring your concoction to a gentle boil, then lower the heat to simmer. Cover and let it cook for about 20–30 minutes. This allows all the flavors to meld and the chili to thicken up. Stir occasionally. You’ll want to keep an eye on it!

Once your taco chili has simmered to perfection, it’s time to serve. Ladle it into bowls and let everyone add their preferred toppings. Whether it’s a sprinkle of cheddar cheese, a dollop of sour cream, or crushed tortilla chips for crunch, the choice is theirs!