Slow Cooker Taco Chili is a hearty and flavorful chili recipe, filled with ground beef, green chiles, black beans, and corn. Top your homemade chili with shredded cheese, sour cream, and salsa.
Slow cooker chili is an easy, make-ahead meal. Start your slow cooker in the morning, and you’ll have a hearty and filling taco chili ready for dinner.
This slow cooker taco chili is filled with ground beef, corn, black beans, and chilese. Flavored with taco seasoning, this recipe is a southwest twist on my classic Slow Cooker Chili recipe. Make your taco chili as spicy as you want, using mild or hot seasoning and adding extra to suit your tastebuds.
Serve your chili with a dollop of sour cream, a handful of shredded cheddar cheese, and a side of Skillet Cornbread for the perfect meal.
Taco seasoning
For this recipe, you’lll need a packet of store bought taco seasoning, or two tablespoons of your own Homemade Taco Seasoning.
Traditional chili seasoning uses a lot of the same spices as taco seasoning, making it an easy swap in your regular chili recipe as well.
Want to make your chili hotter? Add a dash of cayenne pepper and red pepper flakes (start with 1/4 teaspoon of each) to your chili while cooking.
Taco chili toppings
Taco chili toppings- Sour cream
- Sharp cheddar cheese
- Crushed corn chips
- Chopped green or red onions
- Salsa
- Pico de gallo
- Avocado
- A squeeze of lime juice
- Jalapeños
- Chopped cilantro or parsley
Freezing leftover chili
Freezing leftover chiliChili is an excellent make-ahead meal, and freezes well. Allow your cooked chili to cool to room temperature, then portion into freezer-safe bags or containers with a tight seal.
Freeze for up to four months or more, if stored properly.
Reheating chili
If frozen, transfer frozen chili to the refrigerator to thaw overnight.
Pour chili into a saucepan, cover, and warm over medium heat for 15 minutes, stirring occasionally.
Slow Cooker Taco Chili
Ingredients
- 1 pound ground beef
- 1 large onion chopped
- 30 ounces canned diced tomatoes
- 15 ounces canned black beans drained and rinsed
- 15 ounces canned pinto beans drained and rinsed
- 8 ounces canned chopped green chiles
- 2 cups corn canned or frozen
- 1 packet taco seasoning or 2 tablespoons of homemade taco seasoning
Instructions
- Over medium heat, crumble ground beef into a hot skillet and cook until browned.
- Add cooked ground beef to your slow cooker. Add all of your remaining ingredients and stir to combine.
- Cook on low heat 8 hours, or on high for 4 -5 hours. Stir sparingly (two times during the last half of cooking will suffice).
Equipment Recommendations
Notes
- If you don't have a slow cooker, you can also make chili in a dutch oven on the stove top. Cook your ground beef over medium heat, then add the remaining ingredients and bring to a simmer. Cover and turn heat to low, cooking for 2 hours, stirring occasionally.
- Chili flavor develops as it sits, and can be made a day or two prior to enjoying. Chili makes a great leftover and will keep for several days in the refrigerator or up to four months if stored properly in the freezer.
We added chopped jalapenos since we had them, tasted good.