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Chili is one of my favorite fall dinner recipes. It can feed a crowd or provide several days of leftovers for just the two of us. Plus, it’s a cozy, make ahead meal that fills the house with delicious dinner smells for hours. Today, I decided to spice up my standard chili recipe using a few simple ingredients and my Homemade Spicy Taco Seasoning. Keep reading below to check out my version of Slow Cooker Taco Chili.
Chili and tacos use a lot of the same spices. So, it was kind of a no-brainer when I decided to give my Slow Cooker Chili a twist with taco seasoning. You can use a packet of store bought taco seasoning, or two tablespoons of your own Homemade Spicy Taco Seasoning in place of your chili spices.
I also added plenty of corn and chopped green chiles to give my chili a southwestern flare. Don’t you think this chili would make a great nacho topping? If you try it, leave a comment and let us know how it went 🙂
What are your favorite chili toppings? I prefer a dollop of sour cream and cheddar cheese, but crushed tortilla chips would also be a great addition.
Slow Cooker Taco Chili
- 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
- 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 spices. Stir to combine.
- Cook on low heat for 7 to 8 hours, or on high for 4 -5 hours. Stir sparingly (two or three times during the last half of cooking will suffice).
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