Slow Cooker Taco Chili

This slow cooker taco chili is the perfect fusion of 2 classic foods. If you love the flavors of tacos and the hearty warmth of chili, this is the recipe for you! Ground beef, pinto beans, corn, tomatoes, and homemade taco-chili seasonings cook together for an easy and flavorful meal.  Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead. Instructions to Instant Pot taco chili are also included. 

Ingredients For Taco Chili

• Ground beef: One pound of ground beef creates the hearty base. Lean ground beef will reduce the amount of grease that needs to be drained.
• Diced tomatoes with green chiles: Two cans of diced tomatoes with green chiles add tomato flavor, texture, and mild heat. Add the tomatoes with their juices.
• Tomato sauce: Tomato sauce creates a thick, smooth chili base and balances the chunky tomatoes.
• Pinto beans: Pinto beans have a creamy texture that works well with the taco-inspired flavors. Drain and rinse them before adding them.
• Corn: Canned corn adds color, texture, and sweetness. Drain the corn before adding it to the chili.
• Onion: One small diced onion adds savory flavor.
• Garlic: Fresh minced garlic complements the ground beef, tomatoes, and seasonings.
• Chili powder: Chili powder provides the primary chile flavor. Use an American-style chili powder blend rather than ground cayenne pepper.
• Cumin: Cumin adds the warm, earthy flavor commonly associated with tacos and chili.
• Oregano: Dried oregano adds a subtle herb flavor.
• Paprika: Paprika adds color and mild pepper flavor.
• Garlic and onion powders: These seasonings distribute evenly throughout the chili and strengthen its savory flavor.
• Red pepper flakes: Red pepper flakes are optional and should be added only if you want more heat.
• Salt and black pepper: Adjust these seasonings according to your preferences and the sodium in the canned ingredients.
• Oil: Oil is used to brown the ground beef and onion.
• Beef broth or water: One cup is required for the Instant Pot version only. The slow cooker version does not need additional liquid.

How To Make Crock-Pot Taco Chili

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the meat as it cooks, until the beef is no longer pink.
3. Drain the excess grease. Add the garlic and cook for an additional minute.
4. Transfer the beef mixture to the slow cooker.
5. Add the diced tomatoes with green chiles and their juices, tomato sauce, pinto beans, corn, chili powder, cumin, salt, black pepper, oregano, paprika, garlic powder, onion powder, and red pepper flakes, if using.
6. Stir until well combined.
7. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
8. Stir well before serving. Taste and adjust the seasonings as needed.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the beef as it cooks, until it is no longer pink.
3. Drain excess grease if needed. Add the garlic and cook for an additional minute.
4. Turn off the pressure cooker. Pour in 1 cup of beef broth or water. Thoroughly deglaze the bottom of the pot with a wooden spoon.
5. Add the pinto beans, corn, chili powder, cumin, salt, black pepper, oregano, paprika, garlic powder, onion powder, and red pepper flakes, if using. Stir until combined.
6. Pour the tomato sauce over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
8. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
9. Open the lid and stir well. The taco chili will continue to thicken as it cools.

Why You Will Love This Recipe

• 2 comfort foods in one: This recipe combines classic chili with familiar taco ingredients and flavors.
• Simple ingredients: Ground beef, canned vegetables, beans, and pantry spices make this an easy meal.
• Homemade seasoning: Individual spices provide plenty of flavor without requiring packaged taco or chili seasoning.
• Hearty and filling: Ground beef, pinto beans, and corn create a satisfying complete meal.
• Easy to prepare: After browning the beef, the slow cooker does the rest of the work.
• Two cooking methods: Prepare the taco chili in the slow cooker or Instant Pot.
• Customizable: Change the meat, beans, vegetables, spice level, or toppings.
• Great for meal prep: Taco chili stores, freezes, and reheats well.
• Perfect for entertaining: Create a topping bar and let everyone customize their own bowl.

FAQs & Tips

What Is Taco Chili?

Taco chili combines the ingredients and consistency of traditional chili with seasonings and toppings commonly associated with tacos. This version is made with ground beef, pinto beans, corn, tomatoes with green chiles, tomato sauce, and a homemade blend of chili powder, cumin, oregano, paprika, garlic, and onion.

Do You Have To Brown The Ground Beef First?

Yes. I recommend fully cooking the ground beef before adding it to the slow cooker. Browning allows you to crumble the meat evenly and drain the excess grease. This prevents the finished chili from becoming oily. Even when preparing the recipe in the Instant Pot, drain excess grease before adding the remaining ingredients.

What Type Of Ground Beef Should You Use?

Lean ground beef works well because it produces less grease. Ground beef that is 85% to 93% lean is a good option. If you use ground beef with a higher fat content, drain it thoroughly after browning.

Can You Use A Different Ground Meat?

Yes. Ground turkey, ground chicken, or ground pork may replace the ground beef using the same amount and cooking instructions. Ground turkey and chicken may release liquid rather than grease as they cook. Drain any excess before transferring the meat to the slow cooker.

Can You Use Different Beans?

Yes. Black beans, kidney beans, or cannellini beans may replace the pinto beans. You can also use a combination. Drain and rinse canned beans before adding them to the recipe.

Can You Use Dry Beans?

Do not add uncooked dry beans directly to this chili. Dry beans require considerably more liquid and a longer cooking time. The acidic tomatoes may also interfere with the beans becoming tender. Cook the beans completely before preparing the chili. Use approximately 1½ cups of cooked beans to replace the 15-ounce can.

Can You Make Taco Chili Without Beans?

Yes. Omit the pinto beans for a lower-carb version. You can replace them with additional ground beef, bell pepper, zucchini, cauliflower, or another vegetable. The chili may have a slightly thinner consistency without the beans. Let it cook uncovered on HIGH for 20 to 30 minutes if needed. For the Instant Pot version, keep the full cup of broth so the appliance has enough thin liquid to reach pressure.

Can You Omit The Corn?

Yes. The corn provides color, sweetness, and texture, but it is not necessary. Omitting both the corn and beans will significantly reduce the volume of the chili. Consider adding more meat or vegetables if you leave out both.

Can You Use Frozen Corn?

Yes. Replace the canned corn with approximately 1½ cups of frozen corn. There is no need to thaw it first.

Can You Add Bell Pepper?

Yes. Add one diced bell pepper with the ground beef and onion. Red, yellow, or orange bell peppers will add sweetness, while green bell pepper has a more savory flavor.

What Can You Substitute For Diced Tomatoes With Green Chiles?

Replace each 10-ounce can with approximately 10 ounces of regular diced tomatoes plus canned diced green chiles, fresh jalapeño, or pickled jalapeño. For a mild chili, substitute plain diced tomatoes without adding peppers.

Do You Drain The Tomatoes?

No. Add the diced tomatoes with green chiles and all their juices. The liquid contributes to the proper chili consistency.

Is Taco Chili Spicy?

The spice level depends on the diced tomatoes with green chiles and whether you add the optional red pepper flakes. For a milder chili, use mild tomatoes with green chiles, omit the red pepper flakes, and reduce the black pepper if desired. For more heat, use hot tomatoes with green chiles or add jalapeño, cayenne pepper, chipotle peppers, or hot sauce.

Can You Use Packaged Taco Seasoning?

Yes. You can replace the individual spices with your preferred taco or chili seasoning packet. Because packaged seasoning mixes vary in salt content, omit the measured salt initially. Taste the finished chili before adding more.

Can You Turn This Into Taco Soup?

Yes. For the slow cooker, add 2 cups of low-sodium beef or chicken broth with the remaining ingredients. For the Instant Pot, use a total of 2 cups of broth rather than the 1 cup listed for chili. Keep the remaining cooking instructions unchanged.

How Do You Thicken Taco Chili?

This chili should thicken naturally from the tomato sauce, beans, and ground beef. If the slow cooker chili is thinner than you prefer, remove the lid and cook it on HIGH for another 20 to 30 minutes. For the Instant Pot version, select sauté after pressure cooking and simmer uncovered. Stir frequently until the chili reaches your preferred consistency. You can also mash some of the pinto beans against the side of the pot and stir them back into the chili.

What If The Chili Is Too Thick?

Stir in low-sodium beef broth or water until it reaches your desired consistency. Add the liquid approximately ¼ cup at a time.

What Toppings Go With Taco Chili?

Topping options include:

• Shredded cheddar or Mexican-blend cheese
• Sour cream or plain Greek yogurt
• Diced avocado or guacamole
• Chopped cilantro
• Sliced green onions
• Diced red onion
• Fresh or pickled jalapeños
• Crushed tortilla chips
• Corn chips
• Lime wedges
• Salsa or pico de gallo
• Hot sauce

How Do You Serve Taco Chili?

Serve taco chili hot in bowls with your preferred toppings. It also pairs well with cornbread, tortilla chips, warm tortillas, rice, baked potatoes, roasted vegetables, or a simple green salad. You can also use thicker leftover taco chili as a topping for nachos, baked potatoes, hot dogs, or rice bowls.

Can You Make Taco Chili Ahead Of Time?

Yes. The flavors continue to develop as the chili rests, making it a good make-ahead meal. Prepare it up to one day in advance and refrigerate it in an airtight container. Reheat it on the stovetop, in the microwave, or in the slow cooker before serving.

How Do You Store Leftovers?

Allow the taco chili to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. Reheat it on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if it becomes too thick.

Can You Freeze Taco Chili?

Yes. Let the chili cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze it for up to 3 months. Thaw the chili overnight in the refrigerator before reheating. Add cheese, sour cream, avocado, tortilla chips, and other toppings after reheating.

Can You Double The Recipe?

You can double the slow cooker recipe if all the ingredients fit without filling the appliance more than approximately two-thirds full. I do not recommend doubling the Instant Pot version because the ingredients may exceed the maximum-fill line.

How do you store leftovers?

Store leftover slow cooker taco chili in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Chili Recipes 

• Chorizo Beef Chili

• The Best Turkey Chili

• Pumpkin Chili

• Old Fashioned Chili

• Indian Spiced Chili

Slow Cooker Taco Chili

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This slow cooker taco chili is the perfect fusion of 2 classic foods. If you love the flavors of tacos and the hearty warmth of chili, this is the recipe for you! Ground beef, pinto beans, corn, tomatoes, and homemade taco-chili seasonings cook together for an easy and flavorful meal.  Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead. Instructions to Instant Pot taco chili are also included. 

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 4-6 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pound ground beef
• 1 small onion, diced
• 2 10-ounce cans diced tomatoes with green chiles
• 15 ounces tomato sauce
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can corn, drained
• 1 garlic clove, minced
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon salt, or more
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon oil
• 1 cup water or low-sodium beef broth for the Instant Pot only

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the beef as it cooks, until it is no longer pink.
3. Drain the excess grease. Add the garlic and cook for an additional minute.
4. Transfer the beef mixture to the slow cooker.
5. Add all the remaining ingredients except the Instant Pot broth. Stir until well combined.
6. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
7. Stir well before serving.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Add the ground beef and onion. Cook for 5 to 7 minutes, crumbling the beef as it cooks, until it is no longer pink.
3. Drain excess grease if needed. Add the garlic and cook for an additional minute.
4. Turn off the pressure cooker. Pour in the beef broth or water and thoroughly deglaze the bottom of the pot.
5. Add the pinto beans, corn, and seasonings. Stir until combined.
6. Pour the tomato sauce over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
8. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
9. Open the lid and stir well before serving.

Nutrition

• Serving Size:
• Calories: 485
• Sugar: 15.6 g
• Sodium: 1060.7 mg
• Fat: 10.4 g
• Saturated Fat: 2.9 g
• Carbohydrates: 63.1 g
• Fiber: 17.8 g
• Protein: 41.9 g
• Cholesterol: 67.8 mg

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