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! Packed with ingredients like ground meat, diced tomatoes with green chiles, pinto beans, corn, and a homemade chili seasoning, this dish is a flavorful and satisfying meal that practically cooks itself. Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead. Instructions to make this taco chili in the instant pot are also included.
Ingredients For Taco Chili
- Ground Beef
- Diced Tomatoes With Green Chiles
- Tomato Sauce
- Onion
- Garlic
- Pinto Beans
- Corn
- Taco/Chili Seasoning
How To Make Crock-Pot Taco Chili
- Heat oil in a large skillet. Add the ground beef and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all the remaining ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot, add the oil, ground beef, and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Turn off the Instant Pot and stir in diced tomatoes with green chiles. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.
FAQs & Tips
Should you brown your meat beforehand?
I always do specifically so I can drain the excess grease out before I start my chili. There’s nothing I hate more than a greasy chili. If you are using a very lean ground meat, you may find that you normally don’t need brown it before adding it to the slow cooker. Even when I use my Instant Pot for this pumpkin chili recipe…I drain my grease.
Can you make this a soup?
Yes! Turn this into a slow cooker taco soup recipe by adding 2 cups of low-sodium broth.
How do you serve this chili?
Top this easy chili recipe with your favorite taco or chili toppings! Suggestions include: cheese, jalapeno, cilantro, sour cream, avocado, etc.
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
PrintSlow 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! Packed with ingredients like ground meat, diced tomatoes with green chiles, pinto beans, corn, and a homemade chili seasoning, this dish is a flavorful and satisfying meal that practically cooks itself. Perfect for busy weeknights, game day gatherings, or meal prepping for the week ahead. Instructions to make this taco chili in the instant pot are also included.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 4-6 servings 1x
Ingredients
- 1 pound ground beef, seasoned with salt & pepper
- 1 small onion, diced
- 2 10-ounces cans diced tomatoes with green chilies
- 15 ounces tomato sauce
- 15-ounces pinto beans, drained and rinsed
- 15-ounces canned corn, drained & rinsed
- 1 garlic clove, minced
- 1 1 /2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoons salt (or more)
- 1 teaspoon pepper
- 1/2 teaspoon 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
- 1/2 cup water or beef broth for the Instant Pot
Instructions
- Heat oil in a large skillet. Add the ground beef and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all the remaining ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot, add the oil, ground beef, and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Turn off the Instant Pot and stir in the water (or broth), diced tomatoes with green chiles and tomato sauce. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.
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3 thoughts on “Slow Cooker Taco Chili”
This recipe is great I’ve made it a bunch of times now but with my own changes. I didn’t have the tomatoes with chilies which is a product not available in Canada it seems so I used a can of tomato sauce and cut up a bunch of pickled jalapeño pepper slices instead and decided that was enough peppers so I omitted the bell pepper. Everyone whose had it with the substitutes I made said it’s a mean chili.
I really need to give this recipe a try soon! It looks really good! Maybe add some guac and more jalapenos and I’ll eat it for a week straight haha Thank you for sharing
This looks perfect for a fall afternoon watching football!!