Slow Cooker Taco Chili

Alright, folks, buckle up because we’re diving into one of my all-time favorite go-tos when life is a little chaotic (aka every Tuesday night when everyone’s asking “what’s for dinner?”) — Slow Cooker Taco Chili. It’s that magical blend of chili goodness and taco flair, stewing together in your trusty slow cooker while you go about attempting to live the dream. It’s comforting, spicy, and basically gives you a giant warm culinary hug. We literally can’t get enough of it at my house, and I’m betting you won’t be able to either.

Ah, the saga of Slow Cooker Taco Chili in our house. You know you’ve got a winning recipe when even your picky kids lick the bowl clean. My husband? Oh boy, he gives me that ‘this is the best thing ever’ look every single time like he didn’t just devour it three days ago. This dish has slowly but surely trickled into our regular rotation, especially on days when I am scraping the bottom of the energy barrel. Imagine coming home to that spicy, taco-infused aroma wafting through your abode. Bliss, my friends — bliss.

Why You’ll Love This Slow Cooker Taco Chili

1. It’s a dump-and-go wonder, ideal for the lazy chef in all of us.
2. Spicy enough to make you question your boldness, but not so much that you forget your name.
3. Feeds a crowd or makes enough for the mini-army that calls itself your family.

How to Make It

Picture this: it’s a weekday, everyone’s a bit hangry, and you’re about to save the day with this bad boy of a recipe. Toss all your chili basics and some taco magic into your slow cooker. Yeah, I just throw in whatever beans we have and pray they’re the right amount. I love to add some corn if we have it because it adds that pop of sweetness. Set it on low, or high if you misjudged your timing as I frequently do. Then, just let it bubble away while you take some deep breaths or maybe fold that mountain of laundry. When it’s ready, grab your favorite toppings like a pro — cheese, sour cream, maybe some avocado if you’re feeling fancy. Done. And oh, did I mention it’s great with some cornbread on the side?

Ingredient Notes

– **Ground Beef**: Yep, go for the 80/20 for that hearty flavor. If you see a bit of grease pool, it’s called ‘extra umami.’
– **Beans**: All varieties are game. At this point, I think I’ve used every bean known to mankind. Kidneys? Sure. Pinto? Why not.
– **Taco Seasoning**: The MVP. Make your own if you’re feeling like a kitchen wizard or just rip open that store packet. No shame.

Recipe Steps:

1. Brown the ground beef in a skillet. Drain, if I remember — adds character if I don’t.
2. Chuck beef, beans, tomatoes, corn, and that taco seasoning into your slow cooker. Be reckless, no measuring, just vibes.
3. Set that beast on low for around 6-8 hours, or high for 3-4 hours if you’re as impatient as me.
4. Stir it now and then if you happen to walk by. Not necessary—but feels productive.
5. Dive in with all your fave toppings like an overexcited 5-year-old.

What to Serve It With

Serve with cornbread, tortilla chips, or a simple green salad if you’re forcing some healthy onto the plate. Seriously, the options are endless and adaptable to whatever’s hiding in your pantry.

Tips & Mistakes

Once added canned jalapeños… we drank a lot of milk that night. Start small with the spice if you’re new to the game.

Storage Tips

Leftovers go in the fridge. Just throw them in any random container and remember you have them tomorrow. Cold taco chili for breakfast? Don’t knock it ’til you try it. It’s definitely helped me survive some groggy mornings.

Variations and Substitutions

Out of ground beef? Ground turkey or even some sautéed mushrooms work. Don’t have taco seasoning? A dash of cumin, paprika, and an extra prayer gets you pretty close. More veggies, less beans — you do you. Sometimes I skip ingredients and just hope the food gods are smiling down.

Frequently Asked Questions

Slow Cooker Taco Chili

This hearty Slow Cooker Taco Chili blends robust spices with tender ground beef and beans, perfect for cozy dinners and easy meal prep.

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Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds ground beef
• ▢ 1 cup diced onion finely chopped
• ▢ 3 cloves garlic minced
• ▢ 1 can (15 oz) kidney beans drained and rinsed
• ▢ 1 can (15 oz) black beans drained and rinsed
• ▢ 1 can (14.5 oz) diced tomatoes
• ▢ 1.5 cups beef broth
• ▢ 2 tablespoons taco seasoning store-bought or homemade
• ▢ 1 teaspoon ground cumin
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.25 teaspoon black pepper
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
• Add diced onion and minced garlic to the beef, cooking until onions soften, about 3-5 minutes.
• Transfer the beef mixture to the slow cooker. Add kidney beans, black beans, diced tomatoes, beef broth, taco seasoning, cumin, smoked paprika, black pepper, and salt. Stir to combine.
• Cover and cook on low for 6 hours or on high for 3 hours.
• Stir the chili before serving. Adjust seasoning to taste.

Notes

Serve with shredded cheese, sour cream, and chopped fresh cilantro for extra flavor.