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
- Brown the beef: Start by crumbling your ground beef into a hot skillet over medium heat. Stir it around, breaking it up with a spatula, until it’s fully browned. This step gives the chili a deeper flavor, thanks to the caramelization on the meat. (One time I skipped browning to save time—big mistake! The texture just wasn’t the same.)
- Dump and stir: Once your beef is cooked, add it to your slow cooker along with the chopped onion, canned tomatoes, beans, green chiles, corn, and taco seasoning. Give everything a good stir to combine. This is where you get to relax—because the slow cooker takes over from here.
- Set it and forget it: Turn your slow cooker on low and let it go for 8-9 hours. If you’re short on time, the high setting for 4-5 hours works too. Just stir it once or twice during the last half of cooking—any more, and you risk breaking up the beans too much.
- Check for seasoning: About 30 minutes before serving, give the chili a taste and adjust the seasoning if needed. Sometimes, I like to add a bit more salt or a dash of hot sauce if I’m feeling spicy!
Notes
Serving suggestions: Go all out
I love serving this taco chili with all the fixings: a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and a handful of crushed tortilla chips on top for crunch. If you’ve got it, some fresh cilantro adds a bright, herbaceous note. You can also set out bowls of chopped avocado, jalapeños, or even a squeeze of lime for people to customize their bowls. For a true taco experience, you could even serve this chili in taco shells or over a bed of rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours (LOW)
- Category: Dinner