Slow Cooker Taco Chili – Just scrape

Slow Cooker Taco Chili is easy, soul-warming, and delicious. Ground beef is simmered with onions, garlic and homemade taco seasoning before being added in a slow cooker with beans, chiles, mashed fire roasted tomatoes and corn. Serve this taco chili in a bowl with all your favorite toppings! Makes 6 servings.

So I’m writing this post in the middle of slow cooking and I’ve just removed the lid from my slow cooker to taste test the chili.

oh my heaven

It’s taco-y but still retains the credibility of calling it chili. Basically, this is everything you love about tacos in chili form! This recipe has your typical chilli ingredients like; Beef and beans, but also has fire roasted tomatoes, corn, diced green chiles and is seasoned with homemade taco seasoning. And it’s served with corn chips and a plethora of toppings. Just how I like it.

And believe it or not, the leftovers are even more delicious the next day.

To make this Slow Cooker Taco Chili you will need:

• Olive oil spray – Or avocado oil spray.
• lean ground beef – I like to use the 90/10 ratio.
• yellow onion – Adds a subtle sweet onion flavor.
• garlic – Adds a distinct, bold flavor.
• kosher salt – Improves the taste of this recipe.
• taco seasoning – I like to use homemade taco seasoning so I can control the sodium.
• pinto beans – For convenience, I like to use canned beans.
• black beans – For convenience, I like to use canned beans.
• crushed fire roasted tomatoes – Fire roasted tomatoes add extra flavor to this recipe but can be substituted for regular ones.
• frozen candy corn – Or use fresh.
• Canned diced green chillies – Use mild for less flavor.

Optional toppings for serving:

• Plain non-fat Greek yogurt or sour cream
• shredded cheddar or cheddar jack cheese
• Pico de gallo peppers (included in this post)
• sliced ​​spring onions
• black olives
• Corn chips to taste

In a deep skillet heated over medium-high heat, add olive oil, then add 2 pounds of lean ground beef, 1 chopped yellow onion, and 3 cloves of minced garlic.

Once the ground beef is cooked and the onion is soft and translucent, add 4 tablespoons of taco seasoning. You could do this step the night before and add everything in the morning before heading out the door.

Using a slotted spoon, drain the meat from the fat, then add the ground beef and onion mixture to the Dutch oven. If some fat gets into the pot, it won’t hurt. 🙂

Add 1 can (drained and rinsed) each pinto and black beans, 2 (4 ounce) cans diced green chiles, 3/4 cup sweetcorn and 1 (28 ounce) can mashed fire roasted tomatoes.

Give a quick stir before covering and cooking on low for 6 hours or on high for 3 to 4 hours.

Alternatively, you can prepare the whole thing in a Dutch Oven on your stovetop and simmer over medium-low heat for 30 to 40 minutes.

Before serving, stir one last time and taste to taste, adding more salt if necessary.

To make the Pico de Gallo pepper you will need:

• Red pepper
• orange peppers
• Roma tomato
• Red onion
• coriander
• lime juice
• kosher salt

While the taco chili is in the slow cooker, add 1 seeded and diced Roma tomato, 1/2 diced red and orange peppers, 1/2 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon kosher salt and the Juice of half a lime.

Stir to combine. Cover and refrigerate until ready to serve.

Place the slow cooker taco chili in bowls and garnish with Greek yogurt (or sour cream), shredded cheese, pico peppers, black olives, and spring onions.

Serve with tortilla chips, fritos (<— our favorite), or with Mexican corncake.

Don’t have a slow cooker?

This recipe does not need to be made in a slow cooker. It can easily be a one-pot miracle if you cook it in a Dutch Oven and simmer for 30 to 40 minutes.

How to Freeze Chili and Reheat Later:

• COOL: Make sure the chili is completely cool before freezing. Never put hot or very warm items in the freezer (or fridge!) as this can defrost and negatively affect the food nearby.
• PORTION: When cool, divide chilli into portions. Whether it’s a single serving, two, or four, portion the cooled chili into either freezer-safe bags or airtight containers. I prefer to use freezer safe bags and remove as much air as possible, this helps with storage.
• LEAVE: After portioning, place flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
• LOAD: Stack the flat-frozen chili portions vertically or horizontally to save a lot of freezer space. Store Chili in the freezer for up to 6 months.
• WARM UP: I prefer to thaw frozen chili overnight in the fridge. However, you can soak in a sink of lukewarm water for 20-30 minutes – turn it over from time to time and change the water at least once or twice. You can also defrost in the microwave until thawed. Finally, add the thawed chili to a saucepan or Dutch oven and heat until fully heated.

For more chili recipes click here!

Enjoy! And if you try this Slow Cooker Taco Chili recipe, let me know! Take a picture and tag me chirp or instagram!