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Slow Cooker Taco chili is something I first saw one of my favorite food bloggers Skinnytaste make years ago. It’s been the base of my chili recipe ever since. I’ve told you guys before, but I’ll say it again, I probably make chili different every time. I think it’s because it’s one of those meals where you just dump whatever you have on hand and the flavor usually won’t be impacted. I like to use what I have vs. going to the store for something I might have missing. Chili is very forgiving and if you don’t have a specific ingredient that’s listed just improvise. Your chili will still come out fine, trust me! The only things you really need to make sure you use to achieve the same flavor are taco seasoning, liquid smoke, beans and of course some type of taco seasoning. The toppings also make a big difference here so make sure you have some staples like shredded cheese, sour cream, green onions and some tortilla chips for crunch! You can make this with any kind of meat you choose from ground beef to ground sausage or even shredded chicken. For my meatless eaters you can totally make this meatless and load up on the beans, I would consider using maybe three types of beans instead of meat like white beans, red kidney beans and maybe even lentils for more protein!
At 9 a.m. I press start. By 5, the house smells like I actually had time to cook. That is the magic of Slow Cooker Taco Chili. Toss in the pantry staples, let it quietly do its thing, and dinner shows up bold, hearty, and ready when you are.
Fall is my chili era. Back-to-school rhythms, Sunday game days, cooler evenings, all of it calls for a big pot that cooks while life is lifing. This version leans into taco night flavors, which means it is kid approved, husband approved, and perfect for topping bars. The longer it simmers, the deeper it gets, and the leftovers hit even harder the next day.
Why this slow cooker chili works
- Hands off cooking: Minimal prep, then the slow cooker takes over while you run your day.
- Taco night energy: Classic chili comfort with taco spice, a little heat if you want it, and all the toppings.
- Scales well: Double it on a Sunday and coast through lunches or an easy midweek dinner.
- Even better tomorrow: Chili loves an overnight rest, so leftovers are the plan, not the afterthought.
What I throw in
Think ground beef or turkey, beans you love, canned tomatoes, tomato sauce, onion, bell pepper, corn, taco seasoning, chili powder, cumin, garlic, a little broth. If you want a touch of richness, finish with a handful of shredded cheese right before serving.
How I make it, the easy way
Brown your meat for extra flavor, then add everything to the slow cooker. Stir, cover, and cook on Low for 6 to 8 hours or on High for about 3 to 4. Taste and adjust the salt and spice at the end. If it is thicker than you like, splash in a bit more broth. If you want it thicker, let the lid sit askew for the last 20 to 30 minutes.
Chili topping bar and easy pairings
- Toppings: Shredded cheddar, sour cream, avocado, cilantro, scallions, pickled jalapeños, crushed tortilla chips, hot sauce, lime wedges.
- On the side: Skillet cornbread, warm tortillas, baked potatoes, a simple green salad, or buttered rice.
- For game day: Keep it on Warm, set out bowls, and let everybody build their own.
Why I am making chili on repeat this season
It is cozy without being fussy, budget friendly, and the leftovers make my next day feel organized. After a long afternoon of activities, opening the front door to chili night is the kind of small win that keeps me sane.
Make ahead, leftovers, and freezing
- Fridge: Up to 4 days in a sealed container.
- Freezer: Up to 3 months. Cool completely, portion, and freeze flat.
- Reheat: Low and slow on the stove with a splash of broth, or microwave in short bursts, stirring in between.
Variations to keep it interesting
- Smoky: Add chipotles in adobo or smoked paprika.
- Veggie heavy: Stir in zucchini or sweet potato in the first hour, corn in the last hour.
- Protein swap: Ground chicken, rotisserie chicken, or a half beef and half chorizo mix.
- Bean play: Black beans, pinto, or a mix.
- Heat level: Keep it mild for the kids, set hot sauce on the side for the spice lovers.
No slow cooker, no problem
- Stovetop: Build it in a Dutch oven. Sauté aromatics, brown meat, add the rest, then simmer gently 45 to 60 minutes, stirring now and then.
- Instant Pot: Sauté aromatics and meat, add remaining ingredients, then cook on Manual for 12 to 15 minutes, natural release 10 minutes.
Quick Q&A
Can I make it dairy free and gluten free? Yes. Skip the cheese and sour cream, use certified gluten free taco seasoning and tortilla chips.
How do I keep it from getting watery? Start with less broth, add more only if needed, and remove the lid near the end to reduce.
Best way to bulk it up for a crowd? Add an extra can of beans and more tomatoes, then put out a bigger topping bar.
Slow Cooker Taco Chili
Equipment
Ingredients
- 1 lb lean ground beef, browned and drained
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup frozen sweet corn
- 1 small white onion, diced
- 1 small green bell pepper, diced
- 1 can diced tomatoes, with juice
- 1 small can tomato sauce
- 1 packet taco seasoning, Ortega or your favorite brand
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 1/2 cups beef broth or bone broth
- 1 tsp liquid smoke
- 1 Lipton Recipe Secrets Onion Dry Recipe Soup and Dip Mix, optional, but yummy!
- Salt & pepper to taste
- Toppings shredded Mexican cheese blend, sour cream, green onions, tortilla chips
Instructions
- In a skillet over medium heat, cook 1 lb lean ground beef until fully browned. Season to taste with salt and pepper. Drain excess fat and transfer to the slow cooker.
- Add diced onion, diced bell pepper, black beans, kidney beans, corn, diced tomatoes with juice, and tomato sauce to the slow cooker.
- Sprinkle in taco seasoning, chili powder, cumin, salt, and pepper, and Lipton Recipe Secrets Mix, then stir until everything is well combined.
- Pour in beef broth and liquid smoke, stirring to mix.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- Taste and adjust seasoning if needed before serving.
- Ladle into bowls and top with shredded Mexican cheese blend, sour cream, green onions, and crushed tortilla chips.
Nutrition information is automatically calculated, so should only be used as an approximation.
More recipes to try:
Beef short ribs
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!
