This Slow Cooker Taco Chili is easy, soul warming and delicious. Making it in the slow cooker is just brilliant! All the things you love about tacos, in chili form!

So I’m sort of writing this post mid slow cooking.

Slow Cooker Taco Chili l

I just pulled the lid off of my slow cooker and gave the chili a (second} sampling. Oh my heavens. This chili recipe was a “hmmm let’s see if I have what it takes to make a taco chili” and a “since I’m really trying to love the slow cooker… why not put it in there” sort of deal. And well it’s the real deal taco chili from scratch. Well, sure I opened a few *cough* six *cough* cans… but there’s not a single taco packet required.

I love this chili, and I have to admit… it’s taco-y but still retains the credibility to call it chili. In fact, I’d like to rename this taco chili to “tachili” or… hmmm…. how about, nope… only tachili comes to mind.

But I highly recommend making this Mexican sweet corn cake and add it into the chili… SO.GOOD.

the taco chili goods

So gather your taco goodies and let’s get slow cooking!!

diced onion and garlic

Dice up 1 medium onion and 2-3 cloves of peeled garlic.

coarsely chop green chile

Grab a couple of the whole green chiles out of the can and give them a dice too. I prefer to chop my own chileps… but I don’t see why you couldn’t use already chopped green chiles. I just like to chop I think.

hot pan, oil, ground round and onions

In a deep skillet heated over medium-high heat, add olive oil or butter and then the ground round and onion.


Once the ground beef is cooked and the onion is soft and translucent, add in the garlic and cook for 1-2 minutes. You could even do this step the night before and add everything in the morning before heading out the door.

strain and add to crock pot

Use a slotted spoon to drain the meat from the fat and then transfer the ground beef/onion mixture to the crock pot. {If a little fat get’s into the pot, it won’t hurt a thing :)}

add the drained beans

Add in the drained and rinsed beans.

chopped green chiles

Then the chopped green chiles…

add the corn

The corn…

the seasonings

The spices and seasonings…

quick stir

Give that a quick stir before…

add the fire roasted diced tomatoes

Adding the fire-roasted, diced tomatoes…

tomato sauce

And lastly, add the 32 ounces of tomato sauce.

Slow Cooker Taco Chili l

And give that a big ol’ stir. Set the crock pot to low for 6 hours or on high for 3 to 4 hours.

Slow Cooker Taco Chili l

Once the chili is all hot and bubbly and right before serving add in a handful of chopped cilantro and give it one last stir.

Slow Cooker Taco Chili l

I’m really excited that it’s finally chilly enough for chili. There’s nothing better than a big bowl of taco chili on a cool fall or winter day.

This taco chili is SUPER easy and SUPER delicious; I even ate the leftovers for four days after we had it for dinner annnnd I still wasn’t sick of it. I love the flavors in this chili and then all the toppings you can add… like a little sour cream, olives, tortilla chips and a hunk of this and I’m in heaven.

Slow Cooker Taco Chili l

How do you make a bite of slow cooker taco chili look good? You don’t. It just is.


Enjoy! And if you give this Slow Cooker Taco Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Slow Cooker Taco Chili l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Slow Cooker Taco Chili
Yield: 6-8 servings

Slow Cooker Taco Chili

Taco goodness thrown into the slow cooker, making this an easy dinner for a busy week!

Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes


  • 2 pounds ground round
  • 1 medium yellow onion
  • 2-3 small cloves of garlic, minced
  • 1 tablespoon olive oil
  • 1 can pinto beans
  • 1 can black beans
  • 32 ounces (4 cups) tomato sauce
  • 2 (15 ounce) cans fire roasted diced tomatoes
  • 3/4 cup frozen corn
  • 2 canned whole (mild or spicy) green chiles, minced
  • 2 tablespoons chili powder
  • 1 tablespoon plus 2 teaspoons cumin
  • 1-1/2 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon oregano, ground in the palm of your hand
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 pinches (more or less) red pepper flakes


  1. In a deep 10 inch skillet, heat a tablespoon of olive oil over medium-high. Once hot add in the ground round and onions. After a brown crust forms on the bottom of the ground beef, use a wooden spatula to break up the ground round.
  2. Reduce the temperature to medium and cook the onions and the beef together until the onions are soft and the beef is fully cooked. Add in the minced garlic and cook for 1-2 minutes.
  3. Use a slotted spoon to transfer the beef/onion mixture to your cock pot. Add in the beans, chiles, corn, seasonings and add in the cans of diced tomato and tomato sauce. Stir to incorporate all of the ingredients.
  4. Set your crock pot on High for 4 hours, or low for 6-8 hours... depending on your day.
  5. Serve this yummy taco chili with sour cream, black olives, a little diced red onion, Mexican sweet corn cake {link in the post} tortilla chips and/or a few torn cilantro leaves. Really, anything your heart desires!

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