Slow Cooker Taco Chili is easy, soul warming and delicious. Ground beef cooks with onion, garlic and taco seasoning before going in the slow cooker with beans, chiles, crushed fire-roasted tomatoes and corn. This chili cooks for a few hours and then is served in bowl with all the topping. Basically this is all the things you love about tacos, in chili form!
In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.
Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.
Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.
Cook on high for 3 to 4 hours, or low for 6 hours.
Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.
FOR THE PEPPER PICO DE GALLO:
Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.
Toss to combine. Cover and refrigerate until ready to serve.
This recipe doesn't have to be made in a slow cooker. It can easily be a one-pot wonder by cooking it in a dutch oven and simmering for 30 to 40 minutes.Also, this taco chili freezes beautifully! See post for freezing and reheating instructions.