Ground Beef Taco Chili

If you ask me, crockpot meals are one of the best things to happen to busy weeknights.

This hearty taco chili combines the flavors you love from taco night with the comfort of a warming bowl of chili. Ground beef, two kinds of beans, and corn simmer together with crushed tomatoes and taco seasoning.

The crockpot does all the work while you go about your day. Just brown the beef beforehand, toss everything in, and let it cook low and slow.

It’s an easy dinner that feeds a crowd, perfect for those nights when you need something filling without much fuss.

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What Kind of Ground Beef Should I Use?

For this crockpot taco chili, you can use any ground beef you have on hand, though the fat content will affect the final dish. I typically go with 85/15 ground beef because it gives you enough flavor without being too greasy, and since you’re browning and draining it first, most of the excess fat gets removed anyway. If you want a leaner option, 90/10 works great too, though your chili might be slightly less rich. Ground turkey or chicken can also be substituted if you’re looking for a lighter alternative, just keep in mind the flavor will be a bit milder.

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Options for Substitutions

This taco chili is super forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use plant-based ground meat for a vegetarian version. Just brown it the same way you would beef.
• Black beans and kidney beans: Mix and match any beans you have on hand – pinto beans, navy beans, or even chickpeas will work. You can also use two cans of the same type if that’s what you’ve got.
• Crushed tomatoes: Diced tomatoes or tomato sauce can step in here. If using tomato sauce, you might want to add a bit less water to avoid making it too thin.
• Taco seasoning: Make your own blend with 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon paprika. Adjust the amounts based on how spicy you like it.
• Corn: Frozen, canned (drained), or fresh corn all work equally well. You can also skip it if you’re not a corn fan.
• Salsa: Use whatever heat level you prefer, or swap it with a can of diced tomatoes with green chilies for a milder version.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot chili is adding too much liquid at the start, which can leave you with a watery, soup-like consistency instead of thick, hearty chili – start with just 1 cup of water and add more only if needed during the last hour of cooking.

Browning your ground beef properly before adding it to the crockpot makes a huge difference in flavor, so take the time to get a nice sear on the meat and drain off all the excess fat to avoid a greasy finished dish.

Another common error is lifting the lid too often to check on your chili, which releases heat and can add 15-30 minutes to your cooking time each time you peek – trust the process and resist the urge to stir constantly.

For the best flavor, add your taco seasoning to the ground beef while browning it rather than just tossing it in the crockpot, as this helps the spices bloom and develop deeper taste.

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What to Serve With Crockpot Taco Chili?

This hearty chili is perfect with a big handful of tortilla chips for scooping, or you can crumble them right on top for some crunch. I love setting out a toppings bar with shredded cheese, sour cream, diced avocado, chopped cilantro, and sliced jalapeños so everyone can customize their bowl. Cornbread or warm flour tortillas on the side are great for soaking up all that flavorful broth, and a simple side of Mexican rice rounds out the meal nicely. If you want to keep it lighter, serve it over a bed of shredded lettuce with some lime wedges for a taco salad vibe.

Storage Instructions

Store: This taco chili actually gets better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep throughout the week.

Freeze: Taco chili is one of those recipes that freezes like a dream. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after storing, just add a splash of water or broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-130 g
• Fat: 45-55 g
• Carbohydrates: 220-250 g

Ingredients

• 28 oz crushed tomatoes (I use San Marzano)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp salt
• 1 tsp minced garlic (freshly minced for best flavor)
• 1/2 onion (diced into 1/4-inch pieces)
• 1 cup corn (fresh or frozen)
• 1/2 cup salsa (mild or medium, your preference)
• 2 cups water
• 15 oz kidney beans (drained and rinsed)
• 1 lb ground beef (browned before adding for better texture)
• 15 oz black beans (drained and rinsed)
• 2 tbsp taco seasoning

Step 1: Brown the Ground Beef and Prepare Aromatics

• 1 lb ground beef
• 1/2 onion, diced into 1/4-inch pieces
• 1 tsp minced garlic

Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks, until no pink remains (about 5-7 minutes).

While the beef cooks, dice the onion into 1/4-inch pieces and mince the garlic fresh.

Once the beef is cooked through, drain any excess fat and set the beef aside.

I always brown the meat separately first because it develops better flavor through direct contact with heat, creating a deeper, richer foundation for the chili compared to cooking it raw in the slow cooker.

Step 2: Combine All Ingredients in the Crockpot

• cooked ground beef from Step 1
• diced onion and minced garlic from Step 1
• 28 oz crushed tomatoes
• 2 cups water
• 1/2 cup salsa
• 15 oz kidney beans
• 15 oz black beans
• 1 cup corn
• 2 tbsp taco seasoning
• 1 tsp salt
• 1 tsp black pepper

Add the browned ground beef from Step 1 to your crockpot along with the diced onion and minced garlic.

Pour in the crushed tomatoes, water, and salsa.

Drain and rinse both the kidney beans and black beans under cold water, then add them to the pot.

Stir in the corn, taco seasoning, salt, and freshly ground black pepper.

Stir everything together thoroughly to combine all flavors evenly and ensure the taco seasoning is well distributed throughout the liquid.

Step 3: Cook the Chili on Low Heat

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours if you’re short on time.

The low and slow method allows the flavors to meld beautifully and the beans to soften completely, creating a more cohesive dish.

I prefer the low setting because it develops the taco flavors more fully and keeps the texture of the beans intact rather than having them break down too much.

Step 4: Taste and Adjust Seasoning

Once the chili has finished cooking, give it a good stir and taste a spoonful.

Add more salt, pepper, or taco seasoning if needed to reach your preferred flavor level.

The cooking time allows some flavors to mellow, so don’t be shy about adjusting the seasoning at the end.

Step 5: Serve with Your Favorite Toppings

Ladle the hot chili into bowls and serve with your choice of toppings such as shredded cheese, sour cream, diced onions, jalapeños, cilantro, or tortilla chips.

The chili is hearty and flavorful on its own, but toppings add nice contrasts in texture and flavor.

Ground Beef Taco Chili

Delicious Ground Beef Taco Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 37 minutes mins

Servings 8 servings

Calories 1800 kcal

Ingredients

  

• 28 oz crushed tomatoes (I use San Marzano)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp salt
• 1 tsp minced garlic (freshly minced for best flavor)
• 1/2 onion (diced into 1/4-inch pieces)
• 1 cup corn (fresh or frozen)
• 1/2 cup salsa (mild or medium, your preference)
• 2 cups water
• 15 oz kidney beans (drained and rinsed)
• 1 lb ground beef (browned before adding for better texture)
• 15 oz black beans (drained and rinsed)
• 2 tbsp taco seasoning

Instructions

 

• Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart as it cooks, until no pink remains (about 5-7 minutes). While the beef cooks, dice the onion into 1/4-inch pieces and mince the garlic fresh. Once the beef is cooked through, drain any excess fat and set the beef aside. I always brown the meat separately first because it develops better flavor through direct contact with heat, creating a deeper, richer foundation for the chili compared to cooking it raw in the slow cooker.
• Add the browned ground beef from Step 1 to your crockpot along with the diced onion and minced garlic. Pour in the crushed tomatoes, water, and salsa. Drain and rinse both the kidney beans and black beans under cold water, then add them to the pot. Stir in the corn, taco seasoning, salt, and freshly ground black pepper. Stir everything together thoroughly to combine all flavors evenly and ensure the taco seasoning is well distributed throughout the liquid.
• Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours if you're short on time. The low and slow method allows the flavors to meld beautifully and the beans to soften completely, creating a more cohesive dish. I prefer the low setting because it develops the taco flavors more fully and keeps the texture of the beans intact rather than having them break down too much.
• Once the chili has finished cooking, give it a good stir and taste a spoonful. Add more salt, pepper, or taco seasoning if needed to reach your preferred flavor level. The cooking time allows some flavors to mellow, so don't be shy about adjusting the seasoning at the end.
• Ladle the hot chili into bowls and serve with your choice of toppings such as shredded cheese, sour cream, diced onions, jalapeños, cilantro, or tortilla chips. The chili is hearty and flavorful on its own, but toppings add nice contrasts in texture and flavor.