Heat a 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. Drain any excess fat from the cooked beef and set aside.

Add the browned ground beef from Step 1 to your crockpot along with the diced onion and minced garlic. Pour in both cans of beans (drained and rinsed), the crushed tomatoes, water, and salsa. Sprinkle the taco seasoning, salt, and black pepper evenly over the ingredients. Add the corn last. Stir everything together thoroughly to combine all flavors and ensure the seasonings are distributed evenly.

Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. I prefer the low setting because it allows the flavors to meld together more completely and creates a richer, deeper taste. The chili is done when the flavors have blended well and the consistency is thick and hearty.

Ladle the chili into bowls and serve immediately with your choice of toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, jalapeños, or tortilla chips. The beauty of taco chili is its versatility—encourage diners to customize their bowls to their preferences.