This Crockpot Taco Chili is the a mashup of two family favorites, taco night and chili night, made completely hands-off in your slow cooker. Ground beef, beans, tomatoes, and a mix of taco and ranch seasoning simmer together for hours until you’re left with a rich, hearty bowl loaded with flavor. It’s the kind of low-effort, high-reward dinner that practically makes itself while you go about your day.
Here’s the thing about taco seasoning and chili seasoning: they’re basically cousins! Both are just a blend of chili powder, cumin, garlic, and a few other pantry spices, so one day I thought, why not combine them into one pot? That’s exactly how this Crockpot Taco Chili was born.
It’s chili that tastes like taco night, with a sneaky little ranch twist stirred in for extra flavor you can’t quite put your finger on. Everyone who tries it asks what my secret ingredient is, and honestly, it’s ranch seasoning. Who knew?
Pile it high with your favorite taco or chili toppings, shredded cheese, a dollop of sour cream, salsa, crushed tortilla chips, whatever your family loves, and you’ve got a dinner that satisfies everyone at the table without you standing over the stove all afternoon.
Why I LOVE this recipe!
- It’s a total dump-and-go meal – Brown the beef, toss everything else in the crockpot, and walk away. No babysitting required.
- Two seasoning blends for double the flavor – The combo of taco and ranch seasoning gives this chili a flavor you won’t find in a typical pot of chili.
- It’s endlessly customizable – Between the beans, the heat level, and the toppings bar, everyone can build their bowl exactly how they like it.
- It freezes beautifully – Make a double batch and stash some away for a night when cooking is the last thing you want to do.
Recipe Notes
This Crockpot Taco Chili recipe is as simple as promised! Once the beef is browned, everything goes into the slow cooker and the crockpot does all the heavy lifting, making it a genuinely family-friendly dinner even on your busiest nights.
In this section I am going to go through a few tips and tricks I use for how to make this taco chili recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Lean ground beef – Keeps the chili hearty without being greasy. Ground turkey or ground chicken both work well as lighter swaps.
- Chili beans with sauce – These add extra thickness and flavor right out of the can. If you can’t find them, pinto beans plus an extra splash of tomato sauce will do the trick.
- Black beans – Adds texture and a little extra protein. Kidney beans are a great substitute if that’s what you have on hand.
- Fire roasted diced tomatoes – Bring a subtle smoky flavor to the chili. Regular diced tomatoes work fine if fire roasted isn’t available.
- Diced green chiles – Add mild flavor and a little tang without much heat. Leave them out if you’re feeding spice-sensitive eaters.
- Taco seasoning – The backbone of that taco flavor. Use my homemade taco seasoning or a store-bought packet.
- Ranch seasoning – This is the secret twist! My homemade ranch seasoning works perfectly here, or use a store-bought packet.
- Hot sauce – Adds a little kick. Adjust up or down depending on how spicy your crew likes it.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Make it spicier – Swap the diced green chiles for diced jalapeños, or add a pinch of cayenne pepper along with the hot sauce.
- Turn it into white chicken taco chili – Swap the ground beef for shredded rotisserie chicken and the black beans for white beans for a totally different twist.
- Make it a vegetarian taco chili – Skip the beef altogether and add an extra can or two of beans, like pinto or kidney, to keep it hearty.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make crockpot taco chili.
Brown the ground beef, drain and add to the slow cooker.
Add the chili beans, black beans, onion, and tomatoes.
Then, add tomato sauce, green chiles, taco seasoning, ranch seasoning and hot sauce. Cook on low for 5-6 hours, or high for 3-4 hours.
Once done, stir, then top with fresh cilantro, your favorite toppings, and enjoy!
Recipe Tips
- Brown the beef well – Getting a nice sear on the ground beef before it goes into the crockpot adds a deeper, richer flavor to the final chili.
- Don’t skip draining the beef – Extra grease left in the pot can make your chili taste heavy and oily instead of rich and hearty.
- Stir halfway through if you can – This isn’t required, but it helps distribute the seasonings evenly for the best flavor in every bite.
- Taste before serving – Every batch of taco or ranch seasoning can vary slightly in saltiness, so give it a taste and adjust with extra hot sauce or seasoning if needed.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-chopped onion – Grab it from the produce section to skip the chopping altogether.
- Use jarred minced garlic – A spoonful of the jarred stuff works just as well as fresh cloves in a pinch.
- Skip the browning step – You can add raw ground beef directly to the crockpot and break it up with a spoon partway through cooking, though browning first does give better flavor.
- Use store-bought seasoning packets – Store-bought taco and ranch seasoning packets work great if you don’t have time to make your own!
Freezer Meal Instructions
Making this crockpot taco chili recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Brown and drain the ground beef, then let it cool completely.
- Add the cooled beef along with all remaining ingredients to a large freezer bag, then seal, removing as much air as possible.
- Lay flat in the freezer to store. When ready to cook, thaw overnight in the fridge, then dump straight into the crockpot and cook as directed.
How to Freeze Slow Cooker Taco Chili After Cooking
- Let the finished chili cool completely to room temperature.
- Portion into airtight, freezer-safe containers or bags.
- Label with the date and freeze flat for easy stacking and storage.
What to Serve with Taco Chili
Since this protein based dinner has the delicious flavors of taco night, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Crockpot Taco Chili Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Taco Chili Nachos – Spoon the leftover chili over a bed of tortilla chips and broil with cheese for an easy nacho night.
- Taco Chili Baked Potatoes – Load it on top of a baked potato with cheese and sour cream for a hearty, filling lunch.
- Taco Chili Stuffed Peppers – Mix the leftovers with a little cooked rice and stuff into bell peppers, then bake until tender.
- Taco Chili Quesadillas – Spread a thin layer between tortillas with cheese and pan-fry for a crispy, cheesy twist on leftovers.
Recipe FAQ’s
Can you use taco seasoning for chili?
Yes, taco seasoning works great in chili since it contains many of the same core spices, like chili powder, cumin, and garlic powder. It’ll give your chili a slightly different, taco-inspired flavor profile, but it’s a simple and tasty swap!
What can I use if I don’t have taco seasoning mix?
You can make your own quick blend using chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt. If you’re really in a pinch, even a mix of chili powder, cumin and salt alone will get you most of the way there.
What is the secret to great chili?
Building layers of flavor is the real secret, browning the meat well, using a mix of seasonings rather than just one blend, and letting it simmer long enough for everything to meld together!
What spices are essential for Mexican chili?
Chili powder, cumin, garlic powder, and onion powder form the base of most Mexican-style chili flavor. Smoked paprika, oregano, and a touch of cayenne are also common additions that round out the depth and heat. For this taco-style chili, you can just use taco seasoning for ease!
More EASY Slow Cooker Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy slow cooker recipes here, or see a few of our readers favorite recipes below.
- Slow Cooker Chicken Enchilada Casserole
- Crockpot Refried Beans
- Crockpot Taco Soup
- Slow Cooker Green Chile Chicken
Crockpot Taco Chili
Ingredients
- 1 pound lean ground beef
- 1 yellow onion, chopped
- 5 cloves garlic, minced
- 15 ounce can chili beans with sauce
- 15- ounce can black beans, drained and rinsed
- 15 ounce can tomato sauce
- 14.5 ounce can fire roasted diced tomatoes
- 4 ounce can diced green chiles
- 3 tablespoons taco seasoning
- 2 tablespoons ranch seasoning
- 1 tablespoons hot sauce
Instructions
- Brown the ground beef, drain and add to the slow cooker.
- Add the remaining ingredients (onion, garlic, chili beans, black beans, tomatoes, tomato sauce, green chiles, taco seasoning, ranch seasoning, and hot sauce) to the crockpot. Stir to combine.
- Cook on low for 5-6 hours, or high for 3-4 hours.
- Once done, stir, then top with your choice of toppings and enjoy!
Recipe Notes
- chopped cilantro
- shredded cheddar cheese
- sour cream
- avocado
- tortilla chips
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