Slow Cooker Taco Chili is the perfect dinner on cold nights especially when served with some hot, buttery biscuits.
Do you watch cooking shows on TV? I love them. All of them. I don’t watch all of them, but I do have several on my DVR just waiting to be watched. I’ve really gotten into the cooking competition shows, they just fascinate me. Especially Chopped and Cutthroat Kitchen where they have to come up with a recipe at the drop of a hat and then make it with all kind of challenges in place. I’m so envious of people who can come up with dishes so quickly. It takes me days to come up with a recipe and sometimes they aren’t very successful.
Luckily, today’s recipe was a hit right from the beginning. I love chili and have no problems making it year around. I already have this one and this one, but why stop at two chili recipes. Why not add a third? So here is my version of a Slow Cooker Taco Chili. All the great flavors of a taco and chili combined into one easy slow cooker recipe.
This chili is rich in flavor, meaty and the corn adds I nice soft crunch to the dish. This is a bit spicy, but not overwhelmingly. You can increase the heat with some chili sauce or leave it as is.
Dinner doesn’t get much easier than this!
- 1 lb. ground beef or turkey
- 1 onion, chopped
- 1 packet taco seasoning
- 2 tbsp. tomato paste
- 1 1/2 tsp. garlic powder
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 tbsp. brown sugar
- 1 cup frozen corn
- salt, pepper to taste
- In a medium-sized skillet cook the meat, 1/4 tsp pepper and onion until meat is cooked through and the onion is soft. Drain any fat and add the mixture to your slow cooker.
- Add the remaining ingredients, but the corn and stir.
- Cook on low for 6 to 8 hours.
- Add the corn to the chili and cook for 5-10 minutes.