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Crock Pot Chili Recipes

Taco Chili

Compared to many crock pot chili recipes, this is family approved. A mild chili recipe that uses store bought taco seasoning creating a flavorful taco chili.

The great thing about any crockpot chili recipe is you can basically add or subtract ingredients to suit your own taste. We use black beans for this recipe, but red kidney beans can also be used or substituted. Adding diced celery or diced green peppers was another option that we also enjoyed.

In many slow cooker chili recipes the meat can turn out gritty, a mixture of milk and bread combined with the ground beef before browning will solve this problem. Cooking chili on those long, cold winter days is a great way to to keep you warm. Topping this taco chili up with your favorite shredded cheese and some taco chips is a fun way for the kids to enjoy this meal.

Serves 4-5 People

Cooking Time 6-8 hours on low or 3-5 hours on high

Crock Pot Chili Recipes

Ingredients

1 pound ground beef

2 tablespoons vegetable oil

2 tablespoons tomato paste

2 onions, diced

4-6 garlic cloves, minced

1 slice white bread, torn into pieces

2 tablespoons whole milk or skim milk & cream mixture

1 packet taco seasoning

1 (15 ounce) can tomato sauce

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can diced tomatoes

1 tablespoon brown sugar

1 cup frozen corn

1/4 teaspoon salt

1/4 teaspoon pepper

Cooking Instructions

Crock Pot Chili Recipes

1. Heat oil in a large heavy skillet over medium-high heat until hot, about 4-5 minutes. Add onions, garlic, tomato paste, and taco seasoning, and cook until vegetables are slightly soft, about 7-8 minutes.

2. Meanwhile with a fork, mash milk and bread in a large bowl until the mixture is well flattened. Mix in ground beef, 1/4 teaspoon salt and 1/4 teaspoon pepper, mixing all together using your hands.

3. Add beef mixture to the skillet, breaking up any large pieces of ground beef with a spoon. Stir until the beef is slightly browned, about 4-5 minutes, scraping up any bits in the skillet. Transfer to the slow cooker.

4. Add to slow cooker, brown sugar, tomato sauce, black beans and diced tomatoes with juice. Cover and cook 6-8 hours on low or 3-5 hours on high.

5. Let chili settle for 5 minutes, then remove fat from the surface with a large spoon. Stir in corn until heated through, about 5-10 minutes. Season chili with salt and pepper to taste and serve topped with shredded cheese and some taco chips.

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