Easy Most Delicious Taco Chili (Slow Cooker, Stovetop, Instant Pot)
Taco Chili is not only the easiest chili recipe ever, but it’s also the most delicious. This taco chili was a HUGE hit for us, and you won’t believe how quickly it comes together in the slow cooker, instant pot, or the stovetop!
Servings: 6
Calories: 456kcal
Ingredients
- 1 tablespoon oil
- 1 pound lean ground beef 93-95%
- 1 ¼ cups chopped yellow onion
- 1 poblano pepper or bell pepper seeds removed + chopped
- 5 cloves garlic minced
- 1 ounce packet ranch seasoning
- 1 ounce packet taco seasoning
- 15 ounce can chili beans or use kidney or pinto
- 30 ounce black beans, rinsed and drained 2 cans
- 4 ounce can diced green chilies do not drain
- 1 teaspoon Louisiana-style hot sauce use up to 2 tablespoons
- 14.5 ounce can diced tomatoes
- 15 ounce can tomato sauce
- Toppings: sliced avocados, shredded cheese, corn chips, sour cream, cilantro (or whatever you like)
Instructions
- SAUTE: If you’re making this in the instant pot, you can just do this on the saute setting or make it in a dutch oven if you’re doing this on the stove. If you’re making this in the slow cooker, just saute in a large skillet or sauté pan before adding everything to a slow cooker! Heat the skillet with the oil over medium-high heat. Add ground beef, cook and crumble the beef for 3 minutes. Then add the onions and peppers and continue to cook for another 5 minutes. Add the minced garlic, taco, and ranch seasoning and give it 1 minute to cook.
- SLOW COOKER: Then, drain any excess grease in the skillet and transfer to the slow cooker. I like to drain my diced tomatoes when I make this recipe in the slow cooker so that it doesn't have too much liquid. Add all the remaining ingredients to the slow cooker. Cook on the low setting for 6-8 hours (this will develop more flavor) or on the high setting for 3-4 hours. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- INSTANT POT: Drain excess grease using a tablespoon (if there is any.) Then add the remaining ingredients into the instant pot. Stir to combine. Place the lid on top, turn to the sealed setting. Cook the chili for 12 minutes on manual high pressure. When cooked, allow the pressure to release naturally for 5 minutes. Then do a quick release. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
- STOVETOP: You can directly brown the meat in a large dutch oven (and then cook the chili in the same pot.) Drain any excess grease. Add the remaining chili ingredients, and stir to combine. Allow the chili to reach a simmer, lower the heat to medium-low and let cook for 30 minutes. Check the chili by stirring around the halfway mark, if it is low on liquid add ½ cup of water (or broth) and allow the chili to cook for another 30 minutes. Taste and adjust with salt if needed, I didn’t need any. Serve warm topped with toppings!
Notes
- If you use homemade taco seasoning or ranch seasoning, you'll need 2 tablespoons of each. You might need additional salt in the recipe as well. You shouldn't if you used a store-bought seasoning mix!
- Don't drain the diced tomatoes if you are making this in the instant pot or on the stovetop! You'll need the additional liquid!
Nutrition
Serving: 1g | Calories: 456kcal | Carbohydrates: 63g | Protein: 35g | Fat: 8g | Fiber: 19g | Sugar: 11g
