Crockpot Taco Chili Recipe Popular With All Ages

Some dishes are a sure-win, never-miss proposition.

Can you find any better crockpot taco chili recipe than this?

This chili recipe is a sure winner. I found it in the Farm Bureau Spokesman magazine and pass it on with my adaptations. Carol Robinson from Polk County first submitted it.


2 pounds ground beef, preferably grass-fed
1 onion, chopped, medium-sized
1 package (1-1/4 oz.) taco seasoning mix
2 cans (1-1/4 oz.) diced tomatoes with green chilies
1 16 oz. can pinto beans, rinsed and drained
1 15 oz. can chili beans in chili sauce
1 cup frozen whole kernel corn

Shredded mozzarella, Monterrey jack or Cheddar cheese
Slightly crushed tortilla chips


In a large skillet, cook ground beef and onion, until meat is browned and onion is tender. Drain off any fat. (Using grass-fed ground beef, there will be only a minimum of fat.)

Transfer to a crock-pot. Stir in dry taco seasoning mix, all canned beans and corn. Cover and cook on low heat for 8-10 hours or on high heat setting for 4-5 hours. Sprinkle each serving with cheese and crushed chips.

Like chili? Like tacos? This is a crock pot chili recipe the kids love. (By the way, some people spell chili, “chile”. Either way, your kids will spell it d-e-l-i-c-i-o-u-s!

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