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Taco Chili with ground beef and tasty seasoning mixes is the best easy recipe you can make in your crockpot, on the stovetop, or in the Instant Pot.
Ground beef, taco seasoning, beer, corn, olives, salsa and black beans all come together for a quick and incredibly satisfying dinner. This chili recipes has all the flavors you love in a good taco, but you’ll enjoy the taste as a hearty chili instead!
Why this recipe works:
Taco Chili is one of my family’s favorite meals. My kids love it so much, they ask me to make extra so that they can have some packed in their thermos for their school lunch.
What I love about this recipe is that it’s pretty much a dump and stir recipe. You really don’t even have to measure the ingredients.
The last time I made taco chili, I just eye balled the amount of taco seasoning and salsa I wanted to add. Nothing else required measuring!
How to make this recipe:
There are three ways you can make taco chili: on the stove top, in a slow cooker, or in a pressure cooker (i.e. Instant Pot). I’ve made this chili recipe all three ways and vary my cooking method based on my mood and on how busy the day is.
- Stovetop: In a heavy bottom dutch oven, brown the ground beef. Once cooked, add the beer and scrape anything that cooked to the surface of the pot. Add the remaining ingredients, stir, and cook until everything is heated through. The longer you let it simmer, the better it will taste.
- Crockpot: In a heavy bottom dutch oven, brown the ground beef. Once cooked, add the beer and scrape anything that cooked to the surface of the pot. Transfer all of that along with the remaining ingredients to the slow cooker, stir, and cook on low for 4-8 hours. Again, the longer you let it simmer, the better it will taste. Using the crockpot is great for game day or when you want to start dinner in the morning and have it ready when you come home.
- Instant Pot: Brown the ground beef on saute mode. Once cooked, add the beer and scrape anything that cooked to the surface of the pot. Add the remaining ingredients, stir, and cook on high pressure for 15 minutes.
Other favorite chili recipes:
Love a good chili? Then you’ll love these recipes:
- Game Day Beer Chili
- Skinny White Chicken Chili
- Southwestern Chili
- Pumpkin Beer Chili
- Five Alarm Steak Chili
- One Pot Chili Mac
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Pin ItTaco Chili
Equipment
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 bottle beer Corona recommended
- 1 cup salsa
- 2 cans black beans drained and rinsed, Trader Joe’s Cuban Black Beans recommended
- 1 can corn drained (or use 1 cup fresh or frozen corn)
- 1 can black olives drained
- 1 tablespoon tomato paste
Instructions
- In large skillet over medium high heat, brown ground beef with taco seasoning until meat is slightly browned and crumbly, about 10 minutes. Add mixture to large slow cooker.
- Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours.
- Alternatively, meat can be browned in electric pressure cooker, remaining ingredients can be added, and chili can be cooked on high pressure for 15 minutes.
- Garnish with freshly grated sharp cheddar, sour cream, and crushed tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Um…I always read through the entire article, & noticed a discrepancy between the “How to Make This Recipe ” instructions & those in the recipe itself. In the HTMTR directions you add the beer to the pot after the beef is browned to loosen up the fond from the bottom of the pot before putting into slow cooker/instant pot if using. In the recipe instructions you just brown the beef with the taco seasoning before dumping into slow cooker etc.
Is it possible it’s a combination of the two? Adding the taco seasoning to the ground beef just before it’s finished browning allows the seasoning to toast a bit & enrich their flavor. Then adding the beer deglazes/loosens up all that yummy goodness from the bottom of the pan.
Looks delicious regardless of method – & definitely what I want to eat today.
It’s -32*C. Last night hit -45. And we’re supposed to have over a week of this. 😨 I’m officially HIBERNATING lol
You are correct and I’m sorry about that! I love adding the seasoning so that it can toast a bit and then the beer deglazes the pan. And I’m hibernating too….
Is corona beer only one you can use for best tasting
Nope! Any light or medium beer will work, but since this chili is taco flavored, I like the Mexican beers. Enjoy! -Krissy
So easy to make had a busy day put it together simmered on the stove really delicious
All I can say is YUM 👍👍👍👍👍 but wont tell you how much I ate all on my own – seriously this is so easy, with incredible results
Perfect comfort food for cold weather. I’ve never thought of adding beer to the Chili. This is something new I need to try.
Chili is one of my favorite fall dishes! I simply LOVE IT. I love that you can switch up the flavors too! This taco chili looks devine!
This post has me craving chili! I love the dump it in way of making chili, too, and love that you added beer.
This looks like such a warm and inviting chili. I like how you give so many options for heating, as this isn’t rocket science and we just need to get that tasty stuff warm, right?
This chili is everything I love in a chili! I haven’t made a chili with beer in too long! Saving this for football Sunday!
When I try to forward ( mail)a recipe to
my busband’s computer
(so that I can print from his computer )
the ingredients do not transfer. All other print
Directions, comments , etc. transfer.
Why are ingredients not transferred to
his computer?
Like your recipes, your web site.comments,
And your great since of humor.
I like to copy in order to add to my
printed recipe file books.
Njskoglund@yahoo.com
Hi Norma, The best way to print from your husband’s computer would be to just access the link from his computer instead of trying to email the recipe itself. That way you can click the print button and it should print perfectly. Glad you like the site!! Krissy