Slow Cooker Taco Chili Recipe

Healthy Slow Cooker Taco Chili Recipe What the Fork

WebOct 5, 2015 · Instructions. Cook the ground beef in a medium slow cooker until no longer pink. Drain the fat and add the cooked beef to the slow …

1. Cook the ground beef in a medium slow cooker until no longer pink. Drain the fat and add the cooked beef to the slow cooker.
2. Add the taco seasoning, beans, crushed tomatoes, Rotel, chicken broth, corn, and tomatoes. Stir gently, cover and cook on low for 8 hours.
3. Serve with optional garnishes.

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Easy Best Taco Chili Recipe (Crockpot + IP Little Spice …

WebSep 6, 2022 · How to make slow cooker taco chili: Saute the ground beef. Cook and crumble it. When the meat is browned, add the onions and …

1. 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.
2. 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!
3. 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!
4. 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!

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