Mexican Chili or Taco Chili is a deliciously spicy and hearty meal perfect for the cold days ahead. It’s easy to make with tons of flavor reminiscent of your favorite taco flavors and loaded with protein.
This Crockpot Taco Chili takes just 20 minutes prep and the crockpot does the rest. It's bound to become your family’s new favorite comfort food dinner.
Table of Contents
- Easy Chili Recipe
- Hearty Chili for a Cold Day
- What is Mexican Chili?
- Why You'll Love This Spicy Mexican Chili Recipe
- Ingredients
- How to Make Mexican Chili in a Crockpot
- How to Make Mexican Chili in an Instant Pot
- How to Cook Mexican Chili on the Stovetop
- Best Chili Toppings
- Recipe Variations
- How to Serve Mexican Taco Soup
- Ways to Use Leftover Chili
- How to Store, Freeze, and Reheat Chili
- Chili Frequently Asked Questions
- More Crockpot Recipes
Easy Chili Recipe
When you want an easy meal for dinner, chili is a no-brainer. I opt for using my Crockpot slow cooker or Instant Pot for the least amount of fuss.
I love that you can just drop ingredients in the pot, set it and forget it until mealtime. Plus, when it comes to soups and chilis, these cooking methods create tender meat and a rich and flavor-packed broth that's hard to beat.
Hearty Chili for a Cold Day
I love chili when the temperatures drop. Whether it’s my White Chicken Chili or Chipotle Chili, it always seems to hit the spot and warm me up from the inside out. Of course, you could opt for Vegetable Beef Soup or a Beef Stew but something about this Crockpot Taco Chili, with its spicy kick, always wins hands down.
What is Mexican Chili?
This southwestern chili con carne, aka Taco Chili, is a version of chili infused with all your favorite taco flavors. However, it still retains that chili vibe complete with chili powder and cumin. It definitely takes the standard chili recipe up a notch.
Why You'll Love This Spicy Mexican Chili Recipe
- EASY - This Mexican Chili recipe takes just 20 minutes of prep.
- LITTLE CLEANUP - as it uses just one pot.
- FLAVOR - It's rich, spicy and tastes like your favorite tacos.
- LEFTOVERS - taste even better on the second day!
- FREEZE IT - for lunches and quick dinners down the road.
Ingredients
- Lean ground beef
- Onion
- Fresh garlic cloves
- Canned diced tomatoes
- Canned kidney beans
- Canned ranch-style beans
- Canned green chilies
- Fresh jalapeno pepper
- Bloody Mary Mix
- Fresh cilantro
- Brewed coffee
- Chili powder
- Salt
- Ground cumin
- Fresh lime juice
- Toppings for serving (see ideas below)
How to Make Mexican Chili in a Crockpot
Get all the ingredients ready prior to starting. This does two things, it makes sure you have all the ingredients and makes the recipe go together faster.
- Brown the meat and onions in either the crockpot/Instant Pot on sauté mode or in a skillet prior to adding to the crockpot. (photo 1)
- Add garlic in the last minute and cook until the meat is done. (photo 2)
- Add remaining ingredients, stir and cover. (photo 3)
- Look at all that rich, tomato-y sauce and tender beef! Like your chili a little thicker? Just drain the tomatoes prior to adding them to the mix. (photo 4)
How to Make Mexican Chili in an Instant Pot
Want to cook this taco chili in the Instant Pot? Here's how:
- Brown the meat on the sauté function.
- Add the rest of the ingredients and cook for 10 minutes on high.
- Let the pot depressurize naturally for 5 minutes then release it manually.
How to Cook Mexican Chili on the Stovetop
Don't have a crockpot or Instant Pot? No problem! Here's what you do:
- Brown the meat in a large pot.
- Add the remaining ingredients and stir to combine.
- Reduce the heat and simmer on low for one to three hours. The more simmer time, the fuller the flavor.
Best Chili Toppings
- Cheddar cheese is a must but you can also use Mexican shredded cheese
- Raw onion – gives the chili a fresh pop of flavor
- Chopped cilantro – for a fresh flavor
- Avocado – balances out the heat with its fat-base
- Sour cream – works the same as avocado at balancing the heat
- Tortilla chips - adds a salty crunch
Recipe Variations
- Change out the ground beef for ground chicken or turkey for a lower fat alternative.
- No chili powder? You can also use taco seasoning and omit the chili powder and cumin. The taco seasoning has less chili powder and a bit more cumin so there will be a slightly different (but delicious) taste.
- Use crushed tomatoes instead of the diced version.
- Replace the jalapeno pepper with chipotle peppers for a smokier taste.
- Add bell peppers, any color, for a more veggie-packed chili.
- Don't want it quite so spicy? Omit the jalapeno and use regular tomato sauce in lieu of the Bloody Mary mix.
How to Serve Mexican Taco Soup
You can serve this Mexican chili family style or as a DIY chili-style bar with the toppings on the side.
My favorite way of serving it is topped off with loads of cheese, chopped onions, avocado, and a dollop of sour cream. Of course, I never turn down a bowl of crunchy tortilla chips on the side.
Ways to Use Leftover Chili
- Top hot dogs or burgers
- Great as a topping for nachos or baked potatoes
- Stuff it in empanadas
- Shakshuka
- Shepherd’s pie – stir in frozen peas and top with mashed potatoes and bake
- Stir into mac and cheese
- Make Frito Chili Pie
How to Store, Freeze, and Reheat Chili
To Store: Cool the chili to room temperature. Place it in an airtight container and refrigerate it for up to 4 days.
To Freeze: Place cooled chili in a freezer-safe container and freeze it for up to 3 months. Thaw it in the refrigerator overnight. To thaw it faster, you can microwave it at 30% power.
To Reheat on the Stovetop: Place the chili in a saucepan over medium heat. Stir it occasionally until the chili is heated through.
To Reheat in the Microwave: Place the chili in a microwave-safe bowl. Cover the bowl with wax or parchment paper. Microwave it in 30-second increments until heated through.
Chili Frequently Asked Questions
This recipe for Mexican Chili has both kidney and ranch-style beans.
Chili should be cooked in the crockpot on low for 6 to 8 hours or on high for 3 to 4 hours.
Lime juice adds a nice tang and freshness to chili.
You can add chicken, beef, or vegetable broth or stock to chili. You can also add tomato sauce or bloody mary mix. A small amount of coffee will add richness.
Yes, over-cooked chili will become mushy or burnt if there is not enough liquid. Once chili is fully cooked, you can keep it warm in a Crockpot or Instant Pot on the warm setting for up to 4 hours.
More Crockpot Recipes
Slow Cooker Chicken Tacos are a quick and easy way to cook tacos. Just throw everything in the crockpot and dinner's ready when you get home.
Crockpot Ropa Vieja is a tender flavorful Cuban beef stew filled with tomatoes, onions & peppers.
Slow Cooker Beef Stroganoff from Bake Play Smile is filled with tender beef in a creamy mushroom sauce and served over pasta.
Crockpot French Dip creates deliciously tender shredded beef that is great as a dinner or piled high on a hard roll, topped with cheese, then dipped into its awesome au jus.
Slow Cooker Healthy Orange Chicken from Killing Thyme puts a guilt-free spin on a takeout favorite. Saucy, flavor-packed, and great for meal prep!
Find more crockpot recipes here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Mexican Chili
Ingredients
- 2 lbs lean ground beef
- 1 medium onion chopped
- 5 garlic cloves or 2-½ teaspoons minced garlic
- 43.5 oz diced tomatoes (3 14.5-oz cans)
- 30 oz kidney beans drained (2 15-oz cans)
- 15 oz can ranch-style beans undrained
- 4 oz can green chilies
- 1 jalapeno minced (optional)
- 1 cup Bloody Mary Mix
- ⅓ cup fresh cilantro chopped
- ¼ cup brewed coffee
- 2 ½ -3 Tablespoons chili powder
- 2-3 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon lime juice
- Garnish: shredded cheddar cheese chopped raw onions, chopped cilantro, avocado, sour cream and tortilla chips
Instructions
Crockpot Method
- Brown ground beef and onions in a skillet until the meat is cooked through.
- Add garlic in during last minute. If you have a lot of grease, you can drain the meat. If you are using an organic lean beef, draining isn’t necessary.
- Transfer the cooked meat to the crockpot.
- Stir in all remaining ingredients and cover.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Ladle chili into bowls and garnish with your favorite toppings. Garnishes can also be served on the side so everyone can fix it the way they like it.
Instant Pot Method
- Brown the meat on the sauté function
- Add rest of ingredients
- Seal and cook on high pressure for 10 minutes.
- Let the pot depressurize naturally for 5 minutes then release it manually.
Stovetop Method
- Brown the meat in a large pot.
- Add the remaining ingredients.
- Reduce the heat to low and simmer for one to three hours. The more simmer time, the fuller the flavor.
Notes
Nutrition
This post has been updated and was first published on January 10, 2021.
Leave a Reply