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Your favorite Mexican spices are woven throughout this delicious and easy taco chili that simmers all day in a slow cooker.

Chili is one of those comfort foods that everyone likes to make but there are 1.53 million different recipes out there!  Kind of like mac and cheese.  Every time you turn around someone else has a different, better, creamier, cheesier recipe.  I dunno if this one is better or spicier or yummier than all the other chili recipes out there but it certainly wets my whistle.  Or whatever…

And it couldn’t be simpler, too.  Simpler is probably one of my all time favorite ways to make food.  Cause you know, minimal effort is the way to go.  I know I have some more hands on, detail-oriented recipes on this blog but I’m a simple girl at heart.  If I can toss it in the crock pot, set it, and forget it I am all about that.  Kinda like this loaded baked potato soup or turkey chili.  I’m really all about that bass easy.

So if you are the kind of person who wants to come home to a slow cooked meal with minimal effort then toss these things in the slow cooker (aff) in the morning {or the night before} and walk into wafting smells of taco-y deliciousness.  Make sure to top it with mounds of cheese and sour cream and some crunchy tortilla chips if you so desire!  Or serve with my favorite chili sidekick: cornbread.  Definitely try this applesauce cornbread from Tastefully Frugal.

I prefer black beans in my chili but half of my family absolutely positively will not eat them.  So I went with kidney beans in this recipe because its what we already had in the pantry.  If you’re a black bean lover I strongly recommend them.  If not pinto beans are a great substitution and kidney beans certainly work in a pinch!

Its funny to note that while eating this my mom and I were discussing at least 10 other ways to make this delicious chili.  See, I really wasn’t kidding about that 1.53 million different recipes.  If you like your chili with a little more meat on it’s bones then feel free to drain some liquid off the beans and corn but I like my with more broth so it can soak into the rice.  Because I cannot eat chili properly without a huge scoop of rice underneath it.  Courtesy of a Hawaiian friend who introduced me to eating rice with practically everything.  And I’ll never go back!

Do you have a favorite chili recipe?  Tell me all about it!

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Slow Cooker Taco Chili

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

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Ingredients

• 1 pound ground beef, browned and drained
• 1 10 oz can corn or 1¼ cups frozen
• 2 15 oz cans of black beans, or pinto or kidney!
• 1 15 oz can of tomato sauce
• 2 ½ Tbs of your favorite taco seasoning mix or one packet

Instructions

1. Brown ground beef and drain, add to crock pot.
2. Add corn, beans, tomato sauce, and taco seasoning and stir until combined
3. Cook on low for about 6 hours or on high for about 3.
4. Serve with your favorite chili toppings