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Slow Cooker Taco Ranch Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 44 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Taco Ranch Chili is a hearty and flavorful dish combining lean ground beef, beans, tomatoes, and a zesty blend of taco and ranch seasoning. Perfect for a comforting meal, it requires minimal prep and slow cooks to deepen the flavors. Serve topped with shredded cheddar cheese, tortilla chips, sour cream, and green onions for a satisfying dinner.

Ingredients

Scale

Main Ingredients

  • 1 pound lean ground beef
  • 1 small yellow onion, diced
  • 2 cups chicken broth
  • 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
  • 1 can (16 ounces) tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed

Seasonings

  • 1 packet (1 ounce) taco seasoning
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin

Toppings (Optional)

  • Shredded cheddar cheese
  • Tortilla chips or strips
  • Sour cream
  • Green onion, sliced

Instructions

  1. Cook Beef and Onion: In a large skillet over medium heat, cook and crumble the ground beef along with the diced yellow onion until the beef is no longer pink. Drain off any excess grease to keep the chili lean.
  2. Prepare Slow Cooker: Lightly spray the insert of a 7-quart slow cooker with cooking spray to prevent sticking. Add the cooked beef and onion mixture into the slow cooker.
  3. Add Remaining Ingredients: Pour in the chicken broth, diced tomatoes with green chilies, both cans of tomato sauce, drained and rinsed pinto and black beans, taco seasoning, ranch dressing seasoning mix, chili powder, and ground cumin. Stir all ingredients together until well combined.
  4. Slow Cook: Cover the slow cooker with the lid and cook on low heat for 6 hours or on high heat for 3 to 4 hours. This slow cooking process allows flavors to meld beautifully.
  5. Serve: Once cooked, ladle the chili into bowls and top with shredded cheddar cheese, tortilla chips or strips, sour cream, and sliced green onions as desired. Enjoy your warm, comforting Taco Ranch Chili!

Notes

  • For a spicier chili, add more chili powder or a dash of cayenne pepper.
  • You can substitute ground turkey or chicken for a leaner option.
  • If you prefer thicker chili, remove the lid during the last 30 minutes of cooking to reduce liquid.
  • This chili also freezes well, so store leftovers in airtight containers for up to 3 months.

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Find it online: https://fastflavorkitchen.com/slow-cooker-taco-ranch-chili-recipe/