Taco Chili con Carne for the Slow Cooker

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Taco chili con carne for the slow cooker recipe, recipe Rating: 4.5
Number of votes:113

You’ll put a big dent in the pantry with this simple slow cooker chili. Use up your stray cans of beans, corn, and tomatoes to make yourself a hearty meal.
Ready in: 8 hours 10 mins

Ingredients

Serves: 9

• 2 pounds ground beef
• 1 cup water
• 1 (16 ounce) can refried beans
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (14 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup salsa
• 1 (1 ounce) packet taco seasoning
• 1 (2 ounce) can sliced ripe olives

Preparation method

Prep: 10 mins | Cook: 8 hours

1. Put a large skillet over medium-high heat and put the ground beef in. Brown the beef until it is cooked through, crumbling it as you go, about 10 minutes. Transfer to slow cooker.
2. Add remaining ingredients. Cover and cook on LOW for 8 hours.Alternate Method

Cook chili for 3 hours on HIGH.