Slow Cooker Taco Ranch Chili

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Slow Cooker Taco Ranch Chili is comfort food at its best! This hearty, zesty chili is full of ground beef, beans, and plenty of shredded cheese.

Taco Ranch Chili

When the cold weather starts to roll in it’s officially soup season! There is something about the chill in the air that has us begging for a warm bowl of homemade goodness. My Slow Cooker Taco Ranch Chili is a heartwarming dish that’s perfect for this time of year. It’s packed with plenty of protein from the meat and beans, so you and your family can stay full, warm and satisfied.

WHAT IS SLOW COOKER TACO RANCH CHILI?

Just like any traditional chili this one also includes ground beef, beans, and a slew of seasonings to bring out that traditional chili flavor. For a little extra something this recipe calls for both taco seasoning and ranch seasoning. This mixture gives a layer of depth to the flavor. There’s a little heat as well as delicious zest for a balanced and amazing chili. It’s so good you might crave this all year long!

INGREDIENTS TO MAKE SLOW COOKER TACO RANCH CHILI

  • 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 then rinsed
  • 1 can (15 ounces) black beans, drained then rinsed
  • 1 packet (1 ounce) taco seasoning 
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin

HOW TO MAKE TACO RANCH CHILI

Sometimes the most enjoyable and flavorful dinners are the easiest to assemble. This is one of them! The preparation takes only 10 minutes. In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease. Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into the crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid. Cook on low heat for 6 hours OR on high heat for 3 hours. Serve with all your favorite toppings and enjoy!

Taco Ranch Chili

WHAT TOPPINGS SHOULD I USE?

This is my favorite part of this chili! Here in the Lofthouse I get out little bowls and create an assembly of toppings worthy for a buffet; shredded cheddar cheese, diced green onions, sour cream, and tortilla chips, just to name a few. There is so much room for creativity and opportunity when it comes to the toppings. Have a favorite taco or chili topping? Place it out for your family to scoop onto their bowl of homemade chili.

HOW MANY SERVINGS DOES THIS MAKE?

This recipe yields 6 servings of chili. Now, keep in mind this is a hearty recipe. Depending on how hungry your family can be you can stretch this to 8 servings. If you know you’ll need more to feed a prairie full of cowboys, then double the recipe for a heaping portion of chili. The cooking time in the slow cooker should stay the same.

HOW LONG TO STORE LEFTOVERS

If you have extra chili keep it covered and stored in a Tupperware in the fridge for 4 to 5 days. The flavors just continue to marry, and this chili just gets more and more flavorful. When I reheat the chili I like to do it on the stovetop in a saucepan with a little bit of added water to make sure everything combines and reheats properly. 

Taco Ranch Chili

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CHILI RECIPES!

Slow Cooker White Chicken Chili – Tender shredded chicken with onions, white beans, seasoning and spices for a unique chili twist.

Slow Cooker Chili – This traditional chili recipe will have you thinking you’re out on the prairie enjoying dinner under the stars.

Instant Pot Vegan Chili – This chili recipe is quick, delicious, and 100% vegan!

Ultra-Healthy Mexican Chili – Try this unique chili recipe for all the flavor with less calories!

Slow Cooker Taco Ranch Chili

Servings 6

Ingredients

Taco Ranch Chili:

  • 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 then rinsed
  • 1 can (15 ounces) black beans, drained then rinsed
  • 1 packet (1 ounce) taco seasoning
  • 1 packet (1 ounce) ranch dressing seasoning mix
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin

Taco Toppings:

  • shredded cheddar cheese
  • tortilla chips or strips
  • sour cream
  • green onion

Instructions

  • In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
  • Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
  • Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.
To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

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Taco Ranch Chili

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