This Slow Cooker Taco Ranch Chili will warm you up on a cold winter night. It’s full of delicious flavor and perfect to make on those busy weekdays!
It’s that time of year for chili’s and soups, and I couldn’t be happier 🙂 I love me a warm, comforting bowl of chili on a cold day. This Taco Ranch Chili is so delicious and healthy! (well if you don’t add the cheese or sour cream, and if you ask me, those are necessities.)
Taco Ranch Chili works really great in the crock pot. I went home on my lunch hour and browned some ground beef, and then threw all the rest of the ingredients in the crock pot. It was so nice to come home to dinner all ready. Not to mention, my house smelled so good!
MORE RECIPES YOU MAY LIKE:
Slow Cooker Chili
Instant Pot Vegan Chili
Oven Baked Chili Cheese Dogs
Slow Cooker Chicken Tortilla Soup
Taco Ranch Chili
Prep time
Cook time
Total time
Author: Holly
Serves: 6
Ingredients
- 1 pound lean ground beef
- ½ cup diced onion
- 2 cups chicken broth
- 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
- 1 can (16 ounces) tomato sauce
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 packet (1 ounce) Taco Seasoning mix
- 1 packet (1 ounce) Buttermilk Ranch Seasoning mix
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- TOPPINGS:
- shredded cheddar cheese
- tortilla chips
- sour cream
- diced tomatoes
- sliced 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 crock pot (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients. 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.
All I want to is to dig in that bowl of chilli! Looks irresistible!
I’d love a big bowl of this for lunch! This sounds incredible!
I love the addition of ranch seasoning to this- sounds incredible!
Mal @ The Chic Geek
Tasty! Perfect for tailgates!
I’ll have cheese and sour cream with mine too, thanks! I’d love to have a crockpot of this waiting for me to come home to. 🙂
The ranch seasoning does sound good in this.
Sounds absolutely terrific! We are just finishing up our last batch of chili, but I do hope to make this soon. Hubby loves chili!
It’s getting cold around here. Bring on the warm, comforting bowl of chili!
This looks fabulous… perfect for this chilly weather we are having in Oregon!!!
Oh, this looks magnificent! Perfect for this cool, rainy day! Have a great weekend, Holly~
This recipe just won a Chili cook-off at work! This went up against 3 other types of chili and the judges chose this one. This was my first time making it. . .way easy and delicious! Oh and I did say this was from a food blog!
This was really good. I made it with a side of cornbread. Yum!
Wondering if you could cook the meat, add all the other ingredients to the bag and freeze that way. When you are ready to cook, defrost and toss in the crock pot?
Tiffany, you could most definitely do it that way, too! 🙂 That’s an even better and more convenient way. I’ll try that next time!
Holly, could you tell me what size buttermilk ranch packet to use for this? Thanks!
Hi Julie, so sorry for the late reply. I use the 0.1 ounce packet. Its the smaller one, but the regular sized packet would work fine too!