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Beef Taco Chili

This one of my husband's absolute favorite dishes. It was also voted Best Chili in our county's autumn Harvest Festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2-1/2 cups water
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 envelope taco seasoning
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons baking cocoa
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon pepper
  • Optional toppings: Sour cream, tortilla strips and sliced jalapenos


  • Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients.
  • Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.
Nutrition Facts
1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.

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  • Natalie
    Sep 6, 2020

    Can I start with dry pinto and kidney beans?