Description
Crock-Pot® Slow Cooker Taco Truck Chili is the perfect fall comfort food! It has all the flavors of a taco, and the toppings are really where you make it your own! This is one cozy dinner idea you can really dig into!
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds chuck roast
- salt and pepper
- 1 large onion, diced
- 1 large red pepper, diced
- 5 cloves garlic, minced
- 1–2 chipotle peppers (from can of chipotle in adobo), diced
- 2 can Rotel, undrained
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 cup beef stock or beer
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1–2 tablespoon chili powder
- 1 tablespoon ground coriander
- 1/8 cup flour
Instructions
- Heat oil in skillet over high heat. Sear the meat on both sides and place in Crock-Pot®.
- Add in all the remaining ingredients and stir to combine.
- Cook on high heat for 4-6 hours or low heat for 8-10 hours.
- -45 minutes before the chili is done remove 1/3 cup of the liquid from the pot. Mix in the flour and stir until smooth. Pour this back into the chili and cover and cook for 30-45 more minutes, or until slightly thickened.
- Remove meat from the pot and shred, or alternatively shred meat right in the pan.
- Serve with taco toppings, like avocado, cheese, sour cream, and/or with corn chips.
