Crockpot Tex-Mex Chili

This crockpot Tex-Mex chili is a hearty, bold dinner that’s easy to put together and serves 8 people, so it’s just perfect for family meals, gatherings, or meal prepping – it tastes even better the next day so it lends itself really well to batch cooking!

This recipe came about because I wanted to take some of the smoky, rich flavors you get in traditional birria, but make in a much more weeknight-friendly way using ground beef and pantry staples instead of a long slow-braised beef recipe.

The birria seasoning and chipotle still give the chili that deep smoky flavor, but the overall recipe stays simple, hearty, and affordable enough to throw together for regular family dinners!

Ingredients

Here I’m explaining more about the various ingredients and why I’ve included them. Just want the printable recipe card? No worries, it’s at the bottom of this post!

• Ground beef – Creates a hearty chili base while keeping the recipe easier and faster (and cheaper!) than traditional shredded beef birria.
• Onion – Adds sweetness and depth as the chili slowly cooks.
• Garlic – Brings savory flavor and warmth to the broth.
• Fire-roasted diced tomatoes – Add smoky flavor and richness to the chili base.
• Tomato paste – Thickens the chili and deepens the flavor.
• Birria seasoning mix – Gives the chili its smoky chile-forward flavor inspired by classic birria spices.
• Sugar – Balances the acidity from the tomatoes and chipotle.
• Onion powder, garlic powder & smoked paprika – Build extra savory smoky flavor throughout the chili.
• Black beans – Add texture and make the chili extra hearty.
• Pinto beans – Bring creaminess and help bulk up the chili.
• Beef broth – Creates the rich flavorful base.
• Chipotle pepper in adobo – Adds smoky heat and depth.
• Salt & black pepper – Help balance and finish the flavor.
• Cilantro, diced onion & lime wedges – Bright fresh toppings that wake everything up right before serving.

How To Make Crockpot Tex-Mex Chili

• Add the beef, onion, and garlic to the slow cooker.
• Stir in the fire-roasted tomatoes, tomato paste, birria seasoning, sugar, onion powder, garlic powder, and smoked paprika until everything is well coated.
• Add the black beans, pinto beans, beef broth, and chipotle pepper, then stir everything together.

• Cover and cook on low for about 6 hours or high for 3 hours, stirring once halfway through if possible.
• As the chili cooks, the beef becomes tender and the broth thickens into a rich smoky chili base.
• Taste before serving and adjust with extra salt or pepper if needed.
• Ladle into bowls and top with cilantro, diced onion, and lime wedges before serving.

Recipe Notes & Extra Tips

Drain the cooked ground beef well before adding it to the slow cooker so the chili doesn’t end up overly greasy. As well, let the beef brown properly while cooking instead of rushing it. Those darker browned bits add a lot more flavor to the finished chili.

Ground beef chili doesn’t need as much liquid as shredded beef slow cooker recipes, so resist the urge to add extra broth right away. The chili will loosen as it cooks, I promise!

Birria seasoning packets can vary quite a bit in spice level and saltiness depending on the brand, so taste the chili near the end of cooking and adjust if needed.

If you like a smokier or spicier chili, add extra chipotle peppers, chili powder, cayenne, or hot sauce.

Troubleshooting

I’ve very thoroughly tested this recipe to ensure you can create the best results in your own kitchen! Here are some fixes just in case you feel like you need to adjust it slightly:

My chili is too thin
Leave the lid slightly open during the last 20–30 minutes of cooking so some of the liquid can reduce.

My chili is too thick
Stir in a little extra beef broth until it reaches the consistency you like.

The flavor tastes flat
A squeeze of lime juice, extra salt, or a little hot sauce usually wakes everything up quickly.

It’s too spicy
Add a little extra broth or stir in sour cream when serving to mellow the heat.

Substitutes & Ingredient Swaps

• Ground turkey, chicken, or pork can all be used instead of ground beef if you like.
• If you can’t find a birria seasoning packet, taco seasoning with a little extra smoked paprika works well as a shortcut alternative.
• Black beans and pinto beans can easily be swapped for kidney beans, white beans, or chili beans.
• Chicken broth or vegetable broth both work in place of beef broth if that’s what you already have at home.
• Lime juice or red wine vinegar can be used instead of apple cider vinegar for a little acidity and brightness at the end.
• Want a chunkier chili? Add corn, diced bell peppers, or extra tomatoes. This also bulks it out more so you can really stretch it to feed a lot of people.

Serving Ideas

Tex-Mex crockpot chili is perfect served with warm cornbread, tortilla chips, or crusty bread. Set out toppings like shredded cheese, sour cream, diced avocado, jalapeños, cilantro, lime wedges, and green onions so everyone can build their own bowl.

It’s also really good spooned over rice, baked potatoes, or nachos if you want something extra hearty.

Because it stays warm so well in the slow cooker, this chili is great for game days, parties, potlucks, and casual buffet-style setups where people can help themselves throughout the night.

Crockpot Tex Mex Chili

My Tex-Mex crockpot chili is a rich, smoky slow cooker chili made with ground beef, beans, fire-roasted tomatoes, and bold Tex-Mex-inspired spices. It’s hearty, comforting, and packed with deep flavor while still being easy enough for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 2 pounds ground beef browned and drained
• 1 large onion diced
• 4 cloves garlic minced
• 1 14-ounce can fire-roasted diced tomatoes
• 1 6-ounce can tomato paste
• 1 1 ounce envelope birria seasoning mix
• 1 teaspoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 3 cups beef broth
• 1 chipotle pepper in adobo chopped
• Salt and black pepper to taste
• Fresh cilantro & diced onion & lime wedges for garnish

Instructions

 

• Add the beef, onion, and garlic to the slow cooker.
• Stir in the fire-roasted tomatoes, tomato paste, birria seasoning, sugar, onion powder, garlic powder, and smoked paprika until everything is well coated.
• Add the black beans, pinto beans, beef broth, and chipotle pepper, then stir everything together.
• Cover and cook on low for about 6 hours or high for 3 hours, stirring once halfway through if possible.
• As the chili cooks, the beef becomes tender and the broth thickens into a rich smoky chili base.
• Taste before serving and adjust with extra salt or pepper if needed.
• Ladle into bowls and top with cilantro, diced onion, and lime wedges before serving.

I’d love to hear what you think if you make this recipe! You can leave a comment and a rating below.