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Beef Taco Chili

  • Author: Elena
  • Total Time: 4 hours 30 minutes
  • Yield: 6 1x


Delicious beef taco chili, with thick chunks of stew meat and mexican chorizo along with a deep smoky chile sauce. This dish is perfect for winter time or a football gathering. It’s sure to be a hit.


  • 2 ancho chiles
  • 2 pasilla chiles
  • 2 guajillo chiles
  • 2 chipotles from adobo
  • 2 pounds of beef stew meat
  • 12 ounces of mexican pork chorizo
  • 4 cloves of garlic
  • 2 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 2 tablespoons of taco seasoning
  • 1 cup of beef broth
  • 1/4 teaspoon of salt
  • 3 cans of pinto beans in chili sauce
  • 1 can of fire roasted diced tomatoes
  • 1 white onion diced
  • 2 cups of chopped butternut squash (1 inch thick)


  1. Take dried peppers and cut off stems and empty all seeds.
  2. Place dried peppers in a bowl and fully cover with hot water for 30 minutes.
  3. Take re-hydrated peppers and place in food processor.
  4. Add water to the food processor from the bowl that the peppers sat in, 1/2 cup at a time until a thick paste has formed.
  5. Once desired consistency has been reached, add all seasonings, garlic, and chipotle peppers.
  6. Mix again until well blended, set aside.
  7. Sear meat over medium high heat -roughly 30 seconds on each side, place in slow cooker.
  8. Turn slow cooker to high.
  9. Take your seasoned sauce from the food processor and pour over the meat.
  10. Add beans, tomatoes, onion and butternut squash to slow cooker and cover.
  11. Cook for 4 hours.


If you want a spicier chili, add 1 jalapeno with seeds minced to the chili.

To soften the butternut squash score the sides of the squash and place in a microwave for 4 to 5 minutes until tender, this will make it easier to cut and remove the tough outer skin.

  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Category: dinner
  • Method: slow cooker
  • Cuisine: mexican

Keywords: chili

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