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Two bowls of Slow Cooker Southwestern Chili ith tomatoes and spoon on the background.

Slow Cooker Southwestern Chili

Chef Jenn
Chunky, meaty and loaded with big flavor, Slow-Cooker Southwestern Chili is a hearty meal that you can just set and forget! Top it with sour cream then just grab a spoon and dig in!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup & Stews
Cuisine American
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 1 ½ pound ground beef use 80/20 for best flavor
  • 1 cup onion diced; about ½ an onion
  • 1 poblano chili seeded and diced
  • 3 cloves garlic chopped
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon chipotle powder
  • 28 ounce canned crushed tomatoes
  • 1 can Rotel tomatoes undrained
  • 15 ounce canned black beans
  • 1 ½ cup corn niblets frozen or canned and drained
  • ½ cup water
  • 1 teaspoon salt
  • freshly ground black pepper

Instructions
 

  • Brown the ground beef in a skillet over medium-high heat until it’s fully cooked, breaking it into large crumbles as it cooks. Leave the meat nice and chunky. Drain any excess fat.
  • Add the diced onion, poblano chili, and garlic to the skillet with the browned beef. Cook for about 2-3 minutes, until the onion starts to soften.
  • Add the spices to the beef and cook for an additional minute to let the flavors bloom.
  • Transfer the beef mixture to your slow cooker.
  • Add the crushed tomatoes, Rotel tomatoes, black beans, corn, water, salt, and a few grinds of black pepper to the slow cooker.
  • Stir everything together until well combined.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili has thickened and flavors have melded.
  • Taste and adjust seasoning with additional salt or pepper as needed before serving.

Notes

Chef Jenn's Tips

  • Opt for 80/20 ground beef for the best flavor balance of lean meat and fat.
  • Poblanos add a subtle smoky heat, but you can add diced jalapeños for extra spice.
  • For a slightly thicker chili, leave the lid ajar during the last hour of cooking to let excess moisture evaporate.
  • Like your chili super thick? Stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.

Nutrition

Serving: 1cupCalories: 472kcalCarbohydrates: 38gProtein: 29gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 986mgPotassium: 1283mgFiber: 11gSugar: 11gVitamin A: 1729IUVitamin C: 41mgCalcium: 137mgIron: 7mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword chil, ground beef, slow cooker, southwestern chili
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