Crockpot Southwest Style Chili
6 h 20 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 6 h | 6 h 20 min |
Introduction
This crockpot Southwest-style chili is hearty, smoky, and loaded with beans, beef, and fire-roasted tomatoes.
It is the perfect cozy dinner for busy weeknights, game day gatherings, or casual weekends with friends.
The slow cooker does all the work, while bold spices and tender veggies create rich flavor in every comforting bowl.
Ingredients (8 servings)
Ingredients for the Chili:
Ingredients for Garnish (Optional):
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How to Make Crockpot Southwest Style Chili
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Prep the vegetables and beans
Dice the onion and red bell pepper, and mince the garlic so everything is ready before you start cooking.
Drain and rinse the kidney beans and black beans, then set them aside to help reduce excess salt and starch.
Measure out the frozen corn so it can begin to thaw slightly while you prepare the beef.
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Brown the beef with aromatics
Heat the olive oil in a large skillet over medium-high heat until it shimmers but is not smoking.
Add the ground beef, diced onion, and red bell pepper, then cook, breaking up the meat, until it is browned.
If there is lots of grease, carefully spoon off most of it so the finished chili tastes rich but not heavy.
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Load the slow cooker
Transfer the browned beef mixture to a 5- to 6-quart slow cooker, including the onions and peppers.
Add the minced garlic, kidney beans, black beans, frozen corn, fire-roasted tomatoes, and tomato sauce on top.
Pour in the beef broth, then crumble in the beef bouillon cubes so they dissolve evenly as the chili cooks.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, salt, black pepper, and cayenne if using.
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Slow cook the chili
Stir everything well, making sure the spices are distributed and the beans are covered in liquid.
Cover and cook on LOW for about 6 hours or on HIGH for about 3 hours, until the flavors taste blended.
Avoid opening the lid often, because each peek releases heat and can lengthen the cooking time noticeably.
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Adjust thickness and seasoning
When the chili is done, taste and add more salt, black pepper, or cayenne if you like extra heat.
For a thicker chili, remove the lid and let it simmer on HIGH for 15 to 20 minutes, stirring occasionally.
You can also mash some of the beans against the side of the crockpot to naturally thicken the broth.
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Garnish and serve
Ladle the hot chili into bowls and let everyone top their own with cilantro, avocado, cheese, sour cream, or chips.
Finish with a squeeze of fresh lime juice to brighten the rich, smoky flavors right before serving.
Substitutions
- Ground beef -> ground turkey or chicken
- Use lean ground turkey or chicken in place of beef for a lighter chili with slightly milder flavor. Browning the poultry well adds a deeper, almost smoky note that keeps the chili tasting hearty.
- Kidney and black beans -> pinto beans only
- Replace both kidney and black beans with pinto beans if you prefer a softer, creamier texture in each bite. Pintos break down a bit more and naturally thicken the chili without changing the Southwestern flavor profile much.
- Ground beef and beef broth -> extra beans and vegetable broth (vegetarian)
- Skip the ground beef and beef broth, then add another can of beans and use vegetable broth instead. You still get great body from the beans and tomatoes, while the veggie broth keeps the seasoning nicely balanced.
Tips
- Bloom the spices briefly
- After browning the beef, sprinkle the spices over the hot meat in the skillet and stir for about 30 seconds. This quick step wakes up the chili powder and cumin and gives the finished chili a deeper, toasty flavor.
- Choose the right slow-cooker size
- Use at least a 5-quart slow cooker so the chili has room to bubble gently without spilling over. If your crockpot is larger, check for doneness a little earlier because a wider surface can cook slightly faster.
- Salt at the end if you use bouillon
- Bouillon cubes vary in saltiness, so start with less added salt than you think you need. Taste near the end of cooking, then adjust, which prevents the chili from becoming accidentally too salty.
- Cool and store safely for meal prep
- Let leftovers cool until just warm, then transfer them to shallow containers so they chill quickly in the refrigerator. Chili thickens and tastes even better the next day, and it keeps well for up to four days.
- Freeze in single-serve portions
- Freeze cooled chili in freezer-safe bags or small containers, laying bags flat so they stack easily. Reheat gently on the stove with a splash of broth or water to loosen the texture back to soupy.
Nutrition Facts *
| Energy | 612 | kcal |
|---|---|---|
| Protein | 29 | g |
| Total Fat | 35 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 12 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I put the ground beef into the crockpot raw?
- You can, but browning the beef first gives much better flavor and prevents greasy texture on top of the chili. The quick stovetop step also lets you cook off excess fat and build flavor with the onions and peppers.
- How can I make this chili spicier without changing the flavor too much?
- Increase the cayenne pepper a little at a time, tasting as you go, because it adds heat without big flavor changes. You can also add a diced jalapeno with the bell pepper for fresh, bright heat that fits the Southwest style.
- My chili turned out too thin; what should I do?
- Turn the slow cooker to HIGH, remove the lid, and let the chili cook until some liquid evaporates and it thickens. You can also mash some beans or stir in a spoonful of tomato paste for extra body and richness.
- Can I cook this chili overnight?
- Yes, cook it on LOW overnight, then switch the crockpot to WARM in the morning so it does not overcook. Stir well before serving and check the seasoning, since long cooking can slightly soften the spices.
- Is this chili gluten free?
- Most ingredients here are naturally gluten free, but some beef broths and bouillon cubes contain wheat as a thickener. Check labels and choose certified gluten-free broth and bouillon if you need the chili to stay fully gluten free.
Serving Suggestions
This cozy crockpot Southwest-style chili makes an easy base for a DIY chili bar on game day or casual weekends.
Set out bowls of chopped onions, jalapenos, extra cheese, and hot sauce so everyone can customize their perfect bowl.
For a fun twist, spoon leftovers over baked potatoes or crispy tater tots for a second night that feels completely new.
Reviews
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Anna, San Jose: Came out thick, smoky, and super flavorful, and the beans and corn make it feel extra hearty without much effort. Small note: go easy on the bouillon and salt at first, then adjust at the end since it can get salty fast.
: Happy it turned out thick and smoky, Anna! Great tip on seasoning, I’d also start light on bouillon and salt, then taste and adjust right at the end.
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