Crockpot Southwest Style Chili
6 h 20 min
|
easy
Recipe by Eunice
Introduction
This crockpot Southwest chili brings Tex-Mex vibes in a big, beefy, smoky bowl, loaded with fire-roasted tomatoes, corn, and two beans, and seasoned like I mean it with garlic, chili powder, cumin, smoked paprika, and bouillon for serious depth.
Set it and go, then ladle it up thick for weeknights, game day, or a build-your-bowl spread with cheddar, avocado, cilantro, sour cream, lime, and crunchy chips.
Ingredients (8 servings)
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Ingredients for the Chili:
- 1 Tbsp olive oil olive oil
- 2 lb ground beef ground beef 2 lb
- 1 large yellow onion, diced yellow onions 0.21 lb large
- 1 red bell pepper, diced red bell pepper 1 ct
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 1 can (15 oz) kidney beans, drained, rinsed red kidney beans 14.93 oz (15 oz)
- 1 can (15 oz) canned black beans, drained, rinsed black beans 14.93 oz (15 oz)
- 1 can (14.5 oz) fire-roasted diced tomatoes fire-roasted diced tomatoes 1 can (14.5 oz)
- 1 can (8 oz) tomato sauce tomato sauce 1 can (8 oz)
- 1½ cups frozen corn kernels frozen corn kernels 0.48 lb
- 1 cup beef broth beef broth 8 oz
- 2 Tbsp chili powder chili powder 0.5 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp ground coriander ground coriander seeds 0.04 oz
- 2 beef bouillon cubes beef bouillon cubes 2 ct
- 1 tsp salt (or to taste) salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ tsp cayenne pepper (optional for heat) cayenne pepper 0.02 oz
Ingredients for Garnish (Optional):
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- avocados, diced avocado 1 ct
- shredded cheddar cheese shredded cheddar cheese 3 oz
- sour cream sour cream 3.03 oz
- lime wedges lime 1 ct (for lime wedges)
- tortilla chips, crushed tortilla chips 3.03 oz
How to Make Crockpot Southwest Style Chili
-
Prep the produce
Dice the onion and red bell pepper, and mince the garlic so you are not scrambling once the pan is hot.
-
Brown the beef hard
Heat the olive oil in a large skillet over medium-high until shimmering, then brown the ground beef in two batches for deep color and flavor.
Season with a pinch of salt and pepper as it cooks and do not stir too much so a crust forms.
Transfer the beef and juices to the slow cooker, leaving a thin film of fat in the pan.
-
Sweat onions and peppers
Add the onion and red bell pepper to the same skillet and cook over medium heat until softened and lightly golden, about 5 to 7 minutes.
Add the garlic and cook 30 seconds until fragrant so it does not burn.
-
Bloom spices and deglaze
Stir in the chili powder, cumin, smoked paprika, oregano, coriander, cayenne if using, and a little extra oil if the pan looks dry, and toast 30 to 45 seconds until the spices smell toasty.
Pour in the beef broth and scrape up the browned bits, then drop in the bouillon cubes and stir to dissolve.
Tip this flavorful mixture into the slow cooker.
-
Load the crockpot
Add the kidney beans, black beans, fire-roasted tomatoes, tomato sauce, and frozen corn to the slow cooker.
Season with the remaining salt and black pepper, then stir everything well so the flavors mingle.
-
Cook low and slow
Cover and cook on Low for about 6 hours until the chili is rich and the flavors have married, or cook on High for 3 to 4 hours if you are tight on time.
-
Adjust thickness and seasoning
If you want it thicker, uncover and cook 20 to 30 minutes, or mash a ladle of beans against the side of the pot and stir it back in.
Taste and adjust salt, pepper, and heat to your liking, then finish with a squeeze of lime if you want a little pop.
-
Garnish and serve
Ladle into bowls and top with cilantro, avocado, cheddar, sour cream, lime wedges, and crushed tortilla chips for crunch.
Substitutions
- Swap ground beef for ground turkey
- Use 2 pounds 93 percent lean ground turkey and add an extra tablespoon of olive oil so it stays juicy, giving you a lighter but still savory chili that loves those smoky spices.
- Replace kidney beans with pinto beans
- Pintos bring a creamier bite and mellow flavor, which makes the chili feel extra luxurious without changing the Southwest vibe.
- Trade smoked paprika for chopped chipotle in adobo
- Use 1 to 2 teaspoons minced chipotle plus a spoon of the adobo sauce for deeper smoke and a slow-building heat that tastes like you worked a live fire all day.
Tips
- Brown in batches for real flavor
- <p>An uncrowded pan means the beef sears instead of steams, building the fond that makes your chili taste like a pro made it.</p>
- Control the salt with bouillon
- <p>Bouillon cubes are salty, so add the listed salt, taste after cooking, and only then add more salt if the chili needs it.</p>
- Bloom those spices
- <p>Toasting the spices in fat wakes up their oils and makes the whole pot taste rounder and more complex.</p>
- Mind the moisture
- <p>Slow cookers trap condensation, so leave the lid cracked for the last 20 to 30 minutes if you want a thicker, punchier chili.</p>
- Thicken like a pro
- <p>Mash some beans into the pot for body, or whisk 1 tablespoon masa harina with 2 tablespoons water and stir it in for a subtle corn note and gentle thickening.</p>
- Let it rest
- <p>Turn off the heat and give the chili 10 minutes before serving so the flavors settle and the texture evens out in the bowl.</p>
- Store smart
- <p>Chill in shallow glass containers and it will be even better the next day, plus it freezes like a champ for up to 3 months.</p>
Nutrition Facts *
| Energy | 546 | kcal |
|---|---|---|
| Protein | 39 | g |
| Total Fat | 25 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chili is too thin, how do I fix it fast?
- <p>Uncover and simmer on High for 20 to 30 minutes, or mash some beans to release starch, or stir in a quick slurry of 1 teaspoon cornstarch and 2 teaspoons water and simmer a few minutes.</p>
- It came out too salty, what now?
- <p>Stir in another can of fire-roasted tomatoes or a cup of unsalted broth, then balance with a squeeze of lime and a pinch of sugar to round the edges.</p>
- Can I skip browning the meat?
- <p>You can, but you will lose depth, so if you must skip it add 1 teaspoon soy sauce or Worcestershire to boost savory notes and be extra careful blooming the spices.</p>
- When should I add the beans if I want them firmer?
- <p>Add the drained beans in the last 60 to 90 minutes on Low so they hold their shape more while still taking on flavor.</p>
- Can I make this in an Instant Pot?
- <p>Use Saute to brown the beef and aromatics, add everything, then pressure cook on High for 12 minutes with a 10 minute natural release and finish on Saute to thicken if needed.</p>
Serving Suggestions
Big bowls of this chili love warm cornbread, charred tortillas, or a pile of salty tortilla chips, and a crisp lager or a mezcal margarita makes the smoke sing.
If you want to play, stir in a teaspoon of cocoa or espresso powder for a deeper backbone, or roast a poblano on the grill, chop it up, and fold it in for a stealthy green heat.
More pairings:
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