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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.
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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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Sherry, Cincinnati: This is a very easy recipe that delivers great results. Could not get over how good this chili was. Will make again.
: Glad it was such a hit, Sherry!
Michele, Chicago, IL: We've made this chili twice in the last two weeks. So good!!
: So glad it’s become a repeat, Michele!
Gail, Londonderry: This was absolutely DELICIOUS! It was my first time making crockpot chili, and I loved it. It turned out a lot more brothy than I expected, and I even mashed up some of the beans like the recipe said. I think next time I make this, I won't add as much broth to see 9f that makes thicker. But is super yummy, even if it is more of a soup/stew. 🌶️ Yummm!
: So glad it worked out for your first crockpot chili, Gail! For thicker chili, reduce broth next time or cook the last hour with the lid slightly ajar.
Jennifer, San Francisco, CA: This was really good. The only thing I would do is cut back on the bouillon cubes and skip adding extra salt. It was great just a little too salty.
: Glad you enjoyed it, Jennifer! Next time use fewer bouillon cubes and salt only at the end to taste.
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 well, Anna! Great tip on seasoning, I’d also start light on bouillon and salt, then taste and adjust right at the end.
Please post your feedback and pictures here. We’d love to hear from you!
6 h 20 min
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