Slow Cooker Southwestern Chili

When you’re in the mood for a hearty, flavorful chili, this Southwestern-inspired version is a game-changer. Made with ground beef, poblano peppers, chipotle powder, and black beans, it’s packed with bold, smoky flavors and is as easy as it gets with the help of a slow cooker. If you love your chili with a meaty, smoky and spicy kick, then this is the recipe for you!

This chili is perfect for meal prep, family dinners, or gatherings. Just prep your ingredients in the morning, set it to cook, and by the time you’re ready to eat, the slow cooker has done all the work. It’s even a tailgate favorite—everyone will want to know your recipe!

Loaded with beef, spices, corn, and beans, this chili delivers a Southwest twist that’s sure to please, and it’s a terrific set-it-and-forget-it recipe. Simply brown the beef and saute the onions, then it all goes into the slow cooker to cook low and slow until perfect.

Ingredients

• Ground beef – Use 80/20 for the best flavor and texture.
• Onion – About 1/2 an onion, diced; yellow or white onion works well.
• Poblano chilis – About 6–8 medium peppers; I look for firm, glossy poblanos with deep green color for the best flavor. Seeded and diced.
• Garlic – Fresh garlic only. Jarlic won’t give the same clean flavor, so chop finely.
• Chili powder – Use a mild chili powder so it enhances the flavor without overpowering the peppers.
• Cumin – Adds warm, earthy depth that pairs naturally with poblanos.
• Chipotle powder – A little goes a long way. If you don’t have chipotle powder, you can use cayenne.
• 28-ounce can crushed tomatoes – For extra flavor, I love using fire roasted tomatoes.
• Canned Rotel tomatoes – Undrained for extra flavor and liquid.
• Canned black beans – Drained and rinsed. You could also use pinto beans or kidney beans. I’ve even sometimes used white cannellini beans if that’s all I had. Use what you’ve got on hand.
• Corn niblets – Frozen or canned and drained; adds sweetness and texture.
• Water – Just enough to achieve your desired chili consistency.
• Salt – Season to taste.
• Freshly ground black pepper – Freshly cracked gives the best aroma and flavor.

How To Make Southwestern Slow Cooker Chili

1. Brown the ground beef in a skillet over medium-high heat, breaking it into chunks as it cooks. Drain any excess fat.
2. Add the onion, poblano, and garlic to the skillet with the beef, cooking for about 2–3 minutes until the onion softens.
3. Stir in the chili powder, cumin, and chipotle powder, allowing the spices to cook with the beef mixture for another minute.
4. Transfer the beef mixture to your slow cooker.
5. Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few grinds of black pepper.
6. Mix everything together until well combined.
7. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili is thick and flavors are fully melded.
8. Taste and adjust seasoning with additional salt or pepper if needed.

Step-By-Step Process

Chef Jenn’s Tips

• Use 80/20 ground beef for a balanced flavor and texture.
• Poblanos add a gentle smokiness; for extra heat, throw in some diced jalapeños.
• To thicken your chili, leave the lid slightly ajar during the last hour of cooking.
• For even more thickness, add a tablespoon of masa harina or cornmeal during the final hour.

Serving Suggestions 

Complete your Southwestern Chili with toppings like shredded cheese, sour cream, and fresh cilantro. Pair it with cornbread or tortilla chips for a filling meal, or serve it over rice with a side of warm tortillas.

Storage

Store any leftover chili in an airtight container in the fridge for up to four days. For longer storage, portion it into freezer-safe containers or bags and freeze for up to three months. Reheat gently on the stove or microwave, adding a little water if needed to adjust the consistency.