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 best flavor.
- Onion – About 1/2 an onion. I use yellow (brown) onions for cooking.
- Poblano chili – Seeded and diced. You need to remove the poblano seeds as they’re tough and fibrous. If you like it spicier, add a jalapeno.
- Garlic – Use fresh garlic, not jarlic.
- Chili powder – Chili powder goes stale and flavorless within about 6 months of opening it so buy smaller amounts and keep it fresh.
- Cumin
- Chipotle powder – This is an essential ingredient to give your Crock Pot Southwestern Chili a smoky, spicy kick.
- 28-ounce can crushed tomatoes – Use fire roasted for a bit more flavor, if you like.
- Canned Rotel tomatoes – Undrained.
- Canned black beans – Drained.
- Corn niblets – Frozen or canned and drained.
- Water
- Salt
- Freshly ground black pepper
How To Make Southwestern Slow Cooker Chili
- Brown the ground beef in a skillet over medium-high heat, breaking it into chunks as it cooks. Drain any excess fat.
- Add the onion, poblano, and garlic to the skillet with the beef, cooking for about 2–3 minutes until the onion softens.
- Stir in the chili powder, cumin, and chipotle powder, allowing the spices to cook with the beef mixture for another minute.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few grinds of black pepper.
- Mix everything together until well combined.
- 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.
- 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.
Recommended
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.
Slow Cooker Southwestern Chili
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 chipotle powder
- 28 ounce canned crushed tomatoes
- 1 can Rotel tomatoes undrained
- 14 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, breaking it into chunks as it cooks. Drain any excess fat.
- Add the onion, poblano, and garlic to the skillet with the beef, cooking for about 2–3 minutes until the onion softens.
- Stir in the chili powder, cumin, and chipotle powder, allowing the spices to cook with the beef mixture for another minute.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few grinds of black pepper.
- Mix everything together until well combined.
- 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.
- Taste and adjust seasoning with additional salt or pepper if needed.
Notes
Chef Jenn’s Tips
- Opt for 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.
Nutrition
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.