Nothing beats a bowl of hot, hearty, meaty chili, especially when you’re craving something bold. This Southwestern Chili has a twist on traditional flavors, loaded with poblano peppers, chipotle powder, and black beans. Best of all, it’s a breeze to make in the slow cooker!
Chili is perfect for gatherings, meal prepping, or a cozy dinner at home, and this recipe makes it even easier. Just prep it in the morning, set it to cook, and come home to a delicious meal that’s ready to serve. It’s even a hit at tailgates—everyone will be asking you for the recipe!
With ground beef, smoky spices, corn, and beans, this chili has a Southwest kick that makes it unique and absolutely irresistible.
Ingredients
- Ground beef – Use 80/20 for best flavor.
- Onion – About 1/2 an onion.
- Poblano chili – Seeded and diced.
- Garlic – Chopped.
- Chili powder
- Cumin
- Chipotle powder
- 28-ounce can crushed tomatoes
- 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 until cooked through, breaking it into chunky crumbles. Drain excess fat.
- Add the onion, poblano pepper, and garlic to the skillet and cook for 2–3 minutes, until the onion softens.
- Stir in the chili powder, cumin, and chipotle powder, letting them cook with the beef for about a minute to bring out their flavors.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few twists of black pepper.
- Stir everything together until evenly mixed.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili thickens and flavors meld together.
- Adjust the seasoning with additional salt or pepper to taste before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Go for 80/20 ground beef for just the right balance of flavor and texture.
- Poblanos give a mild smoky heat, but diced jalapeños can add an extra kick if you like it spicier.
- For a thicker chili, keep the lid slightly open during the last hour to allow moisture to evaporate.
- For extra thickness, stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.
Recommended
Make It a Meal
Top your Southwestern Chili with shredded cheese, sour cream, and fresh cilantro. Pair with cornbread or tortilla chips for a complete meal. This chili is also great served over rice or with a warm tortilla for scooping.
Storage
Keep leftovers in an airtight container in the fridge for up to four days. To freeze, portion the chili into freezer-safe bags or containers and freeze for up to three months. Reheat on the stove or microwave, adding a splash of water if it needs thinning out.
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
- 1 tablespoon cumin
- 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 until cooked through, breaking it into chunky crumbles. Drain excess fat.
- Add the onion, poblano pepper, and garlic to the skillet and cook for 2–3 minutes, until the onion softens.
- Stir in the chili powder, cumin, and chipotle powder, letting them cook with the beef for about a minute to bring out their flavors.
- Transfer the beef mixture to your slow cooker.
- Add the crushed tomatoes, Rotel, black beans, corn, water, salt, and a few twists of black pepper.
- Stir everything together until evenly mixed.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chili thickens and flavors meld together.
- Adjust the seasoning with additional salt or pepper to taste before serving.
Notes
Chef Jenn’s Tips
- Go for 80/20 ground beef for just the right balance of flavor and texture.
- Poblanos give a mild smoky heat, but diced jalapeños can add an extra kick if you like it spicier.
- For a thicker chili, keep the lid slightly open during the last hour to allow moisture to evaporate.
- For extra thickness, stir in a tablespoon of masa harina or cornmeal in the last hour of cooking.