Crockpot Southwestern Beef Chili

Name: Crockpot Southwestern Beef Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Ingredients: 2 lbs ground beef; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) kidney beans, rinsed and drained; 1 can (28 oz) diced tomatoes; 1 cup beef broth; 1 bell pepper, diced; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 cup corn (fresh or frozen); Optional toppings: shredded cheese, sour cream, chopped cilantro

Highlighted under: Fast Meal Recipes

I love coming home to the rich, savory aroma of my Crockpot Southwestern Beef Chili wafting through the house. It's become a staple in my meal prep routine because it’s so simple to throw together. By using the slow cooker, I let the flavors meld beautifully while I go about my day. This recipe is a perfect blend of tender beef, colorful bell peppers, and a kick of spices, making it an ideal comfort food for chilly evenings or when entertaining friends. Trust me, you’ll want to make this often!

Created by

Anna Johnson

Last updated on 2026-01-18T14:10:27.519Z

When I first experimented with this Crockpot Southwestern Beef Chili, I found that the longer it cooked, the better the flavors developed. I love using a mix of spices like cumin and chili powder, which gives it that authentic southwestern kick. Each ingredient plays its part, from the beef to the medley of beans and fresh veggies, creating a cozy bowl of goodness.

One tip I’ve learned is to let the chili cool completely before refrigerating it. This way, the flavors deepen overnight, making it even tastier when reheated. It’s also great for meal prep, as it freezes beautifully, perfect for those busy weeknights!

        Why You Will Love This Recipe
        Hearty and satisfying for the whole family
Loaded with healthy ingredients and bold flavors
Perfect for leftovers or meal prepping for the week

      

The Importance of Layering Flavors

When making Crockpot Southwestern Beef Chili, the order in which you add your ingredients is crucial for achieving a rich flavor profile. Browning the ground beef in a skillet first not only develops a savory crust but also creates fond—the caramelized bits left in the pan—that can enrich your chili. This step adds depth to the whole dish. After browning, make sure to scrape any bits from the skillet before transferring to the crockpot, ensuring no flavor is lost.

It’s also essential to balance the spices for a well-rounded chili. The combination of chili powder and cumin provides that signature Southwestern taste, but feel free to adjust them based on your heat tolerance or preference. I often start with the recommended amounts and add more during cooking if needed, tasting as I go. This way, you can ensure your chili is perfectly tailored to your liking.

Perfecting Texture with Timing

The slow cooking process truly transforms the ingredients. While setting the crockpot on low for eight hours yields beautifully tender beef and a harmonious blend of flavors, using the high setting will also work well if you're short on time. Just ensure to check the meat's texture at the four-hour mark; it should be tender but not disintegrated. Overcooking can result in a mushy consistency, so keep an eye on it if you're in a hurry.

Adding corn towards the end not only preserves its crunch but also injects a burst of sweetness that contrasts wonderfully with the spiciness of the chili. You can use fresh corn when in season, or frozen corn for convenience. If using canned corn, make sure to drain it first to avoid excess liquid, which could dilute the chili’s rich flavors.

Ingredients

Gather these ingredients to make your delicious chili:

For the Chili

2 lbs ground beef
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can (28 oz) diced tomatoes
1 cup beef broth
1 bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup corn (fresh or frozen)
Optional toppings: shredded cheese, sour cream, chopped cilantro

Now that you have everything ready, it’s time to get cooking!

Instructions

Follow these simple steps to make your chili:

Brown the Beef

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and transfer the beef to the crockpot.

Combine Ingredients

Add the beans, diced tomatoes, beef broth, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper to the crockpot. Stir to combine.

Set the Slow Cooker

Cover the crockpot and set it on low for 8 hours or high for 4 hours. If you’re short on time, using high heat is a great option.

Add Corn

About 30 minutes before serving, stir in the corn and let it heat through. This keeps the corn sweet and crunchy.

Serve and Enjoy

Ladle the chili into bowls and top with your favorite toppings like cheese, sour cream, or cilantro.

Enjoy the cozy warmth and deep flavors of your homemade chili!

Pro Tips

If you prefer a spicier chili, add diced jalapeños or a splash of hot sauce.

Ingredient Substitutions

If you're looking to lighten the dish, you can swap out regular ground beef for ground turkey or chicken, which will still provide a hearty base without all the fat. Season the lighter meat a bit more aggressively to ensure it carries the dish’s robust flavor. Additionally, for a vegetarian option, replacing the beef with lentils or a mixture of mushrooms and brown rice can provide a similar texture and heartiness.

For those who prefer a kick in their chili, consider adding diced jalapeños or chipotle peppers in adobo sauce. These will add both heat and a smoky flavor, enhancing the overall complexity of your dish. Mix in some chopped fresh herbs like oregano or thyme for a bright finish that complements the spices.

Make-Ahead and Storage Tips

Crockpot Southwestern Beef Chili is an excellent option for meal prepping. After cooking, it stores well in an airtight container in the refrigerator for up to five days. You can easily reheat a single serving in the microwave or on the stove. Just add a splash of beef broth or water when reheating to reach your desired consistency; this will keep the chili moist and flavorful.

For extended storage, this chili freezes beautifully. Simply pile it into freezer-safe bags or containers, leaving some room for expansion as it freezes. It can last up to three months in the freezer. When ready to enjoy, defrost in the refrigerator overnight and reheat thoroughly, ensuring it reaches a safe serving temperature of 165°F.

Questions About Recipes

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey is a leaner option and will still taste great.

→ How long does leftovers last in the fridge?

Leftover chili can be stored in the fridge for up to 4 days in an airtight container.

→ Can I freeze this chili?

Yes, it freezes well! Just make sure it’s cooled completely before transferring to a freezer-safe container.

→ What can I serve with this chili?

Cornbread, tortilla chips, or a simple green salad are all great accompaniments!