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 pounds ground beef; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (28 oz) crushed tomatoes; 1 cup beef broth; 1 medium onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons chili powder; 1 tablespoon cumin; 1 tablespoon smoked paprika; Salt and pepper to taste

Highlighted under: Easy Dinner Recipes

I’ve always loved the comforting taste of a hearty chili, and my Crockpot Southwestern Beef Chili has become a staple in my kitchen. The beauty of this recipe is how effortlessly it comes together; everything simmers for hours, allowing the spices to develop a deep, rich flavor that is utterly satisfying. With a blend of tender beef, flavorful beans, and just the right kick from the spices, this chili is perfect for busy weeknights or gathering with friends over the weekend. Trust me, once you try this, it will become your go-to chili recipe!

Created by

Anna

Last updated on 2026-01-18T13:06:30.080Z

When I first crafted this Crockpot Southwestern Beef Chili, I knew I wanted to highlight bold flavors that would stay true to Southwestern cuisine. The slow cooking method allows the spices to meld beautifully, enhancing the depth of the chili. One of my favorite tips is to brown the beef before adding it to the slow cooker; this little step makes a world of difference in flavor.

To serve it up, I love adding a sprinkle of fresh cilantro and a dollop of sour cream, which balances the spices with creamy goodness. I often make a large batch and freeze leftovers for those busy nights when cooking is the last thing on my mind. It's a winter favorite in my home!

        Why You'll Love This Recipe
        Hearty and satisfying, perfect for chilly evenings
Easy to prepare with minimal cleanup thanks to the crockpot
Rich, bold flavors that please a crowd

      

The Importance of Tender Beef

In this Crockpot Southwestern Beef Chili, the choice of beef plays a vital role in achieving a rich and satisfying texture. I recommend using ground beef with a fat content of around 80/20; this strikes a perfect balance between juiciness and flavor without being overly greasy. To enhance the depth of flavor, browning the beef before adding it to the crockpot is essential. This step caramelizes the meat's surface, giving the chili a more robust taste and beautiful color.

If you're looking for a leaner option, ground turkey or chicken can be substituted for the beef. Just keep in mind that leaner meats may change the texture of the dish, so you might want to add a splash of olive oil to prevent dryness. Additionally, if you enjoy a spicier kick, consider using a mix of beef and chorizo; the smoke and spice from chorizo can elevate the overall flavor profile.

Crockpot Cooking Tips

Utilizing a crockpot means less hands-on time, but there are still a few tips to ensure your chili comes out perfectly. When combining the ingredients, make sure to stir well to distribute the spices evenly throughout the meat and beans. This prevents any ingredient from sitting on the bottom, where it might burn or not flavor the dish properly. Keep the lid on while cooking to maintain moisture and heat, which is crucial for achieving the desired thick consistency.

Opt for high-quality crushed tomatoes for a richer tomato flavor. Look for those with no added sugar or preservatives. If you want to brighten the chili’s flavors, adding a squeeze of lime or lemon juice before serving can really liven things up. Always taste and adjust the seasoning before serving, as flavors can concentrate during cooking, and you might find a pinch more salt or a dash more chili powder enhances the final product.

Ingredients

For this flavorful chili, gather the following ingredients:

Chili Ingredients

2 pounds ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 cup beef broth
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
Salt and pepper to taste

Make sure to have these ingredients at hand for a rich and satisfying chili experience!

Instructions

Follow these simple steps to create a delicious slow-cooked chili:

Brown the Beef

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.

Combine Ingredients

In the crockpot, combine the browned beef, black beans, kidney beans, crushed tomatoes, beef broth, diced onion, bell pepper, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine well.

Cook

Cover and cook on low for 8 hours or on high for 4 hours, until the chili is thick and flavorful.

Serve

Ladle the chili into bowls and top with your favorite garnishes such as cilantro, sour cream, or shredded cheese.

Enjoy your homemade Crockpot Southwestern Beef Chili!

Pro Tips

Try adding a dash of lime juice before serving for a refreshing finish.

Serving Suggestions

This chili is incredibly versatile in terms of toppings. After ladling it into bowls, try garnishing it with diced avocado, crumbled tortilla chips, or a dollop of Greek yogurt for a healthier alternative to sour cream. Fresh cilantro and sliced jalapeños can add a touch of freshness and extra spice, appealing to varied palates around the table. You can also serve it alongside cornbread or over a bed of rice for a heartier meal.

For a fun twist, consider turning this chili into a chili cheese dog topping or nacho sauce by ladling it over hot dogs or tortilla chips, respectively. This opens up new serving options that can make your chili night even more enjoyable and interactive for guests.

Storage and Reheating

This Crockpot Southwestern Beef Chili is perfect for meal prep! It stores beautifully in the refrigerator for up to 4 days, and the flavors continue to deepen over time. If you want to keep it longer, transfer the cooled chili to an airtight container and store it in the freezer for up to 3 months. Just make sure to leave some space for expansion as the chili freezes.

When reheating, either place it in a saucepan over medium heat, stirring occasionally, or use your crockpot on the low setting. If frozen, allow it to thaw overnight in the refrigerator before reheating. You may need to add a splash of beef broth or water, as the chili can thicken during storage. Always bring it back to a simmer to ensure it's heated throughout.

Questions About Recipes

→ Can I use a different type of meat?

Yes, you can use turkey, chicken, or even plant-based ground meat as substitutes.

→ How can I make this chili spicier?

Add diced jalapeños or a teaspoon of cayenne pepper to increase the heat.

→ Can I freeze the chili?

Absolutely! Store it in airtight containers for up to three months.

→ What can I serve with chili?

Cornbread, rice, or tortilla chips are great sides to accompany your chili.