Crockpot Southwestern Beef Chili

Name: Crockpot Southwestern Beef Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Ingredients: 2 lbs ground beef; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (28 oz) diced tomatoes, with juice; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for heat); 1 cup beef broth; 1 bell pepper, chopped

Highlighted under: Global Taste Adventures

I absolutely love making Crockpot Southwestern Beef Chili on chilly days. The aromas that waft through the house while it simmers are irresistible, and every bite bursts with flavor. This dish combines tender beef with hearty beans and a delightful blend of spices, making it the perfect comfort food. Plus, the hands-off nature of using a crockpot means I can go about my day while it cooks. It's a satisfying recipe that warms you from the inside out and brings everyone together around the table.

Created by

Anna

Last updated on 2026-01-18T15:26:27.626Z

When I first tried this recipe, I was blown away by how simple it was to create a dish so packed with flavor. By letting the beef and spices mingle for hours in the crockpot, I discovered that it truly enhances the depth of taste in the chili. One key to success is to brown the beef first to develop a rich base; this step makes all the difference.

I've experimented with various toppings, and my favorite is a sprinkle of fresh cilantro and a dollop of sour cream. Each bite is a delightful play of spice and creaminess that elevates the dish. Remember to adjust the heat levels to your preference by adding different types of chili peppers for a more personalized kick!

        Why You'll Love This Recipe
        Hearty, filling flavors that satisfy every appetite
Rich spices that make your taste buds dance
Convenient one-pot meal perfect for busy days

      

Understanding the Ingredients

The ingredients in this Crockpot Southwestern Beef Chili play distinct roles that elevate its overall flavor profile. The ground beef is the star, providing rich, hearty texture that forms the base of the dish. I prefer using 80/20 beef for the ideal balance of flavor and juice, which keeps the chili from becoming dry during the slow cooking process. You can also substitute turkey or plant-based ground meat if you’re looking for a lighter or vegetarian option.

Beans are essential in this recipe, lending both texture and protein. Black beans add creaminess, while kidney beans provide a firmer bite, creating a satisfying contrast in every spoonful. If you are on a low-carb diet, consider using cauliflower or zucchini instead of beans to maintain the dish’s heartiness without the extra carbs. Always rinse the beans to remove excess sodium and improve flavor absorption.

Perfecting the Cooking Process

Browning the beef is a crucial step in developing deeper flavors for your chili. Be sure to cook it until all pieces are nicely browned and crumbly, which takes about 5 to 7 minutes over medium heat. This browning step enhances the savory depth through the Maillard reaction, transforming the flavors from merely good to exceptional. After draining excess fat, consider deglazing the skillet with a splash of beef broth to capture any brown bits, enhancing the overall flavor even further.

When adding spices, the order matters! By allowing the spices to bloom with the fat in the beef for just a minute before combining them with the rest of the ingredients, you unlock their full potential. This simple technique increases the aroma and depth of flavor, making your chili even more appealing. Don’t rush the cooking time; letting it simmer low and slow is key to achieving a thick and cohesive texture as the flavors meld beautifully over time.

Ingredients

Gather these fresh ingredients to make your chili flavorful and robust:

Chili Ingredients

2 lbs ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (28 oz) diced tomatoes, with juice
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup beef broth
1 bell pepper, chopped

Make sure to have plenty of toppings such as cheese, sour cream, or avocado on hand to customize your bowl!

Instructions

Follow these simple steps to create the perfect chili:

Brown the Beef

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

Combine Ingredients

Add the onions, garlic, bell pepper, black beans, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, cayenne pepper, and beef broth into the crockpot.

Cook on Low

Cover and cook on low for 8 hours or high for 4 hours until the chili thickens and flavors meld together.

Serve and Enjoy

Ladle the chili into bowls, add your favorite toppings, and enjoy the heartwarming flavors!

Don't forget to allow leftovers to cool before storing them in an airtight container. The chili tastes even better the next day!

Pro Tips

For an extra kick, try adding chopped jalapeños or a few dashes of hot sauce to the pot. You can also use lean ground beef or ground turkey for a lighter option.

Serving Suggestions

Crockpot Southwestern Beef Chili is incredibly versatile, making it easy to customize based on your family’s tastes. For a delightful presentation, serve the chili in warm bowls alongside a sprinkle of chopped fresh cilantro, diced avocado, or a squeeze of lime. Cornbread or tortilla chips are also excellent accompaniments, giving your meal a crunchy contrast and a touch of sweetness.

If you have leftover chili (which is a common occurrence), it can serve as a great topping for baked potatoes or nachos, transforming ordinary meals into something special. The robust flavors mean that it pairs well with a variety of sides, from coleslaw to cornbread, providing a satisfying ensemble for any gathering.

Make-Ahead and Freezing Tips

This chili is perfect for meal prep; it actually tastes better the next day! To make ahead, prepare the chili as instructed and allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. If freezing, leave some space at the top of the container as the chili will expand as it freezes.

To reheat, simply thaw in the refrigerator overnight and reheat in a pot over medium heat, stirring occasionally until warmed through. For those with busy schedules, I recommend doubling the recipe and freezing half to ensure you always have a hearty meal on hand for a busy weeknight.

Questions About Recipes

→ Can I make this chili vegetarian?

Absolutely! Substitute the beef with mixed vegetables or lentils and use vegetable broth instead.

→ How can I thicken my chili?

For a thicker consistency, you can mash some of the beans or add tomato paste towards the end of the cooking time.

→ Is it possible to freeze this chili?

Yes! Let it cool completely, then store in freezer-safe bags or containers. It can be frozen for up to 3 months.

→ How do I store leftovers?

Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.