Slow Cooker Southwest Chili
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Warm and filling, the heat of this Tex Mex chili can easily be adjusted to your taste. This Southwest chili is hearty, filling, and a little bit spicy. Enjoy a piping hot bowl on a cold day!
Thick and spicy Southwest chili, loaded with big chunks of beef and red kidney beans, gets kicked up a notch with jalapeños and fire-roasted green chiles.
Most recipes start with the basics—meat, beans, tomatoes, and onions—and after that, the creativity begins. This slow cooker Tex Mex chili combines all of that and more into a thick and hearty stew.
If you’re looking for something a little milder, try my easy ground beef version instead. I also have a creamy white chicken chili that can be made in the Instant Pot in just 30 minutes!
Key ingredients & substitutions for Southwest Chili
- Beef — Lean stew meat becomes incredibly tender in the slow cooker, which makes it perfect for this recipe! If the pieces are large, cut them into smaller 1-inch chunks.
- Tomatoes — You’ll need diced tomatoes, as well as sauce and paste, to create a savory base for this dish.
- Chile peppers — Be sure to remove the seeds and membranes from the jalapeños, unless you like your Tex Mex chili extra spicy! You can also use fewer jalapeños and mild versus fire-roasted green chiles to suit your palate.
- Kidney beans — Drain and rinse the beans to remove the excess salt before adding them to your slow cooker.
- Corn — The sweetness from the kernels helps balance the heat and spice. Feel free to use fresh corn when it’s in season. One can typically contains about 2 ears’ worth of kernels.
- Spices — I use plenty of chili powder, which is a blend of ground red chile peppers, garlic and onion powder, oregano, and cumin. Some versions also contain paprika, cinnamon, and even cocoa powder! Use your favorite store-bought version or homemade blend.
How to make Tex Mex chili?
STEP 1 | Brown the meat
Heat oil in a large skillet, then cook the beef until it’s browned on all sides. This extra step helps to lock in the juices and adds another layer of flavor to the dish.
STEP 2 | Cook vegetables
Transfer the beef to the slow cooker, then add the onion, jalapeño, and garlic to the same pan. Saute until the onions are softened and translucent.
STEP 3 | Simmer the sauce
Stir the green chiles and diced tomatoes into the mixture with the sauce, paste, and spices. Simmer for about 5 minutes.
STEP 4 | Cover and cook
Pour the skillet mixture over the beef, then add in the drained kidney beans and corn. Set the slow cooker to Low for 6 hours, then serve up this Southwest chili with all your favorite toppings!
tips
- I recommend wearing disposable gloves when handling hot peppers like jalapeños. These contain an oil (capsaicin) that can be irritating to the skin and eyes, and it’s easy to miss a few spots when washing with soap and water.
- Short on time? You can certainly skip the stovetop portion and add everything straight to your crockpot. However, you’ll miss out on loads of flavor!
- If you know you’ll be in a rush, brown the meat and cook the sauce the night before. Store them in the refrigerator in sealed containers, then combine everything in the crock as you head out the door.
Frequently asked questions
It’s a combination of several cuts—typically chuck or shoulder—with some marbling and lots of connective tissue. These cuts would typically be very tough, but cooking them low and slow breaks down that connective tissue for perfectly tender bites.
You can find packages labeled as stew meat in the meat case or ask your butcher to prepare some for you.
This Southwest chili recipe is quite versatile, so you can easily add or replace whatever you would like. Black, pinto, or even cannellini beans would all taste just as delicious.
Yes! While leftovers are good for about 3 days in the refrigerator, you can store them for up to 6 months in the freezer! Allow the stew to cool, then transfer to freezer-safe containers or storage bags for storage.
Thaw in the refrigerator overnight and reheat in the microwave or on the stove.
What to serve with Slow Cooker Southwest Chili
Sprinkle some shredded cheddar cheese, green onions, or cilantro over the top of each bowl. You could even add a dollop of sour cream or crema!
This slow cooker Tex Mex chili pairs wonderfully with my Mexican cornbread muffins. Or, add a simple green salad for a lighter side.
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Slow Cooker Southwest Chili
Ingredients
- 1 tablespoon canola oil
- 1 ½ lb. lean stew beef cut into 1-inch pieces
- 1 large onion diced
- 1-2 medium jalapeño peppers seeded and diced
- 2 medium garlic cloves
- 1 15 oz. can petite diced tomatoes
- 3 8 oz. cans tomato sauce
- 1 6 oz. can tomato paste
- 1 4 oz. can diced fire-roasted green chilies
- 3 ½ tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 2 15 oz. cans light red kidney beans rinsed and drained
- 1 15 oz. can whole kernel corn drained
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef and cook and stir until browned; about 10 minutes. Remove the beef with a slotted spoon and place in the bottom of slow cooker.
- In the same skillet, add the diced onion, jalapeño peppers, and garlic. Cook until the onions are translucent, about 5-7 minutes.
- Stir in the tomatoes, tomato sauce, tomato paste, and green chilies. Add the spices and continue cooking for 5 minutes.
- Pour mixture into slow cooker. Stir in the kidney beans and corn.
- Cover and cook on low for 6 hours. If desired, serve with shredded sharp cheddar cheese, diced green onions, or cilantro.
Notes
- I recommend wearing disposable gloves when handling hot peppers like jalapeños. These contain an oil (capsaicin) that can be irritating to the skin and eyes, and it’s easy to miss a few spots when washing with soap and water.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
This was fantastic! Thanks for sharing your recipe!!!