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Slow Cooker Tex-Mex Chili

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Thick and spicy Slow Cooker Tex-Mex Chili with big chunks of beef and red kidney beans gets kicked up a notch with jalapeños and fire-roasted green chiles.

A close up of a bowl of Slow Cooker Tex-Mex Chili

For the past 200 years, America has had a chili obsession. You can bet that once the weather turns cool the slow cookers come out and secret family recipes make their appearance at Chili Cook-Off contests across the country. So, why the craze? No matter if you like your chili with or without beans, spicy or mild, there’s nothing better on a cold day than a piping hot, filling bowl of chili.

Most chili recipes start with the basics—meat, beans, tomatoes, and onions—and after that the creativity begins. This Slow Cooker Tex-Mex Chili is a thick and hearty stew with chunks of beef, red kidney beans, onions, tomatoes, garlic, jalapeños, and a mix of spices. Warm and filling, the heat of this chili can easily be adjusted to your taste. Add more or less jalapeños with or without the seeds and use mild versus fire roasted green chiles to suit your palate.

A bowl of Slow Cooker Tex-Mex Chili

One reason chili is so popular is that it is typically an economical home-cooked meal. History has it that the American chili recipe originated in Texas and in 1893 chili con carne was featured at the World’s Fair in Chicago at the San Antonio Chili Stand.

Almost 100 years later, at the 1982 World’s Fair in Knoxville, the “Petro,” a sliced open bag of Frito’s piled high with chili and toppings, was introduced. It was so popular that a fast-food chain was born, Petro’s Chili & Chips, and now has several locations in Knoxville and other parts of East Tennessee.

A close up of a bowl of Slow Cooker Tex-Mex Chili

Here are a few of my other favorite chili recipes you might enjoy:

A bowl of  Slow Cooker Tex-Mex Chili topped with cheese

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Yield: 6 servings

Slow-Cooker Tex-Mex Chili

A bowl of  Slow Cooker Tex-Mex Chili topped with cheese

Thick and spicy Tex-Mex style chili with big chunks of beef and red kidney beans

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1-1/2 lb. lean stew beef, cut into 1-inch pieces
  • 2 15-oz. cans light red kidney beans, rinsed and drained
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 1-2 jalapeño peppers, seeded and diced
  • 2 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
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 3-1/2 tablespoons chili powder

Instructions

  1. 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.
  2. 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 remaining ingredients except for the beans. Continue cooking for 5 minutes, stirring to incorporate the tomato paste. Pour mixture into slow cooker, add the kidney beans, and stir.
  3. Cook on low for 6 hours. If desired, serve with shredded sharp cheddar cheese, diced green onions, or cilantro.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 487Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 762mgCarbohydrates: 47gFiber: 14gSugar: 8gProtein: 52g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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LISA

Sunday 19th of November 2017

This was fantastic! Thanks for sharing your recipe!!!

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