Slow Cooker Southwest Chili

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.

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Canola Oil | Stew Beef Onion | Jalapeño Garlic | Diced Tomatoes Tomato Sauce | Tomato Paste Fire-Roasted Green Chilies Chili Powder | Cumin Salt | Red Kidney Beans Whole Kernel Corn

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Brown the meat

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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.

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Simmer the sauce

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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!

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Slow Cooker Southwest Chili

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.

SPICY

FLAVORFUL

Canola Oil | Stew Beef Onion | Jalapeño Garlic | Diced Tomatoes Tomato Sauce | Tomato Paste Fire-Roasted Green Chilies Chili Powder | Cumin Salt | Red Kidney Beans Whole Kernel Corn

INGREDIENTS

Brown the meat

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.

COOK VEGETABLES

Simmer the sauce

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!

Cover and cook

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MEXICAN CORNBREAD MUFFINS

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