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.




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


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.

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.


Stir the green chiles and diced tomatoes into the mixture with the sauce, paste, and spices. Simmer for about 5 minutes.

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

Follow For More Delicious Recipes