Beef chili is so tasty because it can be made so many different ways. I love the southwestern style of this homemade chili because it’s made with corn, black beans, and chilies. Regardless if you serve it with crackers or cornbread, this slow cooker chili recipe is full of flavor and will leave any crowd wanting more!
This is the best chili recipe and let me just say, you can’t go wrong with a big bowl of homemade chili, especially as we are entering into the cooler weather months. I love the fall season for so many reasons, but one of the main reasons is because I get to start making soups, stews, and chili recipes. And this is the best beef chili recipe.
Why This Recipe Works
- It’s extremely versatile and can be eaten on top of hot dogs (hello, chili cheese dog!), on top of rice, or noodles, or on its own.
- The preparation for this recipe requires no effort at all because you’re literally going to add all the chili ingredients into the slow cooker and let it do all the work. You don’t even have to brown the ground beef first!
- This is a southwestern chili that is hearty, filling, and super flavorful. It’s the ultimate comfort food!
Types of Chili
There are a lot of different types of chili recipes you can make with ground beef, like this thick and hearty classic chili. And then there are white chili recipes out there, like my white chicken chili that is both healthy and full of robust flavors. This is also an instant pot chili, which will save you a lot of time in the kitchen.
There are a lot of meat choices you choose from. As for beef, both ground beef and steak are great choices. I’ve used sirloin and boneless ribeye in the place of ground beef with much success. Even using ground venison is a good option.
If you want to use poultry, try using ground chicken or ground turkey. Turkey chili and chicken chili are just as flavorful as a beef based version. Using quinoa is also a great choice if you’re trying to make a vegan or vegetarian version. Quinoa chili is hearty and delicious. Or, just skip the meat completely. Bean chili is a fabulous choice!
Ingredients You’ll Need
This easy chili recipe contains the simplest ingredients that can be found at your local grocery store. This beef chili is the epitome of easy. Why spend time browning the meat when the slow cooker can do it for you? With this recipe, it only takes 10 minutes to prep and that’s because you need to chop the onion and green pepper and then open the cans. From there, just add the ingredients to the slow cooker, stir, and set it to cook on low.
I use corn kernels, green chilies, and salsa which is what makes this more of a southwest version. The best beans for chili are typically pinto beans. But in this recipe, I use black beans and kidney beans.
The chili seasoning I use contains chili powder, cumin, garlic powder, and freshly ground black pepper.
Step-by-Step Recipe Instructions
Using a sharp knife, dice the onion, green pepper, and garlic cloves and put them in the slow cooker. Then, open the cans of corn and beans and drain. Add the raw ground beef, chili powder, cumin, garlic powder, pepper, salsa, black beans, kidney beans, corn, and green chilies and add them in, stirring all the ingredients together until well combined.
Place the lid on and set the slow cooker to low and let it cook for 8-10 hours.
And that’s it!
This easy homemade chili is probably one of the simplest recipes you’ll ever put together.
Toppings For Beef Chili
There are endless choices when it comes to toppings. Personally, I love adding freshly grated cheddar cheese. My husband loves adding mayonnaise and my daughter likes sour cream. My son likes to crumbled up Fritos for a topping. You could also top it with fresh avocado, black olives, and tortilla chips. You really can’t go wrong with any chili toppings you end up using.
Expert Tips and FAQs
- You may be questioning my logic about not browning the ground beef before adding it to the crockpot. Since it’s going to slow cook for 8-10 hours along with the other ingredients, why spend the time browning the meat? It’s going to completely cook during the slow cooking process.
- If you’re looking for incredible flavor, use an 80% or 85% fat ground beef. If you want less fat, try 93% or 96% beef.
- I love using the following brands for green chilies: Hatch, La Victoria, Ortega.
- My kids tell me this is the best chili to add on top of hot dogs. Can we say CHILI DOGS?! Perfect for either lunch or dinner!
- Can you freeze this chili? Yes you can! I eat soups all year long so after I make a big batch and let it cool, I put it in a 1-gallon plastic sealable bag. Make sure you flatten it our before placing it in the freezer. It should keep for about 6 months in the freezer. When you’re ready to warm it up, take the bag out of the freezer and place it in the refrigerator to thaw. From there, warm it up on the stovetop.
Have you ever put rice or noodles on the bottom of your chili bowl? It’s SO fantastic! When growing up, my mom used to serve ours with noodles all the time topped with freshly grated cheddar cheese. It’s one of my favorite ways to eat it to this day!
Cornbread is always a favorite to serve alongside, but my Quick Peppery Cheese Bread pairs so well with this recipe. I also love pairing it with my Firehouse Salad. The different variations of beans provide a great combination for this meal.
I just know you are going to love this recipe and it doesn’t get any easier with these easy step-by-step instructions! If you’ve tried this or any other recipe of mine on the website, then don’t forget to rate the recipe and let me know how it turned out in the comments below! I love hearing from you! You can also sign up for my newsletter and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food I’m creating!
Slow-Cooker Southwestern Beef Chili
- Slow Cooker
- 1 White Onion, chopped
- 1 Green Pepper, chopped
- 1 Garlic Clove, minced
- 1 lb Ground Beef
- 1/4 cup Chili Powder
- 1 Tablespoon Cumin
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Fresh Ground Pepper
- 3 10 ounce Jars of Pace Salsa, mild
- 1 can Black Beans, drained
- 1 can Kidney Beans, drained
- 1 can Sweet Corn, drained
- 1 4 ounce can Green Chilies
- Fresh grated Cheddar Cheese, green onions or sour cream, optional for toppings
- Add onion, green pepper, garlic clove, ground beef, chili powder, cumin, garlic powder, pepper, salsa, black beans, kidney beans, corn and chilies into the slow cooker. NOTE: There is no need to ground the beef before putting it into the Crock-Pot, but you can if you want.
- Cook on low for 8-10 hours.
- Serve with your favorite toppings with crackers, cornbread, rice and or noodles.
- Store leftovers in the refrigerator.
- You may be questioning my logic about not browning the ground beef before adding it to the crockpot. Since it's going to slow cook for 8-10 hours along with the other ingredients, why spend the time browning the meat? It's going to completely cook during the slow cooking process.
- If you're looking for incredible flavor, use an 80% or 85% fat ground beef. If you want less fat, try 93% or 96% beef.
- My kids tell me this is the best to add on top of hot dogs. Can we say CHILI DOGS?! Perfect for either lunch or dinner!
- Can you freeze this chili? Yes you can! I eat soups all year long so after I make a big batch and let it cool, I put it in a 1-gallon plastic sealable bag. Make sure you flatten it our before placing it in the freezer. It should keep for about 6 months in the freezer. When you're ready to warm it up, take the bag out of the freezer and place it in the refrigerator to thaw. From there, warm it up on the stovetop.
- Green Chilies Brands - I love using the following brands for green chilies: Hatch, La Victoria, Ortega.
I originally featured this recipe on Eazy Peazy Mealz. .
Update Notes: This post was originally published in October of 2016, but was re-published with updated step-by-step instructions, pictures and tips in October 2020.