Southwest Style Slow Cooker Chili Recipe

5 from 2 votes

Southwest Style Slow Cooker Chili Recipe

This slow cooker chili recipe is filled with flavors of America's Southwest, with roasted green chilies, ground beef, fire roasted tomatoes, and plenty of seasonings, so easy to make!

Prep Time10

Cook Time6 20

Total Time6 30

Course: Main Course

Cuisine: American

Keyword: chili, southwest

Servings:

Calories: 288kcal

Author: Mike Hultquist

Ingredients

1 tablespoon olive oil
2 pounds 80-20 ground beef
1 large sweet onion chopped
4 poblano peppers chopped (or use Hatch chiles)
2 cans light red kidney beans
28 ounce can fire roasted tomatoes or use equivalent fresh
14 ounce can tomato sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon salt
1 teaspoon coriander
1 teaspoon freshly ground cumin
FOR SERVING: Fresh chopped herbs, shredded cheese or queso fresco, corn chips, pan seared jalapeno peppers, hot sauce, etc.

Instructions

Heat the oil in a large pan and add the ground beef and chopped onion. Cook them down about 10 minutes, or until the beef is cooked through. Add them to your slow cooker.
While beef is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them on a baking sheet. Broil them in the center of the oven about 20 minutes, or until the skins char and puff up.
Remove, cool slightly, and peel and discard the skins.
Chop the roasted peppers and add them to the pot.
Add all of the remaining ingredients and stir them up.
Cook them on low for 5-6 hours or on high for 3-4 hours, stirring every now and then. Adjust for seasonings if you wish.
Serve in bowls with your favorite fixin’s. I used tortilla chips, queso fresco, fresh herbs and pan seared jalapeno slices.

Notes

Serves 8-10.

Chili Peppers. I usually use poblano peppers or Hatch green chiles for this recipe, though you can use others. Consider Anaheim peppers, cubanelles, or other thicker walled peppers that are great for roasting.

Nutrition