Slow Cooker Southwest Beef Chili – Recipe
This slow cooker chili recipe is easy to make and filled with flavors of America's southwest, including roasted poblanos, ground beef, fire roasted tomatoes, and plenty of seasonings. Perfect for gameday.
- 1 tablespoon olive oil
- 2 pounds 80-20 ground beef
- 1 large sweet onion chopped
- 4 poblano peppers chopped
- 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.
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 it 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 poblanos and add them to the pot.
Add all of the remaining ingredients and stir them up.
Cook them on low for 6 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.
Calories: 288kcal | Carbohydrates: 12g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 1120mg | Potassium: 559mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1485IU | Vitamin C: 44.1mg | Calcium: 65mg | Iron: 3.4mg