Slow Cooker Southwestern Beef Chili (Amazingly Simple!)

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Fall is in the air, which means my Slow Cooker Southwestern Beef Chili should be in your slow cooker! I created this recipe as I eagerly awaited massive amounts of snow one winter day in New England when a Nor’Easter was moving through. I knew I wanted something easy, hearty, and full of flavor with a little kick to warm my cold bones.

After smelling this aromatic chili simmering all day, Hubby was very anxious to try it when evening final fell, along with about a foot of snow! After only one hefty bite, he told me it was my best chili yet and then he asked the ultimate question…”Did you write it down?” Of course I had not, so I quickly grabbed my pen and paper and jotted down the ingredients to what I finally named Slow Cooker Southwestern Beef Chili to share with future readers.

Can I substitute the beer?

Slow Cooker Southwestern Beef Chili cooks on a low heat for several hours so it needs liquid to tenderize the beef and to keep the other ingredients from drying out. Beer can add a unique taste to chili. I chose a Corona beer to stay within my theme and because it is a lighter beer with just a subtle hint of sweetness. When making a traditional beef chili, I use a malty variety. If you choose to not use beer, beef broth makes a great substitute.

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How to make Slow Cooker Southwestern Beef Chili

This recipe is loaded with hefty chunks of tender beef, colorful vegetables, spicy pepper, an array of spices, and beer…yes, beer! And it gets even better! This dish will be one of the easiest chili recipes you will ever cook! After chopping the onion and the jalapeño, everything else is simply tossed into the cooker and you’re done.

Equipment Used

• Cutting Board – used to chop vegetables
• Mixing Bowls – used to mix ingredients together
• Slow Cooker – used to slow cook the chili

Ingredient List

• Meat – stewed beef or boneless chuck roast
• Vegetables – whole kernel corn, black beans, yellow onion, jalapeño, tomatoes, tomato paste
• Liquid – light beer (Corona)
• Spices – brown gravy mix, garlic powder, chili powder, cumin, cayenne pepper, smoked paprika, salt and pepper

Recipe Preparation

• Chop the onion, then seed and dice the jalapeño pepper. When using hot peppers in a recipe, it’s always a good idea to taste the pepper so you know how hot it is. This will let you know if you want to use the whole pepper, or maybe just half. Set the vegetables aside.

• For the beef you can use stewed beef that is already cut into bite-sized pieces, or you can use a chuck roast (fat removed), cut into chunks. I have used both depending on what’s on “special” at my local grocery store and either works very well. Add the beef chunks to the slow cooker. Add all dry spices and seasonings to the beef and stir well to combine. Stirring the seasonings into the beef will give the chunks more flavor as they cook.

• The rest is very easy. Add the onions, peppers, black beans, whole kernel corn, beer (or beef broth), diced tomatoes, and tomato paste to the slow cooker. Stir well to combine all of the ingredients. Set cooker to LOW and cook for 6 hours then check beef for tenderness. If beef is still a little tough, cook for 2 more hours. Mine is always ready at the 6 hour mark.

• Tomato paste is used to thicken the chili.  If your dish is still too thin, you may add a roux of cornstarch and water to your desired thickness. Add half a cup of water to a bowl and stir in 2 Tablespoons cornstarch until blended smooth. Slowly add the cornstarch, stirring the chili to combine, until thickened.  Add this at hour 5 and continue cooking as directed.