This easy southwest chili recipe is loaded with ground beef, beans, corn, and loads of southern flavor! Make it in the crock pot for easy entertaining on game day or movie night. Top it with some of your favorite southwestern style ingredients like avocado, cilantro, and corn chips.
One of the best things about fall and winter entertaining is the food! And I have the perfect chili recipe to serve during game day parties, Netflix marathons, or a simple gathering with friends or family.
This chili has southern flavors from taco seasoning and ranch seasoning, plus beef, beans and corn for texture. Yummy toppings are a must!
Why You’ll Love It
- Quick & Easy to Prepare. Prep time is less than 30 minutes and then you let the slow cooker do all the work.
- Loads of Flavor. It has two seasoning packs for depth of flavor.
- Customize with Toppings. Set up a chili bar for a party and top it with your favorite southwestern style toppings.
- Crowd Pleasing recipe. It’s so delicious everyone will love it. The guys give it RAVE reviews for super bowl Sunday and football party food.
How to Make Southern Chili
- In a skillet, pre-cook the meat on low to medium heat. The lower temperature helps the beef cook in smaller chunks. If you want larger chunks of meat, use the higher heat.
- While the meat cooks, chop the onion and bell pepper, and open the cans. Drain and rinse the beans and corn, but do not drain the tomatoes.
- Once the beef is cooked, drain it or pat excess grease off if necessary and put everything in the crock pot. Cook on low for 6 to 8 hours.
Although this recipe has typical Southwestern ingredients, it’s not spicy. If you want to add some heat just add a couple of diced jalapenos to the slow cooker or cayenne pepper to taste (start with 1/2 teaspoon).
EXPERT TIP: Use lean meat to save on calories and fat, and rinse canned beans and corn to reduce sodium.
How to Freeze
Let the chili cool completely and put it in a 1-gallon plastic freezer bag. Flatten it out and press out the air so it lays flat in the freezer. Freeze for up to 6 months.
When you’re ready to serve it, thaw the bag in the refrigerator overnight. Put the chili in a large sauce pan or stock pot on the stove and reheat over low-medium heat.
Add any of these taco style toppings for a fiesta in your mouth!
- Shredded cheddar or pepper Jack cheese, Mexican Cotija cheese, or Colby Jack or Monterey Jack.
- Sour cream or plain Greek yogurt.
- Fresh cilantro.
- Sliced avocado.
- Diced onion or green onion.
- Pickled jalapenos.
- Pico de Gallo.
- Lime wedges.
- Taco sauce.
- Fritos corn chips are my favorite thing for some crunch, but regular tortilla chips work too.
- You can add saltine crackers on the side if you want.
- Cornbread is terrific served with southwestern chili.
- 1 ½ pounds lean ground beef
- 1 (15-ounce) can black beans, drained & rinsed
- 1 (15-ounce) can pinto beans, drained & rinsed
- 1 (15-ounce) can yellow corn, drained
- 1 (15-ounce) can Diced Fire Roasted tomatoes
- 1 (10-ounce) can Rotel Mexican Festival tomatoes
- 1 (1-ounce) packet dry Ranch dressing
- 1 (1-ounce) packet dry Taco seasoning
- 1 onion chopped
- 1 or 2 green peppers, chopped
- 23 ounces water (about 1½ cans)
- Brown ground beef in a skillet on the stove over low heat, and drain if needed.
- Add all ingredients to crock pot along with 1½ cans of water. Cover and cook on high for 4-5 hours, or low for 6-8 hours.
Serve with sour cream, shredded cheddar, avocado, cilantro, jalapenos, and corn chips if desired.