This slow cooker cowboy chili is the perfect comfort meal to make during the fall. With ingredients like ground beef, beans, veggies, and a whole lot of spices, this meal is nourishing and so easy to make. It’s time to pull out the slow cooker again to learn how to make the best slow cooker cowboy chili.
I have been enjoying all the fresh produce and herbs that summer has to offer to offer. However, as someone who lives alone in a small apartment, that makes for a lot of leftovers. This chili is perfect for clearing out space in your fridge and pantry which is a game changer for anyone that lives in a small space like me!
Why You’ll Love This Slow Cooker Recipe
No measuring – If you are looking for precise measurements I have them listed in the recipe card below. But just know that this recipe doesn’t require measuring in order to taste delicious!
Minimal prep – The only prep needed for this meal is to dice the onion and any veggies you’d like, and slightly browning the meat. That’s it! Once those are done, all you have to do is throw everything in the slow cooker and carry on with your day.
Helpful during busy season – No matter what time of year it is, we all have so many things we want or need to get done. Since we’ll be using the slow cooker for this recipe, we can have dinner going in the background while getting through all the things.
Tips
- I highly recommend draining the juice and rinsing the beans before adding them to the slow cooker. This helps with preventing gas!
- I always recommend browning meat at least 80% of the way through because it’s always better to be safe than sorry. It also gives you the opportunity to drain some of the oil that comes from the meat. By separating the oil from the meat, it will make the chili less greasy which means less tummy issues. If you don’t want to skip this step I would opt for ground turkey instead!
- If you are adding sour cream or shredded cheese on top, wait until the chili has cooled a little bit before adding. Otherwise the sour cream and cheese will disappear. When I say disappear, I mean it will literally melt so fast it will look like you didn’t add anything at all! haha
Slow Cooker Cowboy Chili Add-In Ideas
Traditional chili (at least here in Texas) typically involves beef and beans, but you can add veggies you have in your fridge. Here are some ideas for different ways to spice up your chili.
Bell peppers
Jalapeños – or any spicy pepper.
Celery
Sweet potatoes – to keep you fuller longer.
Salsas – adding in half used jars of salsa is an excellent way to free up fridge space, and a free way to add more glass jars to use as food storage!
Rice or pasta – I would add these towards the end so the rice or noodles don’t get soggy. This also helps stretch this chili to make it last longer throughout the week.
Beans – Any beans you have on hand. Make sure to drain and rinse them first.
Cabbage – for added crunch.
Sour cream
Shredded cheese
Slow Cooker Cowboy Chili Ingredients
Onion – I used white, but any onion is fine.
Ground beef – Or ground turkey for a leaner meat.
Black beans – I used canned beans and drained them.
Corn – Also used canned and drained the water.
Canned diced tomatoes
Tomato paste
Veggie broth – You can use any broth or stock you have on hand.
Spices – Chili powder, cumin, cayenne powder, smoked paprika, garlic powder, onion powder, salt and pepper to taste. These are the spices I used, but feel free to add any other spices you like to add to chili.
How to Make the Best Slow Cooker Cowboy Chili
Chop half and onion and any veggies you’d like and add them to the slow cooker.
Brown the ground beef in a sauce pan. While the meat is cooking add in the spices. Save some for the veggies and broth later.
Once the beef is about 80% browned, take a large spoon and separate the beef from the oil by gently pressing the beef against the side of the pan.
Once most of the oil as separated from the meat, add it to the slow cooker.
Next add about a tablespoon of tomato paste to the meat and veggie mixture. This is what is going to make the broth thicker.
Add in one can of diced tomatoes, black beans (drained), and corn (drained).
Before adding the veggie broth add in the same spices used to season the meat into the slow cooker and mix until well combined.
Once everything is coated, add the veggie broth and mix well again.
Cook the cowboy chili in the slow cooker on low for 6 – 8 hours, or on high for about 4 hours.
Storage – This meal can be stored in an air tight container in the fridge for about 4 days and in the freezer for about 3 months.
More Easy Recipes To Try:
Healthy Slow Cooker White Chicken Chili
How to Make the Best Spicy White Bean Dip
Simple Crispy Shrimp Tacos with Citrus Ranch Sauce
If you tried this recipe and liked it, I would love it if you gave it 5 stars! Don’t forget to follow me on Instagram @thejonesfamilytable.
Slow Cooker Cowboy Chili
Equipment
- Slow Cooker
- Cutting board
- Knife
- Frying pan
Ingredients
- 1 lb Ground beef
- ½ Onion
- 16 oz Black beans, drained
- 16 oz Canned corn, drained
- 16 oz Canned diced tomatoes
- 1 tbsp Tomato paste
- 1 tsp Chili powder
- ½ tsp Cumin
- 1 tsp Smoked paprika
- ½ tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt & Pepper to taste
- 32 oz Vegetable Broth
Instructions
- Chop half and onion and any veggies you'd like and add them to the slow cooker.
- Brown the ground beef in a sauce pan. While the meat is cooking add in the spices. Save some for the veggies and broth later.
- Once the beef is about 80% browned, take a large spoon and separate the beef from the oil by gently pressing the beef against the side of the pan.
- Once most of the oil as separated from the meat, add it to the slow cooker.
- Next add about a tablespoon of tomato paste to the meat and veggie mixture. This is what is going to make the broth thicker.
- Add in one can of diced tomatoes, black beans (drained), and corn (drained).
- Before adding the veggie broth add in the same spices used to season the meat into the slow cooker and mix until well combined.
- Once everything is coated, add the veggie broth and mix well again.
- Cook the cowboy chili in the slow cooker on low for 6 – 8 hours, or on high for about 4 hours.
Notes
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