Slow Cooker Poblano Beef and Corn Chili Tips, FAQ & printable recipe

Tips for success

To enhance the presentation of the finished chili, consider serving it in warmed bowls, which helps maintain the serving temperature for longer.

If you find the chili is too thick after the cooking process is complete, you can stir in a small splash of beef broth or water to reach your desired consistency. Always taste the chili before serving and adjust the seasoning if necessary.

For those who enjoy a bit of texture, you can add a handful of rinsed canned black beans or corn during the last 30 minutes of cooking. These additions provide a nice contrast to the soft beef and peppers. Ensure any additions are properly drained before adding them to the slow cooker to avoid thinning the sauce too much.

Variations

• Spicy Poblano Chili: Add two finely diced jalapeño peppers along with the poblano peppers for an extra kick of heat. Ensure you remove the seeds if you prefer a more moderate spice level.
• Vegetable-Packed Chili: Stir in one cup of diced zucchini and one cup of corn kernels during the final hour of cooking for added color, texture, and a slightly sweeter profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool the chili at room temperature for no more than 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating thoroughly.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). Add a little water if needed.

Store any leftover chili in an airtight container. Cool the chili at room temperature for no more than 2 hours before placing it in the refrigerator to ensure food safety. The container should be sealed tightly to prevent any flavor transfer and to maintain the quality of the ingredients for up to 3 days.

This chili is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight.

Prepare the recipe as directed, allow it to cool completely within 2 hours, and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a tiny splash of water if the sauce has thickened too much during storage.

Serving ideas

Serve the chili hot in individual bowls, perhaps accompanied by a side of crusty bread or cornbread for dipping. The warmth of the chili makes it an ideal meal for cooler weather.

If desired, you can add a dollop of sour cream or a sprinkle of shredded cheese on top of each serving to provide a creamy contrast to the rich, savory flavors of the beef and peppers.

For a more complete meal, serve the chili over a bed of fluffy white rice or alongside a fresh green salad. The versatility of this dish allows it to be served in many different ways, making it a reliable staple for any home cook.

Ensure that each serving is presented attractively, perhaps with a garnish of fresh herbs if available, to highlight the vibrant colors of the poblano peppers.

Frequently asked questions

Recipe card

Slow Cooker Poblano Beef and Corn Chili

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 lb ground beef
• 2 large poblano peppers, diced
• 1 packet chili seasoning
• 24 oz tomato sauce

Instructions

1. Place the raw ground beef into the bottom of the slow cooker, breaking it up slightly with a spoon if necessary. Add the diced poblano peppers over the meat, ensuring they are evenly distributed.
2. Sprinkle the entire packet of chili seasoning over the beef and peppers, then pour the tomato sauce over the top. Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours until the internal temperature of the beef reaches 160°F (71°C).
3. Once the cooking time is complete, stir the chili well to combine the meat, peppers, and sauce. Let the chili rest for 5 minutes before serving in warm bowls.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

3 g

Sugar

5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.