Cisco Kid's Southwestern Chili

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky, slow-simmered chili packed with tender beef and aromatic spices, inspired by the vintage allure of Cisco Kid fishing lures. Perfect for chilly evenings with a kick of heat. This Southwestern-inspired slow-cooker recipe, ready in about 60 minutes, pairs ground beef, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Southwestern cuisine 385 cal/serving

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Ingredients

1 lb ground beef
1 medium diced onion
3 cloves minced garlic
14.5 oz can canned diced tomatoes
15 oz can, drained black beans
1 cup chicken broth
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
4 oz can diced green chiles
1 cup frozen corn
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
Step 2: Add 1 lb ground beef, breaking it apart with a spoon, and cook for 5 minutes until no longer pink. Drain excess fat.
Step 3: Stir in 2 tbsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
Step 4: Add 14.5 oz canned diced tomatoes, 15 oz drained black beans, 1 cup chicken broth, and 4 oz diced green chiles. Bring to a gentle simmer, then cover and cook on low heat for 30 minutes.
Step 5: Stir in 1 cup frozen corn and cook uncovered for 10 minutes until corn is tender. Remove from heat and stir in 1/4 cup chopped fresh cilantro.