Bean & Beef Slow-Cooked Chili Recipe

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Bean & Beef Slow-Cooked Chili Recipe
Bean & Beef Slow-Cooked Chili Recipe photo by Taste of Home
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Bean & Beef Slow-Cooked Chili Recipe

Read Reviews
5 1 1
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This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Optional toppings: sour cream, chopped red onion and minced fresh cilantro

Directions

In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.
Mash beans to desired consistency. Serve with toppings as desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings (2-1/4 quarts).
Originally published as Bean & Beef Slow-Cooked Chili in Simple & Delicious February/March 2015

  • 1 pound lean ground beef (90% lean)
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Optional toppings: sour cream, chopped red onion and minced fresh cilantro
  1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  2. Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.
  3. Mash beans to desired consistency. Serve with toppings as desired.
  4. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings (2-1/4 quarts).
Originally published as Bean & Beef Slow-Cooked Chili in Simple & Delicious February/March 2015

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Reviews forBean & Beef Slow-Cooked Chili

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Andriod User ID: 4359903 248625
Reviewed May. 25, 2016

"My wife says this is as good as my best chili. Great use of the slow cooker, a few minutes prep and off it goes."

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