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Bean & Beef Slow-Cooked Chili


  • 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.

Nutrition Facts


Average Rating:
  • justmbeth
    Nov 21, 2018
    Overall this is a good chili recipe. The bean to beef ratio was a bit high and I thought it could use a tad more spice but those adjustments are easy enough to make.
  • gunslinger
    Dec 16, 2017

    Very flavorful chili. Since it is just my husband and me I halved the recipe. Nice blend of spice but not too spicy.

  • Andriod
    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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