Bean & Beef Slow-Cooked Chili

Total Time:Prep: 20 min. Cook: 6 hours

Recipe by Mallory Lynch, Madison, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin

Can you freeze Bean & Beef Slow-Cooked Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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Bean & Beef Slow-Cooked Chili

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Yield:6 servings (2-1/4 quarts)
Prep:20 min
Cook:6 hours
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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 chiles
  • 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
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Directions

  1. 1
    In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain.
  2. 2
    Transfer beef mixture to a 5-qt. slow cooker. Drain 1 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. 3
    Mash beans to desired consistency. Serve with toppings as desired.

Nutrition Facts

1-1/2 cups: 427 calories, 7g fat (3g saturated fat), 47mg cholesterol, 1103mg sodium, 58g carbohydrate (11g sugars, 15g fiber), 30g protein.
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