Slow-Cooked Beef and Black Bean Chili with Smoked Paprika
Deeply flavored chili simmered for hours with smoked paprika, black beans, and tender beef for a satisfying weeknight meal. This mexican-inspired mexican ready in about 495 minutes pairs ground beef, (15 oz) black beans, (14.5 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) black beans
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 1 medium bell pepper
- 4 cloves garlic
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a slow cooker, combine 1 lb ground beef, 1 medium diced onion, 1 medium diced bell pepper, and 4 minced garlic cloves. Cook on high for 1 hour, breaking beef into small pieces with a spoon.
- Step 2: Stir in 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Cover and cook on low for 6-8 hours until beef is tender and flavors meld.
- Step 4: Taste and adjust seasoning. Serve with sour cream and chopped cilantro.
Frequently asked questions
How long does Slow-Cooked Beef and Black Bean Chili with Smoked Paprika take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Black Bean Chili with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Black Bean Chili with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Black Bean Chili with Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Black Bean Chili with Smoked Paprika?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Smoked paprika is genius—makes the chili taste restaurant-quality without extra work. Will never make it without it again.
- ★★★★★
Made this for a family dinner and everyone asked for seconds. The beef was tender and the spices balanced beautifully.
- ★★★★★
Perfect for a busy weeknight—just throw everything in the slow cooker and come home to a fragrant, hearty meal. The black beans added great texture.
