Slow-Cooked Beef Chili with Black Beans and Chipotle

By AislePrompt Editorial · ·

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 drafted and published.

A smoky and spicy beef chili slow-cooked with black beans, chipotle peppers, and a blend of warm spices for deep flavor. This Mexican-inspired beef recipe (gluten free), ready in about 375 minutes, pairs ground beef, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 360 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves and 1 lb ground beef, breaking it up with a spoon. Cook for 7-8 minutes until browned and no pink remains.
  3. Step 3: Transfer the beef mixture to a slow cooker. Add 1 can (15 oz) drained and rinsed black beans, 14 oz canned diced tomatoes, 2 chopped chipotle peppers in adobo, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  5. Step 5: Taste and adjust seasoning before serving. Serve hot with your favorite chili toppings.

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