Slow-Cooked Beef Chili with Fire-Roasted Tomatoes and Black Beans
Hearty beef chili slow-cooked with smoky fire-roasted tomatoes and black beans, delivering rich depth and warming spice. This mexican-inspired beef ready in about 375 minutes pairs ground beef, 80% lean, medium onion, diced, fire-roasted diced tomatoes, canned 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef, 80% lean
- 1 medium onion, diced
- 14 oz fire-roasted diced tomatoes, canned
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1 lb ground beef, cooking and breaking apart with a spoon for 7-8 minutes until browned and no longer pink.
- Step 3: Transfer beef mixture to a slow cooker. Stir in 14 oz fire-roasted diced tomatoes, 1 can (15 oz) drained and rinsed black beans, 1 cup beef broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Cover and cook on low for 6-7 hours or high for 3-4 hours until flavors meld and chili thickens. Stir before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Chili with Fire-Roasted Tomatoes and Black Beans take to make?
Total time is about 375 minutes (15 min prep + 360 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 Chili with Fire-Roasted Tomatoes and Black Beans?
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, 80% lean from drying out.
Can I substitute ingredients in Slow-Cooked Beef Chili with Fire-Roasted Tomatoes and Black Beans?
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 Chili with Fire-Roasted Tomatoes and Black Beans 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 Chili with Fire-Roasted Tomatoes and Black Beans?
Mexican beef 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.
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