Slow-Cooked Beef Chili with Mexican Spices

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 developed and reviewed.

A hearty slow-cooked beef chili featuring a blend of smoky and warm Mexican spices, perfect for a comforting meal. This Mexican-inspired beef recipe, ready in about 255 minutes, pairs ground beef, onion, garlic cloves 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.

Prep: 15 min Cook: 240 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
  2. Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until browned and no pink remains.
  3. Step 3: Transfer the beef mixture to a slow cooker. Add 14 oz canned diced tomatoes, 15 oz drained kidney beans, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  5. Step 5: Before serving, stir and adjust seasoning with additional salt or chili powder if desired.

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