Slow-Cooked Beef Chili with Roasted Corn and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef chili loaded with roasted corn and black beans, seasoned with smoky spices for a comforting meal. This mexican-inspired beef ready in about 260 minutes pairs pound ground beef, medium yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 240 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup fresh corn kernels with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes, stirring halfway, until lightly charred.
  2. Step 2: In a large skillet over medium-high heat, heat remaining 1 tbsp olive oil. Add 1 diced medium onion and sauté for 4 minutes until translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 pound ground beef, 2 tsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6-8 minutes, breaking up beef, until browned and fragrant.
  4. Step 4: Transfer beef mixture to a slow cooker. Stir in 14 oz canned diced tomatoes, 1 can (15 oz) black beans, 1.5 cups beef broth, and the roasted corn.
  5. Step 5: Cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  6. Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Chili with Roasted Corn and Black Beans take to make?

Total time is about 260 minutes (20 min prep + 240 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 Roasted Corn 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 pound ground beef from drying out.

Can I substitute ingredients in Slow-Cooked Beef Chili with Roasted Corn 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 Roasted Corn 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 Roasted Corn 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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