Slow-Cooked Beef Chili with Smoked Paprika and Black Beans

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

A hearty slow-cooker chili packed with tender beef, smoky paprika, and black beans for a rich, comforting bowl perfect for chilly days. This latin american-inspired beef ready in about 255 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 400 calories and feeds 4, 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 4 Latin American cuisine 400 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 lb ground beef and cook, breaking it up with a spoon, for 5-6 minutes until browned and no longer pink.
  2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the beef. Sauté for 3-4 minutes until the onion softens and becomes translucent.
  3. Step 3: Stir in 2 tsp smoked paprika, 1 tbsp chili powder, and 1 tsp cumin, cooking for 1 minute until fragrant.
  4. Step 4: Transfer the beef mixture to a slow cooker. Add 14 oz canned diced tomatoes, 15 oz drained and rinsed black beans, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  6. Step 6: Taste and adjust seasoning before serving with your favorite toppings.

Frequently asked questions

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

Total time is about 255 minutes (15 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 Smoked Paprika 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 from drying out.

Can I substitute ingredients in Slow-Cooked Beef Chili with Smoked Paprika 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 Smoked Paprika and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoked Paprika and Black Beans?

Latin American 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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