Slow-Cooked Low Flame Beef Chili with Black Beans

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

Rich and smoky beef chili simmered slowly over low heat with black beans and warming spices for deep flavor. This mexican-inspired beef ready in about 120 minutes pairs ground beef, large, finely chopped yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 105 min Serves 6 Mexican cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped yellow onion and 5 minced garlic cloves, sauté for 4 minutes until fragrant and soft.
  2. Step 2: Add 1.5 lbs ground beef, breaking it up with a spoon, and cook for 7-8 minutes until fully browned with no pink remaining.
  3. Step 3: Stir in 1 diced medium red bell pepper, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 2 minutes until spices release aroma.
  4. Step 4: Add 28 oz canned diced tomatoes, 3 tbsp tomato paste, 1 cup beef broth, and 15 oz drained, rinsed canned black beans. Stir to combine well.
  5. Step 5: Bring mixture to a low simmer, then reduce heat to low flame. Cover and cook gently for 1 hour 30 minutes, stirring every 20 minutes to prevent sticking and deepen flavors.
  6. Step 6: Adjust seasoning to taste. Serve hot topped with 1/4 cup chopped fresh cilantro.

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Frequently asked questions

How long does Slow-Cooked Low Flame Beef Chili with Black Beans take to make?

Total time is about 120 minutes (15 min prep + 105 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 Low Flame Beef Chili with 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 Low Flame Beef Chili with 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 Low Flame Beef Chili with 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 Low Flame Beef Chili with 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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