Slow Cooker Low and Slow Beef Chili with Black Beans

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

Hearty beef chili cooked low and slow with black beans and smoky spices for a rich and comforting bowl. This mexican-inspired beef ready in about 375 minutes pairs 85% lean ground beef, large, diced 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 420 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: 360 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
  2. Step 2: Add 1.5 lbs ground beef to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes until browned with no pink remaining.
  3. Step 3: Transfer the cooked beef mixture to a slow cooker. Add 1 medium diced red bell pepper, 2 cups drained black beans, 1 can (14.5 oz) diced tomatoes, 3 tbsp tomato paste, and 1 cup beef broth.
  4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper until fully combined.
  5. Step 5: Cover and cook on low for 6-8 hours, allowing flavors to meld and chili to thicken.
  6. Step 6: Serve hot, garnished with your choice of sour cream, shredded cheese, or chopped cilantro if desired.

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Frequently asked questions

How long does Slow Cooker Low and Slow Beef Chili with 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 Cooker Low and Slow 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 85% lean ground beef from drying out.

Can I substitute ingredients in Slow Cooker Low and Slow 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 Cooker Low and Slow 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 Cooker Low and Slow 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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