Slow Cooker Tex-Mex Beef and Black Bean Chili
Hearty slow-cooked beef chili infused with smoky spices and loaded with black beans for a satisfying, savory meal. This mexican-inspired beef ready in about 375 minutes pairs lean ground beef, (14.5 oz) diced tomatoes, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1.5 lbs lean ground beef
- 2 cans (15 oz each), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 medium, diced onion
- 4 cloves minced garlic cloves
- 2 tbsp chipotle chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 cup beef broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium onion and 4 minced garlic cloves; sauté for 3-4 minutes until fragrant and translucent.
- Step 2: Add 1.5 lbs lean ground beef to the skillet, breaking it apart with a spoon. Cook for 6-7 minutes until browned and no pink remains.
- Step 3: Transfer the browned beef mixture to a 6-quart slow cooker. Add 2 cans (15 oz each) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes, 1 cup tomato sauce, 1 cup beef broth, 2 tbsp chipotle chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
- Step 5: Before serving, stir the chili and adjust seasoning as needed. Serve topped with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Slow Cooker Tex-Mex Beef and Black Bean Chili 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 Tex-Mex Beef and Black Bean Chili?
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 lean ground beef from drying out.
Can I substitute ingredients in Slow Cooker Tex-Mex Beef and Black Bean Chili?
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 Tex-Mex Beef and Black Bean Chili 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 Tex-Mex Beef and Black Bean Chili?
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.
