Slow Cooker Tex-Mex Beef Chili
Hearty slow-cooked beef chili infused with smoky spices and a hint of regional Tex-Mex flavor, perfect for cozy dinners. This mexican-inspired beef ready in about 375 minutes pairs lean ground beef, can diced tomatoes with green chilies, can kidney beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1.5 lbs lean ground beef
- 14.5 oz can diced tomatoes with green chilies
- 15 oz can kidney beans, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 cup beef broth
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium chopped onion and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- 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, then drain excess fat.
- Step 3: Transfer the cooked beef mixture to a slow cooker. Add 14.5 oz can diced tomatoes with green chilies, 15 oz kidney beans, 15 oz black beans, 1 cup beef broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir 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 slightly.
- Step 5: Before serving, taste and adjust seasoning if needed. Serve hot with your choice of toppings like shredded cheese, sour cream, or chopped green onions.
Frequently asked questions
How long does Slow Cooker Tex-Mex Beef 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 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 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 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 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.
