Slow Cooker Tex-Mex Beef Chili with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked with bold Tex-Mex spices, black beans, and tomatoes for a comforting, rich chili perfect for any season. This mexican-inspired beef ready in about 375 minutes pairs pounds ground beef, medium, diced yellow onion, minced garlic cloves 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. 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1.5 pounds ground beef to the skillet and cook for 6-8 minutes, breaking the meat apart with a spoon, until browned and no longer pink.
  3. Step 3: Transfer the cooked beef mixture to a slow cooker. Add 14.5 ounces canned diced tomatoes, 1 can (15 ounces) black beans drained and rinsed, 1 cup beef broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Step 4: Stir everything together, cover, and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens.
  5. Step 5: Taste and adjust seasoning if needed before serving. Garnish with your choice of shredded cheese, sour cream, or chopped green onions.

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Frequently asked questions

How long does Slow Cooker Tex-Mex 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 Tex-Mex 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 pounds ground beef from drying out.

Can I substitute ingredients in Slow Cooker Tex-Mex 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 Tex-Mex 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 Tex-Mex 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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