Slow-Cooker Beef and Black-Bean Chili
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Everyday Food, April 2009
- Prep Time 10 minutes
- Total Time 6 hours, 10 minutes
- Yield Serves 4
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Ingredients
- 1 pound beef chuck, cut into 3/4-inch chunks
- 1 can (15 ounces) tomato puree
- 1 cup dried black beans, rinsed
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- Coarse salt and ground pepper
- 1/4 cup sour cream, for serving
Directions
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In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.
I made this for my husband and I - he liked it, I thought it was just okay at best. Too soupy and the meat was overcooked. It was also very dark and you couldn't tell what what was in it. I added a green pepper and a can of black beans. It does have a kick but that's it. I would say 5 hours on high would have been plenty.
Love this easy and super tasty chili!
I used canned black beans and they stayed intact and did not turn to mush. Also used canned fire roasted tomatoes with green chilies, ancho chili powder and added about 1 cup of frozen corn once the chili was done (opted for 6 hours on high setting). For a weeknight meal that makes itself, I'd try this recipe again.
Tailgating staple for our family. Modify by using regular Rotel can tomato w chilis instead of puree (starkle23). Also works great with lean venison instead of beef.
We enjoyed this recipe very much! I like how you can adjust and tailor the heat type and level. I like to double the beans and have used sweet onions, yellow onion, etc depending on what I had on hand. This is a very easy dump and go recipe which is something I find most helpful on crazy days.
I made this and I thought that it was not good at all. The meat and beans were cooked nicely, however, due to the tomato sauce, it just tasted like meat and beans in tomato sauce. I will not make this again.
A WONDERFUL flavor. I did add a little water because I cooked it the full 8 hours, and the last time I made it, the chili started scorching around the edges. Aside from cutting up the meat and onions this is the easiest chili you can ever make.
Any ideas how I would make this recipe in a dutch oven? I don't have a slow cooker.
This was ok- it was waaaaay too tomato-y for my taste. I am from Texas so perhaps I have a different idea of what chili should taste like.
This is a great chili/stew! We had it with friends and they loved it too and got the recipe from me. Great, easy and very filling!!!
I love this chili and I agree about the crock pot size. Also, my husband loves vegetables so I add a red or green pepper while it is cooking, and sometimes add corn too! Off to the store so I can make it tomorrow night!
This recipe is so easy and delicious! I will definitely be making it again.
Delicious! I wasn't so sure about this one--I'm not a crock pot fan--but this chili is so lovely. Will definitely make again.
I'm not really a crock pot fan... but this chili is DELICIOUS. Highly recommend.
I can't get enough of this chili! It's delicious served with corn bread. I double the recipe and make it in my 6-quart crock pot for 10 hours while I am at work. Left-overs are great for lunch at work as well!
Use a 4 or 5qt slow cooker. I used a 6qt cooker, and too much liquid evaporated, so end result was chili that tastes/looks like Wolf chili in a can. But at least you know everything that went into what you made!