Slow-Cooker Beef and Black-Bean Chili

There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.

  • Prep:
  • Total Time:
  • Servings: 4
Slow-Cooker Beef and Black-Bean Chili

Source: Everyday Food, April 2009


  • 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


  1. 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.


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