Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Slow-Cooker Beef and Black-Bean Chili 3.3 (340) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings: 4 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. Ingredients 1 pound beef chuck, cut into ¾-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 ¼ cup sour cream, for serving Directions 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. Rate it Print