Slow-Cooker Beef and Black-Bean Chili

Name: Slow-Cooker Beef and Black-Bean Chili
Prep time: 10 min
Total time: 6 h 10 min
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

Rating: 3.24 stars

339 Ratings
18 Reviews

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.

Recipe Summary

prep:

10 mins

total:

6 hrs 10 mins

Servings:

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

Step 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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Reviews (18)

339 Ratings

5 star values: 55
4 star values: 72
3 star values: 129
2 star values: 67
1 star values: 16

MS12089595

06/10/2014

I chose to use lean ground beef instead. I added an extra cup of water, cayenne pepper, and smoky paprika for an extra kick. The texture was nice, but it was still flavorless and the beans had a burnt taste to them. I cooked it 4 hours on high and 2 hours on low. I will not make this again. If it worked for you great- but I know that there are MANY chili recipes out there so the search will continue.

MS112626376

04/09/2014

I made this and it had great flavor but was super salty. Next time I'll cut down on the salt by half. I used grass-fed ground beef and the flavor was excellent. I love that you can use dried beans and the texture was thick and hearty. Great recipe.

karenfar

12/20/2012

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.

Anonymous

08/28/2012

Love this easy and super tasty chili!

a.buehler

10/03/2011

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.

Anonymous

09/30/2011

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.

MS12080854

08/10/2011

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.

starkie23

07/24/2011

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.

bethedley

02/19/2011

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.

MS11032467

09/09/2010

Any ideas how I would make this recipe in a dutch oven? I don't have a slow cooker.

starkie23

02/17/2010

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.

emailchristij

12/19/2009

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!!!

MS10819763

07/20/2009

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!

Anonymous

06/19/2009

This recipe is so easy and delicious! I will definitely be making it again.

etawalker1

05/26/2009

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.

etawalker1

05/26/2009

I'm not really a crock pot fan... but this chili is DELICIOUS. Highly recommend.

khalpin3

05/20/2009

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!

Anonymous

04/07/2009

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!

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Slow-Cooker Beef and Black-Bean Chili

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Reviews (18)

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