Back to Slow-Cooker Beef and Black-Bean Chili All Reviews for Slow-Cooker Beef and Black-Bean Chili - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 6 hrs 10 mins Servings: 4 slow-cooker-beef-chili-med104417.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 6 hrs 10 mins Servings: 4 slow-cooker-beef-chili-med104417.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 6 hrs 10 mins Servings: 4
Recipe Summary
prep: 10 mins total: 6 hrs 10 mins
Servings: 4
prep: 10 mins
total: 6 hrs 10 mins
prep:
10 mins
total:
6 hrs 10 mins
Servings: 4
4
slow-cooker-beef-chili-med104417.jpg
slow-cooker-beef-chili-med104417.jpg
Ingredients
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
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.
Reviews (19)
Add Rating & Review 340 Ratings 5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
Load More Reviews
Reviews (19)
Add Rating & Review 340 Ratings 5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
Add Rating & Review
340 Ratings 5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
340 Ratings 5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
340 Ratings 5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
5 star values: 55 4 star values: 73 3 star values: 129 2 star values: 67 1 star values: 16
Martha Stewart Member Rating: 4.0 stars 09/20/2020 I love this recipe and have been making it since the Everyday Food magazine days. I love the meat chunks (as opposed to ground) and that you can use dry beans. I think it is improved in a few ways: combine the spices, water, garlic mash, and tomato puree (passata) first. Be sure to trim the meat of hard cartilage. Add a few fresh chilis (I like a jalapeno and anaheim finely chopped.) Combine different chili powders from your mexican grocery (Colorado! Chipotle!) and monitor for doneness closely. It’s best to turn off the slow cooker as soon as the meat is fully tenderized, so as not to lose much delicious hydration (and prevent the super dark/black liquid from the bean liquid reducing). It will thicken as it cools. Can’t wait to have this for dinner! Martha Stewart Member Rating: 1 stars 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. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: 5 stars 08/28/2012 Love this easy and super tasty chili! Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: 5 stars 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. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: 1 stars 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. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: Unrated 09/09/2010 Any ideas how I would make this recipe in a dutch oven? I don't have a slow cooker. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: Unrated 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!!! Martha Stewart Member Rating: Unrated 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! Martha Stewart Member Rating: Unrated 06/19/2009 This recipe is so easy and delicious! I will definitely be making it again. Martha Stewart Member Rating: Unrated 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. Martha Stewart Member Rating: Unrated 05/26/2009 I'm not really a crock pot fan... but this chili is DELICIOUS. Highly recommend. Martha Stewart Member Rating: Unrated 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! Martha Stewart Member Rating: Unrated 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!Martha Stewart Member
Rating: 4.0 stars 09/20/2020
I love this recipe and have been making it since the Everyday Food magazine days. I love the meat chunks (as opposed to ground) and that you can use dry beans. I think it is improved in a few ways: combine the spices, water, garlic mash, and tomato puree (passata) first. Be sure to trim the meat of hard cartilage. Add a few fresh chilis (I like a jalapeno and anaheim finely chopped.) Combine different chili powders from your mexican grocery (Colorado! Chipotle!) and monitor for doneness closely. It’s best to turn off the slow cooker as soon as the meat is fully tenderized, so as not to lose much delicious hydration (and prevent the super dark/black liquid from the bean liquid reducing). It will thicken as it cools. Can’t wait to have this for dinner!
Rating: 4.0 stars
Rating: 1 stars 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.
Rating: 1 stars
Rating: Unrated 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.
Rating: Unrated
Rating: Unrated 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.
Rating: 5 stars 08/28/2012
Love this easy and super tasty chili!
Rating: 5 stars
Rating: Unrated 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.
Rating: 5 stars 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.
Rating: Unrated 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.
Rating: 1 stars 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.
Rating: Unrated 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.
Rating: Unrated 09/09/2010
Any ideas how I would make this recipe in a dutch oven? I don’t have a slow cooker.
Rating: Unrated 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.
Rating: Unrated 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!!!
Rating: Unrated 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!
Rating: Unrated 06/19/2009
This recipe is so easy and delicious! I will definitely be making it again.
Rating: Unrated 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.
I’m not really a crock pot fan… but this chili is DELICIOUS. Highly recommend.
Rating: Unrated 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!
Rating: Unrated 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!
All Reviews for Slow-Cooker Beef and Black-Bean Chili
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooker Beef and Black-Bean Chili
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
