Slow Cooker Chili With Ground Beef and Beans Recipe

Beef and bean chili
Cultura/BRETT STEVENS/Riser/Getty Images
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
831 Calories
22g Fat
85g Carbs
74g Protein
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Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 831
% Daily Value*
Total Fat 22g 29%
Saturated Fat 8g 41%
Cholesterol 147mg 49%
Sodium 314mg 14%
Total Carbohydrate 85g 31%
Dietary Fiber 25g 88%
Protein 74g
Calcium 280mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A slow cooker filled with hearty chili is a perfect meal, and it's a cinch to make. This beef and bean chili recipe could not be easier. It will take only about 15 minutes to prepare in the morning, and it cooks all day so that it will be ready just in time for dinner.

This chili recipe includes fresh vegetables along with two kinds of beans. While kidney beans are standard in chili, the pork and beans are a bit unusual. It's an interesting twist, and the molasses sauce adds a nice depth of flavor to the tomato-based sauce we love in chili.​

To complete this hearty and delicious meal, serve it with freshly baked cornbread and a simple salad. It's a perfect weeknight meal that the entire family will love.

Ingredients

  • 2 pounds lean ground beef (browned and drained)
  • 2 medium onions (coarsely chopped)
  • 2 ribs celery (coarsely chopped)
  • 1 green bell pepper (coarsely chopped)
  • 2 cloves garlic (crushed)
  • 30 ounces red kidney beans (canned, drained)
  • 3 to 4 ounces mushroom pieces (canned, drained)
  • 15 ounces baked pork and beans with molasses (canned)
  • 29 ounces tomatoes
  • 6 ounces tomato paste
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon cumin (ground)
  • Salt to taste

Steps to Make It

  1. Brown the ground beef in a skillet and drain the grease.

  2. At the same time, chop the onions, celery, and green bell pepper. Crush the garlic as well.

  3. Add the cooked beef and vegetables to a 4-quart (or larger) slow cooker.

  4. Drain the kidney beans and mushrooms and add them to the slow cooker along with the (undrained) pork and beans.

  5. Add canned tomatoes, tomato paste, and all of the seasonings.

  6. Stir well until everything is thoroughly combined.

  7. Cover and cook on low for 8 to 12 hours. To speed it up, cook on high for 4 to 6 hours.

Creative Ways to Use Leftover Chili

Too much chili? Chili is the ideal dish for leftovers, and it is just as appetizing on the second day as it was on the first. You can also 'repurpose' it into other dishes, so no one gets bored. Depending on the size of your family, you might even get two or three meals out of one slow cooker.

Store any leftovers covered in the refrigerator and enjoy a second helping for lunch the next day. You may even have enough to make tasty chili dogs for tomorrow night's dinner. Also, consider serving the chili over a bed of freshly cooked spaghetti noodles, it's a specialty of Cincinnati and surprisingly delicious.