Go Back
Slow Cooker Spicy Three-Bean Chili with Ground Beef
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can pinto beans, rinsed and drained
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth

Instructions
 

  • Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
  • Add the chopped onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the chili powder, cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute to blend the spices with the meat.
  • Transfer the beef mixture to the slow cooker. Add the rinsed black beans, kidney beans, and pinto beans.
  • Pour in the crushed tomatoes and beef broth. Stir everything together until well combined.
  • Cover and cook on low for 6 to 8 hours. Stir once halfway through if possible.

Notes

Brown the beef first to build deeper flavor before it goes into the slow cooker. Taste the chili near the end of cooking and add a pinch more cayenne if you want extra heat. Leftovers keep in the refrigerator for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet