Bean & Beef Slow-Cooked Chili

You can never have too many American recipes, so give Bean & Beef Slow-Cooked Chili a try. One serving contains 431 calories, 32g of protein, and 10g of fat. For $2.11 per serving, you get a main course that serves 6. This recipe from Taste of Home requires garlic cloves, chili powder, salt, and canned pinto beans. This recipe is liked by 227 foodies and cooks. It is perfect for The Super Bowl. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 6 hours and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Slow-Cooked Two-Bean Chili, Slow Cooked Beef Chili, and Slow-Cooked Green Chili Beef Burritos are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 360 minutes

 

Ingredients:

1 pound lean ground beef (90% lean)

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies

2 cans (15 ounces each) pinto beans, rinsed and drained

2 to 3 tablespoons chili powder

3 garlic cloves, minced

2 teaspoons ground cumin

1/2 teaspoon salt

1 large sweet onion, chopped

Equipment:

frying pan

slow cooker

sauce pan

Cooking instruction summary:

Directions In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings (2-1/4 quarts). Originally published as Bean & Beef Slow-Cooked Chili in Simple & Delicious February/March 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:


1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.

2. Transfer beef mixture to a 5-qt. slow cooker.

3. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.

4. Mash beans to desired consistency.

5. Serve with toppings as desired.

6. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight.

7. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.


Nutrition Information:

Quickview
430k Calories
32g Protein
9g Total Fat
56g Carbs
32% Health Score
Limit These
Calories
430k
22%

Fat
9g
15%

  Saturated Fat
3g
22%

Carbohydrates
56g
19%

  Sugar
7g
8%

Cholesterol
49mg
16%

Sodium
1406mg
61%

Get Enough Of These
Protein
32g
64%

Fiber
19g
77%

Manganese
1mg
51%

Iron
8mg
49%

Phosphorus
476mg
48%

Potassium
1454mg
42%

Vitamin B6
0.76mg
38%

Zinc
5mg
37%

Folate
149µg
37%

Copper
0.72mg
36%

Magnesium
137mg
34%

Vitamin B3
6mg
32%

Vitamin B12
1µg
28%

Vitamin B1
0.4mg
27%

Vitamin B2
0.42mg
25%

Vitamin C
20mg
25%

Selenium
15µg
22%

Vitamin E
3mg
20%

Calcium
195mg
20%

Vitamin A
960IU
19%

Vitamin B5
1mg
11%

Vitamin K
10µg
10%

covered percent of daily need
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