Slow-Cooked Beef & Bean Chili

A deeply flavorful, slow-simmered chili made with lean ground beef and a blend of rich spices, served over fluffy white rice with classic toppings.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $4.07/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• slow cooker
• one-pot
• spicy

Ingredients

• 1.5 pound ground beef (93/7 lean)
• 1 tablespoon olive oil
• 1 yellow onion (large, chopped)
• 2 clove garlic (minced)
• 1 green bell pepper (chopped)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 can crushed tomatoes
• 1 can kidney beans (rinsed and drained)
• 1 can black beans (rinsed and drained)
• 1.5 cup beef broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped)
• 0.75 cup shredded cheddar cheese (shredded)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
2. Add the chopped yellow onion, minced garlic, and chopped green bell pepper to the pot. Sauté for about 5-7 minutes, until the vegetables soften.
3. Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
4. Pour in the crushed tomatoes, kidney beans, black beans, beef broth, salt, and black pepper. Stir everything together.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 1.5-2 hours, or up to 3 hours, stirring occasionally, allowing the flavors to meld.
6. While the chili simmers, cook the white rice according to package directions. You can use a rice cooker or stovetop method.
7. Serve the chili hot over cooked white rice, garnished with fresh cilantro and shredded cheddar cheese, if desired.

Notes

Chili flavors deepen overnight, making it even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 716
• Protein: 41 g
• Carbohydrates: 110.5 g
• Fat: 10.7 g
• Fiber: 11.2 g
• Sodium: 1477 mg
• Saturated Fat: 3.6 g
• Sugar: 10.9 g
• Cholesterol: 71 mg