Slow-Cooker Beef and Two-Bean Chili
Slow-Cooker Beef and Two-Bean Chili is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. In a small bowl, combine the sour cream, cilantro, and cumin.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a small bowl, combine the sour cream, cilantro, and cumin.
Refrigerate until ready to serve.
Set a large deep skillet over medium-high heat.
Add the beef, salt, and pepper to taste.
Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes.
Drain all the liquid from the pan.
Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes.
Transfer to a slow cooker.
Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
Cover and cook on high for 5 hours or on low for 8 to 10 hours.
Discard the bay leaves.
To serve, ladle the chili into 8 serving bowls.
Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.