Slow Cooker Beefy Black Bean Chili

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♼ Recipe origin is unknown. Slow cooker beefy black bean chili recipe, recipe Rating: 4.5
Number of votes:107

Come home to the taste of Santa Fe. This basic black bean chili with New Mexico flavor gets done in your slow cooker while you work. Inspired by WileyP’s “Quick Chili with Black Beans.”

Ready in: 8 hours 15 mins

Ingredients

Serves: 4

• 1 tablespoon canola oil
• 1 yellow onion, finely diced
• 1 clove garlic, minced
• 1 1/2 pounds lean ground beef
• 1 (15 ounce) can black beans, drained but not rinsed
• 1 (28 ounce) can diced tomatoes with liquid
• 1 (4 ounce) can diced green chiles
• 1 jalapeño pepper, seeded and finely diced
• 1 chipotle pepper (packed in adobo), finely diced (or 1 teaspoon bottled chipotle sauce)
• 1 tablespoon New Mexico chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lime juice
• 1 tablespoon all purpose flour

Preparation method

Prep: 15 mins | Cook: 8 hours

1. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the ground beef, and cook (stirring occasionally) until the beef is browned, about 8 minutes.

2. Drain off extra moisture from pan. Transfer beef mixture to a 6-quart slow cooker. Stir in remaining ingredients, except for lime juice and flour.

3. Cover and cook on LOW for 8 hours. Add lime juice and flour. Turn to HIGH. Put the cover back on and cook another 30 minutes, or until thickened (or use the cornstarch mixture mentioned in the tip–that will speed up the process).Alternate Method

Cook on HIGH for 4 hours.