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    You are in: Home / Recipes / Slow-Cooker Beef and Three-Bean Chili Recipe
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    Slow-Cooker Beef and Three-Bean Chili

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Lainey6605's Note:

    A comforting meal to come home to! Recipe is from Simple and Delicious.

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    Units: US | Metric


    1. 1
      Place beef in a large resealable plastic bag; add chili powder and toss to coat.
    2. 2
      In large skillet over medium heat, brown beef and onion in oil.
    3. 3
      Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
    4. 4
      Stir in beef, onion and drippings.
    5. 5
      Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
    6. 6
      Serve with sour cream, if desired.

    Ratings & Reviews:

    • on December 31, 2012


      I used a chuck roast and added some leftover pastor (chili powder, minced garlic and kosher salt) mix from tamales we made for the holidays in addition to the seasonings posted.
      I also made this with black beans I let sit overnight. If you are like me and like to buy dried beans for food, but can't seem to find recipes that fit it, then let me advise you--cook the beans before making this! I had to cook them an additional 2 hours even though my beans were soaked overnight. (I am just learning to cook with dried beans)
      It turned out really acidic with all the tomatoes, I used a 28 oz can of whole toms cause I only had italian flavored canned tomatoes, but I put in cream cheese and sour cream with my bowl and it balanced the acidity. I might divide the paste in two and use the rest to make my own pizza sauce. Because of the additional cooking time, my meat was braised and fell apart. It went well with the leftover Janita's chips (this is the best brand of tortilla chip).
      I served mine with white rice in it cause I like a good beans and rice meal and it was delicious! I will make again with jalepenos, it really needs that additional kick to be a good chili in my opinion.
      PS my son claims to hate tomatoes and LOVED this recipe. Picky eater approved :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2012


      Excellent! Easy and tasty. I used homemade veggie stock, home roasted tomatoes that I put up from summer and fresh poblano chilies for garden. I used a Novy ranch grass fed chuck roast. Wouldnt change a thing! Served with cheese, scallions and avocado plus homemade croutons from leftover homemade French bread. Amazing meal!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2008


      Delicious chili. I made a few changes this first time that didn't go over so well, and when I make it again I will stick to the recipe. Advice for those of you looking to make it hotter, do not use two cans of Rotel in place of diced tomato, it is way to hot and you, your husband, and anyone else who eats it might regret it, just a little something I learned this time around ;-) That being said, it was very good, I topped it with shredded cheese and sour cream and served it with corn bread. A definite keeper (minus the Rotel of course).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Slow-Cooker Beef and Three-Bean Chili

    Serving Size: 1 (377 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 304.6
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.9 g
    Cholesterol 48.3 mg
    Sodium 744.8 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 10.7 g
    Sugars 9.2 g
    Protein 26.9 g

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