Hearty Slow Cooker Chili: Mexican Beef and Bean Stew
This slow cooker chili combines lean beef with kidney and black beans in a blend of aromatic spices. Brown the beef and onion in a skillet first to create a base of deep flavour before transferring the mixture to the pot. Cook the stew on low for 480 minutes (8 hours) to ensure the meat becomes tender and the liquids reduce. Use grape juice and brown sugar to balance the acidity of the tomatoes.
Hearty Slow Cooker Chili: Mexican Beef and Bean Stew
Recipe cardIngredients
Watch how it's made
Instructions
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Sauté the onions
Heat 30 ml olive oil in a stainless steel skillet over medium heat. Add the diced onion and cook until translucent. This softens the onion to build a sweet base for the sauce.
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Brown the beef
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until completely brown. Drain any excess fat to ensure the chili does not become greasy.
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Add the garlic
Stir in the minced garlic. Cook for 1 minute until fragrant. You must not overcook the garlic or it will turn bitter.
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Combine the ingredients
Transfer the beef and onion mixture to the slow cooker. Stir in the diced tomatoes, tomato paste, beef broth, grape juice, beans, and all spices. Whisk gently so the spices are evenly distributed throughout the pot.
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Slow cook the chili
Cover the slow cooker. Cook on low for 480 minutes (8 hours). This long duration breaks down the beef and allows the flavours to meld deeply.
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Adjust the consistency
Uncap the pot during the final 15 minutes. If the chili is too thin, whisk 15 g masa harina into 60 ml cold water and stir it in. Continue cooking for 15 minutes on low to thicken the sauce.
Check the acidity of the chili before serving. If the tomatoes make the sauce too sharp, stir in a small pinch of brown sugar or a teaspoon of maple syrup. This balances the tang and rounds out the savoury profile of the beef.
What to serve with it
Serve this dish with crispy tortilla chips or over a bed of steamed brown rice or roasted quinoa. Add shredded cheddar cheese, a dollop of sour cream, and fresh sliced jalapeños on the side. A squeeze of lime and chopped cilantro provide a fresh contrast to the rich, savoury beef.
Storing and reheating
Keep leftovers in the refrigerator for 2 to 4 days. Do not leave the chili at room temperature for longer than 2 hours. For longer storage, use a loose-lidded container in the freezer at 0°C (32°F) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Choosing the cut
Use 90% lean ground beef to reduce the overall fat content of the dish. Brown the meat in a skillet before adding it to the slow cooker. This step ensures a deeper flavour and allows you to skim off any excess fat before the long cooking process begins.
Getting the texture right
The slow cooker method keeps the beef tender over 480 minutes (8 hours). If the consistency is too thin at the end, whisk 15 g masa harina into 60 ml cold water. Stir this slurry into the pot and cook for 15 minutes on low to thicken the sauce.
Nutrition per serving
- Calories
- 385
- Protein
- 32.4 g
- Carbs
- 28.1 g
- Fat
- 16.2 g
- Fiber
- 8.5 g
- Sugar
- 7.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is chili better in a slow cooker?
Yes. The low heat over several hours breaks down the connective tissues in the beef and allows the spices to meld. This creates a richer, more cohesive flavour than quick stovetop methods.
Can I put raw beef in a crockpot for chili?
No. You must brown the beef in a skillet first. Searing the meat creates a Maillard reaction, which adds a depth of savoury flavour that raw meat cannot achieve during slow cooking.
What is the best way to make chili in a crockpot?
Sauté your aromatics and brown the meat before transferring everything to the pot. Use a low heat setting for at least 8 hours to ensure the beef is tender and the flavours are fully integrated.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
