Slow Cooker Chili with Black Beans

I love this chili because it makes a fabulous hearty meal, but also doubles as a fantastic appetizer or party food, scooped up with some corn chips. Being able to set it and forget it in your slow cooker is also a huge plus.

I made this batch extra meaty using 3 pounds of ground beef. You can lower the amount to 1.5 or 2 pounds, if you desire.

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Yield: 10-12 servings



  1. Heat oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes, crumbling the beef as it cooks. Drain excess fat.
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  3. Add the garlic, onion and poblano chili. Cook, stirring occasionally, for about 5 minutes.
  4. Transfer beef mixture to slow cooker.
  5. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, and cumin. Set to high and cook for 4 hours. Alternatively, set to low and cook for 8 hours.
  6. Serve with your favourite toppings. I used shredded cheddar cheese, sour cream, and corn chips.
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Food and Recipes Recipes Main DishesJanuary 13, 2020
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