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For this tasty beef black bean chili, you will need: - 1.5 lbs ground beef - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) diced tomatoes (with juice) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - ½ teaspoon cayenne pepper (optional, for heat) - 1 cup beef broth - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) - Shredded cheese (for serving, optional) You can swap ingredients based on what you have. Here are some ideas: - Use ground turkey or chicken instead of beef for a lighter option. - Canned beans can be mixed, so use pinto or navy beans if you prefer. - If you lack fresh garlic, garlic powder works in a pinch. - For a vegetarian chili, omit the beef and add more beans or lentils. - You can use vegetable broth instead of beef broth for a meat-free taste. Fresh ingredients make a big difference in flavor. Fresh veggies add crunch and brightness. They also keep the chili rich and hearty. Always choose good-quality canned tomatoes and beans. Rinsing the beans helps to reduce sodium. Fresh herbs like cilantro add a burst of flavor, making each bite delicious. When you use fresh, you create a meal that's good for the body and soul. Start by heating olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes soft and clear, which takes about 3-4 minutes. Next, add the ground beef to the skillet. Cook until it turns brown, breaking it apart with a spatula. This should take about 5-7 minutes. Once cooked, drain any excess fat from the beef. This step helps keep your chili from being too greasy. Now it's time to bring everything together. Transfer the cooked beef mixture into the slow cooker. Add the diced tomatoes, black beans, and kidney beans. Don't forget the diced red bell pepper! Next, sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you want some heat. Pour in the beef broth and stir everything well. Make sure the ingredients are mixed evenly. Lastly, season with salt and pepper to taste. Cover the slow cooker with its lid. Set it to low for 6-8 hours or high for 3-4 hours. About 30 minutes before it's done, stir the chili. Check the seasoning and adjust salt and pepper if needed. When it’s ready, serve hot. Garnish with fresh cilantro and add a dollop of sour cream and shredded cheese if you like. Enjoy your hearty chili! To boost the taste of your slow cooker beef black bean chili, start with fresh herbs. Fresh cilantro on top brightens the dish. You can also add lime juice before serving. This adds a nice zing. Use good quality beef broth for a rich base. If you want more depth, try adding a dash of soy sauce or Worcestershire sauce. For the best flavor, brown the beef and sauté the onion and garlic first. This step adds a nice depth. Let the chili cook low and slow. This melds the flavors together, making it more delicious. Stir the chili about halfway through cooking. This helps everything mix well and taste great. Adjust seasonings before serving to suit your taste. Serve your chili with warm cornbread or crusty bread. Both will soak up the rich broth. You might also add a side of rice for a filling meal. For toppings, consider shredded cheese and sour cream. They add creaminess and balance the heat. A simple salad can help cut through the heaviness, too. Enjoy your meal with friends and family for a fun time! {{image_2}} You can easily make this chili meatless. Swap the ground beef for plant-based crumbles or lentils. Use vegetable broth instead of beef broth for extra flavor. Black beans and kidney beans still shine in a vegetarian chili. Add more veggies like zucchini or corn for texture. This way, you keep the hearty feel without meat. If you love heat, add more cayenne pepper or diced jalapeños to the mix. You can also try adding a few dashes of hot sauce for an extra kick. If you want smoke, use chipotle peppers in adobo sauce. This will give you deep flavor with a fiery twist. Just remember, start small and taste as you go. You can always add more heat! While black and kidney beans are great, feel free to mix in other types. Pinto beans add creaminess, while cannellini beans bring a different texture. You could even use chickpeas for a unique taste. Experiment with what you have on hand. Each bean will give the chili its own special flair and character. To keep your slow cooker beef black bean chili fresh, store it in an airtight container. Let it cool to room temperature before sealing it. This step prevents moisture buildup and keeps flavors intact. Place the container in the fridge if you plan to eat it within a few days. It will stay good for about 3 to 4 days. When you are ready to eat the chili, reheat it gently. You can use a microwave or a pot on the stove. If using the microwave, transfer a portion to a bowl. Heat it for about 2-3 minutes, stirring halfway through. On the stove, heat over medium-low heat. Stir often to avoid burning. Make sure it’s hot all the way through before serving. For long-term storage, freezing is your best friend. Divide the chili into portions and place them in freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label each bag with the date. This chili can last up to 3 months in the freezer. To thaw, place it in the fridge overnight or use the microwave. Reheat it well before enjoying. Yes, you can use frozen beef. Just thaw it first. I suggest planning ahead. You can defrost it overnight in the fridge. If you're in a hurry, you can use the microwave too. Once thawed, cook it in the skillet as usual. Make sure to brown it well before adding it to the slow cooker. This step adds great flavor to the chili. To tone down the heat, skip the cayenne pepper. You can also add more beans or tomatoes. This will help balance the spice. Another option is to serve sour cream on the side. It cools the chili and adds creaminess. You can even add a bit of sugar to cut the heat if needed. Just taste and adjust until it suits your palate. Many sides work well with this chili. Here are some of my favorites: - Cornbread: Its sweetness complements the chili. - Rice: A scoop of rice soaks up the flavors well. - Tortilla chips: Perfect for dipping and crunch. - Salad: A fresh green salad adds a nice contrast. - Avocado: Creamy avocado slices enhance the taste. Feel free to mix and match these sides to find your favorite combo! Using fresh ingredients gives your chili the best taste. Prepping beef and veggies correctly is key. Follow the cooking steps for great flavor. Remember to experiment with substitutions and variations. This way, you can make it your own. Proper storage keeps it tasty for later. I hope these tips help you create a chili you'll enjoy. Food should be fun, flavorful, and easy to make. Dive in and start cooking!

Slow Cooker Beef Black Bean Chili

Warm up your dinner table with this hearty slow cooker beef black bean chili recipe! Packed with ground beef, flavorful beans, and a mix of spices, this savory chili is perfect for cozy nights in. Simply sauté the ingredients, let the slow cooker do the magic, and enjoy a delicious meal that serves six. Click through now to discover how to make your own easy and comforting chili that will satisfy everyone!
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Ingredients
  

1.5 lbs ground beef

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (28 oz) diced tomatoes (with juice)

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

½ teaspoon cayenne pepper (optional, for heat)

1 cup beef broth

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Shredded cheese (for serving, optional)

Instructions
 

In a large skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.

    Add the ground beef to the skillet. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Drain any excess fat.

      Transfer the cooked beef mixture into the slow cooker.

        Add the diced tomatoes (with juice), black beans, kidney beans, diced red bell pepper, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and beef broth to the slow cooker. Stir well to combine all ingredients.

          Season with salt and pepper to taste.

            Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours.

              About 30 minutes before serving, stir the chili and check the seasoning, adjusting salt and pepper as needed.

                Once cooked, serve hot, garnished with fresh cilantro, and a dollop of sour cream and shredded cheese if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings