Slow-Cooked Ground Beef & Black Bean Chili

The temperature is dropping (slowly, but surely) and pretty soon it’ll be nothing but soups being made in our kitchen. Soups are not only an easy way to warm up during the cold months, but it’s a great way to have ‘ready-to-eat’ meals for the a few days. I always say the longer the soup sits in the fridge, the more flavor you get.

I sometimes make soup for the following day because I love how much more flavorful it becomes. Chili is a great example of soup that only gets better the next day. We love this recipe for football on Sundays, but then also during extra-busy work weeks where we know we won’t have time to cook every single day. We sometimes eat this for 3-4 meals which eliminates so much stress on trying to figure out what to eat!


Ground Beef & Black Bean Chili

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Dustin loves slow-cooked chili, especially on Sundays when football is on and he can eat it on the side of some chicken wings.

By: The Realist Kitchen

Ingredients

1 Teaspoon of olive oil (or my personal favorite – garlic infused olive oil)

2 Cloves of garlic, minced

2 Lbs of ground beef

1/2 Cup chopped onions (red or white is fine)

1 Cup of sliced bell peppers

3 Tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoons kosher salt

1 (28-ounce) can diced tomatoes

1 Can of black beans (drained and rinsed)

1/4 cup coarsely chopped pickled jalapeños (drained)

Directions

  1. In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper, season with salt, stirring occasionally, until softened.
  2. Add the garlic, chili powder, and cumin to your vegetables, until fragrant (a minute or so). Add the ground beef, break the meat into small pieces with a wooden spoon until you no longer see pink.
  3. Transfer the mixture to the slow cooker. Add your diced tomatoes and black beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
  4. Stir in the pickled jalapeños. Taste and season with salt as needed.

Mix together in a prep bowl for Greek Yogurt “Sour Cream”:

  1. Combine greek yogurt in small mixing bowl with lime juice and vinegar.
  2. Stir until creamy and smooth. If you prefer a looser consistency, slowly add more vinegar by teaspoon.
  3. Add salt and pepper and stir.

Serve with your choice of shredded cheese, chopped green onions, and greek yogurt ‘sour cream’.