This Slow Cooker Beef and Beans Chili has been a fall and winter staple in our house for quite some time now. Throw it together in the morning (or even the night before) and then let it cook all day long so you can come home to a delicious, hearty, comforting meal. Be prepared, your home will be smelling ahhh-mazing!
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When I tell you that I’ve been waiting to share this recipe with you all since probably last February, I’m really not kidding. But I kept forgetting to photograph it when I made it. Then it was summer and, well, nobody is all that interested in eating chili when it’s 95 degrees outside.
Oh, and then if I did remember to photograph it, it would be pitch black out (not that my pictures are anything to rave about, but you get what I’m saying). Chili can just be kinda tough to make look pretty, ya know?
So here we are today, finally!
Side note: I’d love to take a course on food photography someday. It’s something I find oddly fascinating and fun, but I’m still definitely more of a novice in that area. So who knows, maybe one of these days?
Food photography aside, let’s talk about this chili. Sometime last year, Jay sent me a random link to a chili recipe he found when I was trying to find something to make for dinner with some ground beef. It sounded good, but I didn’t have everything on hand that the recipe called for, so I just started making substitutions and swaps here and there.
Verdict? The end result was amazing. So much so, that I can’t even tell you how many times we’ve made it since.
In this house, it takes some convincing for me to be able to add beans to most dishes. It’s a texture thing for Jay, so I always need to proceed with caution when I’m planning a meal with beans. The original recipe for this chili called for 3 cans of beans, and you can certainly do that if beans are your thing(!), but I’ve found that two cans is a happy middle ground for us over here.
Another reason this recipe is such a favorite over here is because it cooks all day long in my beloved slow cooker. If you don’t already own one of these, you seriously need to. They’re a busy mom’s lifesaver.
And of course, let’s all be honest here. One of the main reasons I love this chili is because it gives me a perfect excuse to make some cornbread. Cornbread = my happy place. Anyone else?
Sweet Tooth, Sweet Life
This Slow Cooker Beef and Beans Chili has been a fall and winter staple in our house for quite some time now. Throw it together in the morning (or even the night before) and then let it cook all day long so you can come home to a delicious, hearty, comforting meal. Be prepared, your home will be smelling ahhh-mazing!
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
Save RecipeIngredients
- 1 pound ground sirloin
- 1 yellow onion, diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can tomato puree
- 1 can fire roasted diced tomatoes
- 1 (15 ounce) can cannellini beans with liquid
- 1 (15 ounce) can cannellini beans (or kidney beans), drained
- 1 tablespoon chili powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Instructions
- Place the beef, onion, and pepper in a skillet over medium heat, and cook until evenly brown. Drain grease.
- Place the beef, onion, and pepper in a slow cooker. Mix in garlic, tomato puree, diced tomatoes, beans, chili powder, parsley, salt, basil, oregano, and black pepper.
- Cover, and cook 6-8 hours on Low.
slightly adapted from this recipe
And hey, if chili is your thing, be sure to check out some other favorite chili recipes from here on the blog!
- Mal’s Easy Chili (<—a reader favorite!)
- Light ‘n Easy Cincinnati Chili (<—another STSL favorite!)
- Scrumptious Slow Cooker Chili (<—a much older STSL post that could use some photo updates…)
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