Slow Cooker Beef and Bean Chili – a delicious recipe with extra lean ground beef, kidney beans, beef bouillon cubes, yellow onion, tomato sauce, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Rinse kidney beans and follow package directions for quick soak.
2
(Boil for 2 minutes, let stand covered for 1 hour)
3
When the hour is almost up, brown ground beef in skillet with the onion.
4
(I pureed the onion to get the taste without the texture and that way the kids don't notice it) You may need to spray your skillet with a little Pam if your beef is as lean as mine.
5
Don't drain.
6
Rinse and drain beans and place in slow cooker.
7
Dissolve bullion cubes in a cup of hot water.
8
(I heat it in the microwave) Pour over beans.
9
Add meat and all other ingredients along with salt and pepper to taste.
10
Stir.
11
You may need to add more water depending on the desired thickness of the chili.
12
Cook on low for about 7 hours.
473
kcal
Calories
31
g
Fat
12
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb extra lean ground beef, 1 (16 ounce) bag dried kidney beans, 2 large beef bouillon cubes, 1 medium yellow onion, minced, and more.
Yes, Slow Cooker Beef and Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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