HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSlow Cooker Smoky Beef Chili
Slow Cooker Smoky Beef Chili

Slow Cooker Smoky Beef Chili

with Black Beans, Crema, and Corn Tortillas

Slow Cooker Required
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If there ever was a recipe that’s practically made for slow cooking, chili is it. When you make the Southwestern classic in your machine, all of the spices and seasonings have a chance to bring out their best flavors and meld together into savory, satisfying harmony. In our version, the prep is super-duper easy, too. Just make sure to plan ahead, since the cooking takes 6–8 hours depending on the heat setting.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time8 hours
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 ounce

Tomato Paste

13.76 ounce

Crushed Tomatoes

4 unit

Beef Stock Concentrate

1 teaspoon

Smoked Paprika

2 tablespoon

Southwest Spice Blend

1 unit

Red Onion

2 unit

Green Bell Pepper

20 ounce

Ground Beef

13.4 ounce

Black Beans

6 tablespoon

Sour Cream


6 unit

Corn Tortillas

2 unit


¾ cup

Monterey Jack Cheese


Not included in your delivery

Kosher Salt

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber15 g
Protein46 g
Cholesterol120 mg
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Whisk together ½ cup water, 2 TBSP tomato paste, tomatoes, stock concentrates, ½ tsp smoked paprika, Southwest spice, and a few large pinches of salt inside your slow cooker. TIP: We sent more tomato paste and paprika. Use the rest of the paste as you like. Save the rest of the paprika for later.


Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell peppers. Stir both ingredients into broth in slow cooker.


Break up beef with your hands into crumbles, then add to slow cooker. Gently stir once or twice to incorporate. Cover slow cooker with lid and cook on high heat for 6 hours or low heat for 8 hours.


Around the same time chili is done cooking, drain beans from container and rinse, then stir into chili in slow cooker. Season with salt and pepper.


Stir together remaining smoked paprika and sour cream in a small bowl. Season with salt. Wrap tortillas in a damp paper towel. Microwave on high until warm, 30 to 45 seconds.


Trim, then thinly slice scallions. Divide chili between bowls, then dollop with crema. Sprinkle with scallions and cheese. Serve with tortillas on the side for dipping.