Slow Cooker Black Bean Chili and Shredded Beef (2024)

I have a new favorite chili recipe. The Shredded Beef and Black Bean Chili recipe is bold, rich, and filling in the best kind of way.

I wanted a new take on an already easy black bean chili, with a different cut of beef than you normally see.

What truly sets this chili apart is not just its deep, layered flavors but also how surprisingly quickly it comes together.

The use of a slow cooker means that the beef becomes tender and flavorful without spending all day on the stovetop.

With some basic prep work, you can simmer the ingredients while you go about your day, leading to a delicious meal that tastes like it’s been laboriously stewed for hours.

Key Takeaways

• Cook Time: Low – 8- hours
• Main Ingredients: Sirloin steak, olive oil, onion, green pepper, black beans, tomato paste, and more
• Servings: 6
• Extras: Toppings such as shredded cheese, sour cream, and crushed tortilla chips are a must in our house!
• Tip: To make this black bean chili saucier, you can use canned fire roasted tomatoes or diced/crushed tomatoes

Slow Cooker Black Bean Chili and Shredded Beef

I’ve got a secret – every year, my church has a chili cook-off where they award the best chili in the church.

And every year, I’ve been robbed. Someone always makes a white chicken chili that wins.

And I get it. They taste all these chili recipes and then get to the white chili and think, “Oooh, this one is different. I like it!” And that’s the one they remember come voting time.

Well, not this year! This black bean chili recipe is gonna win, I just know it!

No basic hamburger here. This black bean chili is upgraded to shredded sirloin.

The peppers and meat juice make the sauce so thick and rich and not very “tomatoey.”

Trust me, this is just what those judges have been looking for… er… I mean what YOU have been looking for.

That’s right. You don’t have to use ground beef in chili if you want a different texture to your chili!

Ground beef is fine, but a big cut of top sirloin will work great for a new twist on black bean chili.

And since we will be putting this in the crock pot, we don’t have to cut this up ahead of time.

To start, I like to give the meat a really good sear using Extra Virgin Olive Oil. To make this dish, I used OMAGGIO Limited Reserve Extra Virgin Olive Oil.

I don’t always brown meat before putting it into the slow cooker, but I wanted to seal in the juices and have some of the fat left in the pan for veggies!

But as good as searing the meat is, it’s even better to cook the vegetables using a combination of Extra Virgin Olive Oil and the juices from the meat.

I add a bit of salt to the peppers and onions to help them soften more quickly. At this step, I also add a little bit more oil.

After cooking the peppers and onions for about 5 or 10 minutes, add the pressed garlic and cook for another couple of minutes.

Then, simply transfer the meat and the vegetables to the crock pot. Top with all the additional ingredients, turn it on low for 8 hours, and let it cook.

If you want it more tomato-ey or saucier, you can swap the tomato paste for a can of regular diced tomatoes or crushed tomatoes.

After that, the meat should shred apart very easily and mix in beautifully with the chilli sauce.

This can be served with any number of things… cornbread, Italian bread, over white rice, with tortilla chips, or just by itself.

5 from 1 vote

Shredded Beef and Black Bean Chili

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 6

Author: Brittany Kline

Cook ModePrevent your screen from going dark

Ingredients

• 1.5 lb top sirloin steak or any kind of steak, really
• 3 Tbsp OMAGGIO® Limited Reserve Extra Virgin Olive Oil
• 1 onion chopped
• 1/2 green pepper chopped
• 1 1/2 - 2 cans black beans 15 oz each, rinsed
• 2 1/2 cups water + 2 beef bouillon cubes or 2 1/2 cups beef broth
• 1 6 oz. can tomato paste
• 2 cloves minced garlic
• 3 Tbsp chili powder
• 1 tsp cumin
• 1 tsp parsley
• 1/2 tsp salt

Instructions

• Pour 2 Tbsp extra virgin olive oil onto a hot pan over medium heat.
• Sear steak for about 2 minutes per side and remove from pan.
• Add 1 Tbsp extra virgin olive oil to the pan, and add the peppers and onions.
• Cook for 5-10 minutes or until soft.
• Add garlic and cook for another 1-2 minutes.
• Transfer steak and vegetables to the slow cooker.
• Add all other ingredients and cook for 8 hours on low.
• Shred steak and serve.

Recipe Swaps

For those looking to mix things up with this shredded beef and black bean chili recipe, you can make numerous substitutions according to your dietary needs or what you have available in your kitchen. 

The Meat

While sirloin offers a pleasing texture and flavor for chili, another excellent choice is chuck roast.

Ideal for slow cooking, chuck roast breaks down over time, becoming incredibly tender and infusing the chili with rich, meaty flavors.

This cut is well-marbled, contributing to the chili’s hearty and satisfying nature. It is a perfect alternative for those seeking a different but equally delicious chili experience.

Many people also use ground beef in chilis, though it wouldn’t make a shredded beef for chili, of course.

Want a different meat entirely? Instead of top sirloin steak or another cut of beef, try using ground turkey or chicken for leaner meat.

Vegetarians can opt for a hearty mix of quinoa or lentils in place of the meat, though it would potentially be more soup-like than chili-styled.

The Beans & Veggies

Black beans are standard for chili beans, but feel free to substitute with kidney beans, pinto beans, or even a mix of your favorite legumes to add different textures and flavors.

Plenty of people use a mix of beans in chili rather than just one bean, but I made a black bean chili, so they were the focus—plus, they taste so good with the sirloin!

For those who prefer a chili with a bit more sauce and a deeper, more robust flavor, swapping out the tomato paste for diced tomatoes or even fire-roasted tomatoes can be a great choice.

If you want a stronger, earthy flavor, you can also add more peppers and chili powder to this black bean chili.

Serving It Up

If you’re looking to serve this chili in new and exciting ways, consider ladling it over a baked potato for a wholesome and satisfying meal.

I love a loaded potato, and chili over potatoes with shredded cheese, sour cream, and more chili powder sprinkled on top would be so filling and delicious!

Or, you can mix it up by serving the chili on top of a bed of rice, topped with some shredded cheese and avocado slices.

Another great serving idea is to use it as a topping for a chili cheese dog or chili fries, perfect for game day or a casual gathering with friends.

Finally, for those who prefer a low-carb option, serve this rich and flavorful chili over a bed of cauliflower rice or alongside a fresh green salad to keep things light yet delicious.

Other Slow Cooker Recipes

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

FAQs

Will black beans overcook in the crock pot?

No, the black beans should not overcook as they are added towards the end of the cooking process.

This ensures that they maintain their texture and do not become mushy.

Can I use a different cut of beef for this recipe?

Yes, you can use any type of steak or roast for this recipe. Just make sure to adjust the cooking time accordingly based on the cut of beef used.

Can I use other beans for chili?

Absolutely! This recipe can be easily customized by using different types of beans, such as kidney beans, pinto beans, or even chickpeas.

Just make sure to rinse and drain the beans before adding them to the crock pot.

What toppings would go well with this black bean chili?

Some great toppings for this chili include shredded cheese, sour cream, avocado slices, diced tomatoes, and green onions.

You can also add a dash of hot sauce or sprinkle some crushed tortilla chips on top for added crunch.

What are the best sides to make chili into a filling dinner?

Chili can be served with a variety of sides to make it a complete and filling meal.

Some great options include cornbread, rice, quinoa, or even pasta.

You can also serve it over a baked potato for a unique twist for a more filling dinner.

Final Thoughts

Ready to make a warm and satisfying dinner in no time, Mama?

My slow cooker shredded beef and black bean chili isn’t just a recipe; it’s a beloved tradition within my family that brings warmth, comfort, and joy to our table.

Even if it doesn’t win any ribbons, this chili stands out as a winner in my heart for its savory flavors, ease of preparation, and ability to bring people together.

Enjoy every warm and hearty bite with your loved ones. After all, food is not only nourishment for our bodies but also for our souls. Happy cooking!

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