Beef and three-bean chili from Slow Cooker Revolution, Volume 2: The Easy-Prep Edition: 200 All-New, Ground-Breaking Recipes by America's Test Kitchen Editors

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Accompaniments: Golden Northern cornbread

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Notes about this recipe

  • senzler on January 25, 2025

    Good chili but added spices from a NT Times recipe. It needs a bit more heat but I would make this again. I used 2 cans of kidney beans and one black bean.

  • Delys77 on April 06, 2016

    Consistancy was quite good, nice and thick, which can be a bit of challenge with slow cooker chilli given the lack of reduction. That said I found this far too one note. It wasn't bad, just not very complex. I would add spice, chipotle, maybe some veggies like corn at the end. Just something to pump it up. The technique of blooming the spices and microwaving the beef to avoid graininess did work very well.

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