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I know you’re going to love this recipe for slow cooker beef, lime, and cilantro chili.  It’s absolutely delicious and so easy to make.

Slow Cooker Beef, Lime, and Cilantro Chili

Is there such a thing as too many chili recipes?  I think not.  We’re obsessed with this turkey and black bean chili and this Mexican chili with cornbread topping, and the millions of others in my freezer meal eCookbooks.

I think it’s safe to say that chili is one of my favorite recipes to make in my slow cooker.  Not only do my kids love it, but it only takes a few minutes to add everything to the slow cooker and call it a day.

Slow Cooker Beef, Lime, and Cilantro Chili

If you’re looking for extra gold stars, you can add all of the ingredients to a gallon-sized baggie and freeze for later.  It makes meal prep extra fast in the morning, and I love always having an extra meal on hand for busy weeknights.  You can even quickly thaw this meal in a pinch and boil it in a big pot on the stovetop.  I’m all about the options, friends.

I think what you’re going to love most about this recipe is the addition of lime and cilantro.  The lime flavor is subtle, but it adds something special to the recipe and it tenderizes the beef to the point that it melts in your mouth.  YUM.

Slow Cooker Beef, Lime, and Cilantro Chili

Slow Cooker Beef, Lime & Cilantro Chili

Ingredients

  • 1 pound 85% lean ground beef
  • 14.5oz can tomato sauce
  • 14.5oz can petite diced tomatoes, undrained
  • 2 cans black beans, drained and rinsed
  • 1 small yellow onion, chopped (about one cup)
  • The juice and zest from 1 lime
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Fresh cilantro, chopped (for topping)

Directions

  1. Add all of the ingredients to your slow cooker (except cilantro) and cook on low for 8 hours.
  2. Break apart beef and stir in about one tablespoon of fresh cilantro.

Spoon into bowls and top with shredded cheddar cheese and tortilla chips.  So good!

Slow Cooker Beef, Lime, and Cilantro Chili

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Natalie
Natalie
8 years ago

Kelly, My husband and I are excited to try out some of your freezer recipes! I have a question about the crock pot. We have a 6 qt crock pot. How would you recommend modifying your recipes so we can cook them successfully in the slightly larger size? Thanks!

Samantha
7 years ago

I made this, but used chicken instead of beef. It was still delicious. Thanks!

Myra
Myra
7 years ago

If you were going to use chicken would you use ground chicken or shredded breast? Thanks!

Kathy Dettloff
Kathy Dettloff
7 years ago

if freezing do I cook the beef before freezing?

Danny
Danny
6 years ago
Reply to  Kelly McNelis

In that case, do I need to cook the beef just before adding it to the Slow Cooker? Or do I throw everything raw in the Slow Cooker?

Thanks,

Elizabeth
Elizabeth
5 years ago
Reply to  Kelly McNelis

Can I add it to the slow cooker frozen or do I have to thaw first?

Jill Petrush Rogers
5 years ago
Reply to  Elizabeth

USDA Food Safety and Inspection Service recommends thawing raw meat before placing it in a crockpot. Mine isn’t always 100% thawed, but I think it’s OK if the meal is thawed enough to be broken apart.

Amber
Amber
7 years ago

What brand of canned tomatoes/tomato sauce do you like to use?

Jenny
Jenny
6 years ago

Have you ever used (presoaked) dried beans in your recipes instead of canned? I prefer dried to canned and wonder if they’d cook through, or if more liquid might be needed…

Jenny
Jenny
6 years ago
Reply to  Kelly McNelis

For what it’s worth, I tried dried beans with your Turkey Black bean chili. After 9 hours (turkey was still a little frozen at the start) about half the dried-presoaked beans were cooked and half had a firm texture to them. My family didn’t mind (and the chili was awesome). So it seems dried beans may just require a longer cooking time. I didn’t change anything else. Thanks for all these great crockpot recipes!

Betty Baker
1 year ago
Reply to  Jenny

What if you did the dried beans in an Instant Pot – either cooking beans first, or all at once.

I am not so much a slow cooker gal, since I discovered the IP. Would prefer to use dried beans, and they are definitely more cost effective

Also, having lived in Texas for 20 years (now in Florida) LIME Juice is the key to good Mexican or Tex-Mex dishes. Cilantro also, If you aren’t a fan of cilantro, just use a little bit.

Betty
PS – Your ads insist on covering up the comments. Hard to read.