Mexican Beef Chili with Lime Crema

To cut costs without skimping on flavor, 
we use cheap cuts of stew beef (chuck or round roasts will do) instead of the pricier ground beef normally used in chili. The slow-and-low heat of your slow cooker easily breaks down the tough cuts into tender, melt-in-your-mouth chunks of savory meat.
Mexican Beef Chili with Lime Crema image
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 12 oz beef stew meat, trimmed and 
cut into 1½- to 2-inch cubes
  • 3 cloves garlic, minced
  • 1 lime, zested and juiced, divided
  • 1/2 red onion, chopped
  • 1/2 jalapeño chile pepper, seeded and 
finely chopped
  • 2 cups boxed or jarred unsalted 
crushed tomatoes
  • 1 cup BPA-free-canned unsalted black beans, drained and rinsed
  • 1 cup BPA-free-canned unsalted pinto beans, drained and rinsed
  • 2 tbsp raw honey
  • 1 tsp chile powder (preferably 
ancho chile powder)
  • 3/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp each ground coriander and 
black pepper
  • 1/2 cup reduced-fat sour cream or plain Greek yogurt (NOTE: Not nonfat.)
  • 1/2 cup frozen corn kernels, thawed
  • 1/4 cup finely chopped fresh cilantro


  1. In a 6-qt slow cooker, combine beef, garlic, lime juice, onion, jalapeño, tomatoes, black beans, pinto beans, honey, chile powder, salt, cumin, coriander and black pepper. Stir well, then cover and cook on low until beef is tender, about 7 hours.
  2. Prepare lime crema: In a small bowl, combine sour cream and lime zest. Cover and refrigerate until needed.
  3. Uncover slow cooker and stir in corn and cilantro. Divide among bowls and top with lime crema.

Nutrition Information

  • Serving Size: 1 cup chili and 2 tbsp lime crema
  • Calories: 375
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 66 mg
  • Fat Content: 8 g
  • Fiber Content: 10 g
  • Protein Content: 31 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 514 mg
  • Sugar Content: 13 g