Slow Cooker Beef Chili Wrap

Name: Slow Cooker Beef Chili Wrap
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) ground beef (85/15 blend), room temperature; 1 large (225 g) yellow onion, finely diced; 4 cloves (18 g) garlic, minced; 3 tablespoon (27 g) chili powder; 1½ tablespoon (11 g) ground cumin; 1 teaspoon (1 g) dried oregano; 1 teaspoon (2 g) smoked paprika; 28 oz (800 g) tomato sauce, canned; 14½ oz (410 g) diced tomatoes with green chiles, canned, with juice; 15 oz (425 g) kidney beans, canned, drained and rinsed; 15 oz (425 g) black beans, canned, drained and rinsed; 1 cup (240 ml) beef broth; 1 tablespoon (15 ml) Worcestershire sauce; to taste kosher salt; to taste black pepper, freshly ground; 6 piece flour tortillas, 10-inch, warmed; 1 cup (113 g) sharp cheddar cheese, shredded; ¾ cup (180 g) sour cream; 3 piece (45 g) jalapeños, sliced (optional); ¼ cup (6 g) fresh cilantro, coarsely chopped (optional)

From the MyKitchenBank Kitchen

Tender slow-cooked ground beef chili with beans, tomatoes, and warm spices, served in soft flour tortillas and topped with cheddar, sour cream, and jalapeños. A one-dish meal that comes together with minimal effort and delivers maximum comfort.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 wraps

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Ingredients

6 servings

2 lb (907 g) ground beef (85/15 blend), room temperature
1 large (225 g) yellow onion, finely diced
4 cloves (18 g) garlic, minced
3 tablespoon (27 g) chili powder
1½ tablespoon (11 g) ground cumin
1 teaspoon (1 g) dried oregano
1 teaspoon (2 g) smoked paprika
28 oz (800 g) tomato sauce, canned
14½ oz (410 g) diced tomatoes with green chiles, canned, with juice
15 oz (425 g) kidney beans, canned, drained and rinsed
15 oz (425 g) black beans, canned, drained and rinsed
1 cup (240 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
to taste kosher salt
to taste black pepper, freshly ground
6 piece flour tortillas, 10-inch, warmed
1 cup (113 g) sharp cheddar cheese, shredded
¾ cup (180 g) sour cream
3 piece (45 g) jalapeños, sliced (optional)
¼ cup (6 g) fresh cilantro, coarsely chopped (optional)

Equipment (3)

6-quart slow cooker
Large bowl
Wooden spoon or whisk

Steps

Before you start

Read the recipe and gather all ingredients
Have your slow cooker ready
Set aside toppings before serving time
Plan for 8 hours of slow cooking

1
Combine beef and spices
- In a large bowl, combine the room-temperature ground beef, diced yellow onion, minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, and freshly ground black pepper.
- Mix gently with a wooden spoon until the spices are evenly distributed throughout the meat—do not overwork it, or the chili will become dense.
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Ready when: Spices are evenly dispersed and mixture is loosely combined
Tip: Don't compact the beef—loose mixing keeps the chili tender.
2
Layer in slow cooker
- Add the spiced beef mixture to a 6-quart slow cooker.
- Pour in the tomato sauce, canned diced tomatoes with green chiles (including their juice), drained kidney beans, drained black beans, beef broth, and Worcestershire sauce.
- Stir until well combined, breaking up any clumps of beef.
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Ready when: All ingredients are evenly distributed and beef is broken into small pieces
Tip: Make sure no large clumps of beef remain; they'll cook unevenly.
3
Cook on low
- Cover the slow cooker and cook on low for 8 hours.
- Stir once halfway through cooking, about 4 hours in.
- The chili is done when the beef is very tender and the flavors have melded together.
- The surface may look slightly darker and more concentrated.
- The ground beef will safely reach an internal temperature of 160°F (71°C) during this long, gentle cooking.
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Ready when: Beef is very soft and easily breaks apart; chili has darkened and thickened slightly; beef has reached 160°F (71°C) internal temperature
Tip: Resist the urge to open the lid often—each opening adds 15–20 minutes to cooking time.
4
Taste and adjust seasoning
- Transfer the chili to a serving bowl.
- Taste a spoonful and adjust salt and pepper as needed.
- The chili should taste balanced—savory and gently spiced, not overly salty or too mild.
- Add more of either spice in small increments if needed.
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Ready when: Seasoning tastes balanced and pleasant
Tip: Taste before serving so you can customize each wrap to your preference.
5
Warm tortillas
- While the chili finishes, warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 45 seconds on high, or by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
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Ready when: Tortillas are warm and flexible, not brittle
Tip: Warm tortillas are less likely to tear and taste much better—don't skip this step.
6
Assemble wraps
- Place a warm tortilla on a clean surface and add about 1 cup of the hot chili down the center, leaving about 2 inches on each short end.
- Top with 2–3 tablespoons of shredded cheddar cheese, 2 tablespoons of sour cream, a small pinch of fresh cilantro, and a few jalapeño slices if using.
- Fold the sides of the tortilla inward first, then roll from the bottom up, rolling tightly but gently.
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Ready when: Tortilla is rolled tightly and holds its shape; filling is fully enclosed
Tip: A tightly rolled wrap will hold together as you eat it; leave too much filling and it will burst.
7
Serve immediately
- Transfer each wrap, seam-side down, to a serving plate.
- Serve immediately while the chili is hot and the cheese is still warm.
- If desired, place any extra chili in a small bowl alongside the wraps for dunking or for those who want extra.
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Ready when: Wraps are plated and ready to eat
Tip: Seam-side down keeps the wrap from unfurling as it's picked up.

Good to know

Tips

Brown the ground beef in a skillet before adding it to the slow cooker if you prefer deeper flavor and a slightly less wet chili—it only adds 5 minutes to prep time.
For a spicier chili, add an extra 1–2 jalapeños diced into the beef mixture, or increase chili powder to 4 tablespoons.
If the chili seems too thin at the end of cooking, increase the temperature to high, remove the lid, and let it simmer for 15–20 minutes to reduce and thicken.
Make the recipe on a weekend, freeze extra portions, and reheat them for quick weeknight meals.

Make ahead

The chili can be made up to 4 days ahead and stored in an airtight container in the refrigerator. Reheat in the slow cooker on low for 1–2 hours, stirring occasionally, or in a saucepan over medium heat, stirring often, for 5–8 minutes.

Storage & reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months in freezer bags or containers; thaw overnight in the refrigerator before reheating. Warm tortillas, cheese, sour cream, and jalapeños should be kept in the refrigerator and added fresh when assembling new wraps.

Substitutions

flour tortillas → corn tortillas or large tortilla wraps (spinach, tomato, or whole wheat). Corn tortillas work well but may tear more easily if not warmed properly; larger wraps will make fewer servings but work just as well.
kidney beans → pinto beans or additional black beans. Use the same amount; kidney beans add heartiness but pintos are milder and blend more easily.
beef broth → chicken broth or vegetable broth. The flavor will shift slightly but the texture will remain the same; chicken broth is lighter, vegetable broth is earthier.
ground beef (85/15 blend) → ground turkey or plant-based ground meat. Turkey will make a leaner chili with a milder flavor; plant-based meat will keep it vegetarian while maintaining similar texture.