Slow Cooker 4-Ingredient Beef Chili Directions:
Cook the ground beef in a large nonstick skillet over medium heat, breaking it into crumbles, until browned and cooked through, then drain any excess grease
Transfer the cooked beef to the slow cooker
Add the chili seasoning mix, diced tomatoes with their juices, and drained and rinsed kidney beans
Stir thoroughly until the seasoning is evenly distributed
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chili is hot throughout and the flavors have blended
If the chili is thinner than you prefer, turn the slow cooker to HIGH and cook uncovered for another 20–30 minutes, stirring occasionally
Stir once more, divide into 6 portions, and serve warm
Practical Woman's Secret
Mash a small spoonful of kidney beans against the side of the slow cooker and stir them back into the chili. They help thicken the tomato sauce naturally while leaving most of the beans whole for a hearty texture.
Serving and Storage
Serve warm in bowls for a hearty lunch or supper. Refrigerate leftovers within 2 hours in shallow, airtight containers and use within 3–4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop until the chili reaches 165°F, adding a splash of water if needed.
Nutrition Information
Approximate per serving, based on 6 servings
Calories: 310
Protein: 32 g
Carbohydrates: 32 g
Fat: 5 g
Fiber: 8 g
Sugar: 6 g
Sodium: 250 mg
I'm waiting for your comments! Enjoy!
