When the weather turns cool and I want dinner to practically make itself, this slow cooker 4-ingredient beef chili is one of those back-pocket recipes I come back to again and again. It has that old-school, comforting feel that tastes like something passed down through the family, and even with just a handful of ingredients, it cooks up thick, hearty, and full of rich beefy tomato flavor.
This chili is filling enough to serve on its own, but it’s especially good with warm cornbread, buttered crackers, or a hunk of crusty bread for dipping. If you want to round it out for game day or a casual fall dinner, set out shredded cheese, sour cream, sliced green onions, or diced onion so everyone can top their bowl the way they like.
Slow Cooker 4-Ingredient Beef Chili
Servings: 6
Slow cooker beef chili in a black slow cooker
Slow cooker beef chili in a black slow cooker
Ingredients
1 1/2 pounds ground beef
1 packet chili seasoning mix
1 can (28 ounces) diced tomatoes
2 cans (15 ounces each) kidney beans, drained
Ground beef, chili seasoning, tomatoes, and kidney beans
Ground beef, chili seasoning, tomatoes, and kidney beans
Directions
1. In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up into crumbles as it cooks. Drain off any excess grease.
Browned ground beef in a skillet
Browned ground beef in a skillet
2. Transfer the cooked beef to the slow cooker. Add the chili seasoning, diced tomatoes with their juices, and drained kidney beans.
Chili ingredients combined in a slow cooker
Chili ingredients combined in a slow cooker
3. Stir everything together until the seasoning is evenly mixed throughout.
Chili being stirred in the slow cooker
Chili being stirred in the slow cooker
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until thick, hot, and flavorful.
Cooked beef chili served in a bowl with sides
Cooked beef chili served in a bowl with sides
Variations & Tips
Make It Spicier: If your family likes a little heat, add a pinch of cayenne, a few diced jalapeños, or use a hot chili seasoning packet. It’s an easy way to wake up the flavor without changing the simple recipe.
Thicker Chili: For an even thicker bowl, let the chili cook uncovered for the last 20 to 30 minutes if your slow cooker runs a little watery. You can also mash a small spoonful of beans into the chili to help it thicken naturally.
Easy Make-Ahead Tip: Brown the beef the night before and store it in the fridge so all you have to do in the morning is dump everything into the slow cooker. On busy workdays, that little bit of prep makes dinner feel much more manageable.
Ingredient Swaps: Pinto beans or black beans work well if that’s what you have in the pantry, and crushed tomatoes can be used for a smoother texture. This recipe is forgiving, which is part of why it’s such a dependable weeknight favorite.