Slow Cooker Ground Beef Chili

Equipment

• 3–4 qt (3–4 L) slow cooker with lid
• Scale, chopping board and knife
• Skillet if a browning step is listed; food thermometer for meat

Before you begin

Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.

• Use canned kidney beans, which are already safely cooked. Raw dried kidney beans must not be cooked directly in a slow cooker.
• The cooking time is a range: slow-cooker models, ingredient temperature and cut size change the result.

Make it work

• Tough meat or firm lentils: allow more cooking time and check again; the timer does not replace texture cues.
• Watery sauce: reduce a portion in a separate saucepan; do not leave poultry sitting warm while doing so.

Ingredients

• 1 lb (450 g) 90%-lean ground beef
• 2 cans red kidney beans, 18 oz (510 g) drained total
• 1 red bell pepper (150 g), diced
• 2 tbsp (32 g) tomato paste
• 2 tsp (4 g) ground cumin
• 2 tsp (4 g) mild chili powder
• 1/2 cup (120 ml) water
• 1 medium onion (150 g), finely diced
• 2 garlic cloves (6 g), finely chopped
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 tbsp (15 ml) olive oil
• 1/2 tsp (3 g) fine salt
• 1/4 tsp (0.5 g) ground black pepper

Step-by-step method

1. Check the appliance
   Use a 3–4 qt (3–4 L) slow cooker and follow its manufacturer’s fill guidance, commonly one-half to two-thirds full. This recipe is unsuitable for an oversized nearly empty cooker. Thaw any frozen meat fully in the refrigerator; begin with chilled ingredients, not frozen meat.
2. Prepare and load
   Heat oil in a skillet, soften onion for 3 minutes and add beef. Break it up and cook about 7 minutes until no raw clumps remain and it reaches 160°F (71°C). Transfer to the cooker. Add pepper, garlic, crushed tomatoes, tomato paste, cumin, chili powder, water, salt and pepper.
3. Cook with the lid on
   Cover and cook for 5–6 hours on LOW after skillet cooking. Keep the lid closed apart from the specified finishing step. The LOW setting must be a cooking setting, not KEEP WARM. Do not use a delayed start with raw meat.
4. Check and finish
   Stir in drained and rinsed canned kidney beans for the final 30 minutes; heat thoroughly. Adjust the consistency with a little hot water if needed. Optional added water has no calories.
5. Portion the meal
   Serve in four bowls. Unlisted cheese, rice, sour cream or tortilla chips are excluded.
6. Cool leftovers safely
   Turn off after serving. Transfer leftovers into shallow containers promptly, refrigerate within 2 hours, and do not cool the meal in the unplugged cooker. Reheat separately to 165°F (74°C); a slow cooker is not a reheating appliance.

Cook’s notes

Use canned kidney beans, which are already safely cooked. Raw dried kidney beans must not be cooked directly in a slow cooker. A four-serving slow-cooker meal with quantities for an ordinary home kitchen.

Storage & reheating

• Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
• Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.

Allergens

Check all packaged ingredient labels for additional allergens and cross-contact.

Approximate nutrition

Per serving: 465 kcal · Protein 37 g · Carbohydrates 45 g · Fat 16 g.

Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.