This is a slow cooker ground beef chili made with pantry staples — canned tomatoes, chili beans, a seasoning packet, and browned 80/20 ground beef. It cooks in 3 to 5 hours and makes four hearty servings. The honest reason to make it: minimal prep, one pot to clean, and it feeds everyone without complaint.
Why this recipe works
Two things actually drive the result here. First, browning the ground beef before it goes into the slow cooker — this develops a deeper, meatier flavor that slow cooking alone cannot produce; raw meat dumped straight into a crockpot turns gray and bland. Second, the combination of pre-seasoned chili beans and a McCormick seasoning packet means the spice balance is already calibrated, so there’s no guesswork. The slow cooker then does the patient work of melding those flavors over several hours, which is why the chili tastes noticeably better in the bowl than it smells mid-cook.
What can go wrong
- Watery chili: Canned stewed tomatoes vary in liquid content. If the chili looks thin at the 3-hour mark, prop the slow cooker lid slightly ajar for the final 30 to 45 minutes to let steam escape and the sauce tighten up.
- Greasy surface: 80/20 beef is the right fat ratio for flavor, but drain the rendered fat thoroughly after browning — before adding the meat to the slow cooker. Skipping this step leaves a visible grease slick on top.
- Underseasoned result: Seasoning packets are calibrated for a standard batch. If you double the recipe, use two packets. Taste at the end and adjust with salt; slow cooking can mute saltiness.
- Mushy beans: Canned chili beans are already fully cooked. Adding them at the start is fine for 3 hours, but if you push toward 5 hours on high heat, the beans can break down. Add them in the last 90 minutes if you want them to hold their shape.
- Beef clumping: Break the ground beef into small, even pieces while browning — large chunks stay dense and don’t distribute evenly through the chili. A wooden spoon or potato masher works well for this.
Make-ahead notes
This chili keeps well in the fridge for up to 4 days in a sealed container — the flavor genuinely improves on day two as the spices settle in. For longer storage, freeze it flat in zip-lock bags or in portioned containers for up to 3 months; leave a little headspace because the liquid expands. Reheat on the stovetop over medium-low heat, stirring occasionally, and add a splash of water or beef broth if it has thickened too much — skip the microwave for large portions since the beef reheats unevenly that way.
The Easiest Ground Beef Chili Recipe
Ingredients
1 ½ pounds ground beef (minced beef)
1 can stewed tomatoes - 16-ounce- 1 large can chili beans - the best I’ve tried are the Hunt’s Chili Beans
- 1 small can chili beans - (additional) the best I’ve tried are the Hunt’s Chili Beans
1 dash salt - pepper and chili powder to taste- 1 pack McCormick Chili Spices - optional
½ large white onion
Instructions
- Brown the ground beef and onion. Drain the grease.
- Add stewed tomatoes, chili beans and ground beef to the slow cooker. Add spices to taste.
- Slow cook your Ground Beef Chili on low for 3 -5 hours.
- You can chow down on your chili with a side of hot cornbread muffins. Mmm delicious!
Notes
Nutrition
Frequently asked questions
Can I use a higher-lean ground beef like 90/10 to make it healthier?
You can, but the chili will be noticeably less rich. Leaner beef has less fat to carry flavor, so if you go that route, add a tablespoon of olive oil to the pan when browning to compensate and make sure you season assertively at the end.
How do I know the ground beef is safe to eat after slow cooking?
Ground beef must reach an internal temperature of 160°F (71°C) to be safe. Because you’re browning it on the stovetop first and then slow cooking for 3 to 5 hours, it will far exceed that temperature — but if you ever skip the pre-brown step, use an instant-read thermometer to confirm the meat is fully cooked before serving.
Can I stretch this to feed more than four people without buying more beef?
Yes — add a second can of chili beans and a small can of corn or diced green chiles to bulk it up. Serve over rice or with cornbread on the side and a pound of beef comfortably feeds six.
My kids don’t like spicy food. Can I reduce the heat?
Use half the seasoning packet and taste before adding more — that alone cuts the heat significantly while keeping the chili flavor intact. You can also stir a spoonful of sour cream directly into each kid’s bowl at serving time, which neutralizes heat quickly without changing the pot for everyone.
Try these next
- Hearty Beef Kale Soup
- Spicy Beef Stuffed Peppers
- Layered Beef Enchilada Casserole
- Hearty Beef Mushroom Stroganoff
