5-Ingredient Slow Cooker Chili with Beef and Beans

5-Ingredient Chili

Undrained chili beans give this beef chili a seasoned sauce without added broth or a long ingredient list. Diced tomatoes, onion, and chili powder complete the five-ingredient base. Brown and drain the beef before slow cooking so the finished chili is hearty rather than greasy.

The chili should be thick but still saucy, with distinct pieces of beef and beans. Add shredded cheese to individual bowls just before serving for the pictured topping; it is not part of the five-ingredient base.

Ingredients for 5-Ingredient Chili

• 1 pound ground beef (about 450g)
• 2 cans (15 ounces each) chili beans in sauce, undrained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 medium yellow onion, diced (about 75g)
• 2 tablespoons chili powder

Optional topping: About 2 tablespoons shredded cheddar or cheddar-Jack cheese per bowl, added just before serving.

Yield: 6 bowls. Prep: 15 minutes. Cook: About 8 to 10 minutes to brown the beef, plus 3 to 4 hours on HIGH or 6 to 8 hours on LOW.

How to Make 5-Ingredient Chili in the Slow Cooker

1. Brown the beef and onion: Heat a large skillet over medium-high heat. Add the beef and onion. Cook for about 8 to 10 minutes, stirring and breaking the beef into small pieces, until no pink remains and the onion begins to soften. Drain excess grease.
2. Combine the chili: Transfer the beef and onion to a 4- to 6-quart slow cooker. Add the chili beans with their sauce, the tomatoes with their juices, and the chili powder. Stir well. Do not add water or broth.
3. Slow-cook: Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Start checking around 3 hours on HIGH or 6 hours on LOW. Stir before serving; the chili should be hot throughout, the onion tender, and the sauce thick but still visibly saucy around the beef and beans.
4. Serve: Ladle into bowls. For the cheese-topped presentation, place a loose mound of shredded cheese in the center of each bowl just before serving.

Why the Chili Beans Go In With Their Sauce

The seasoned sauce supplies moisture and flavor that this short ingredient list otherwise lacks. Draining the chili beans or replacing them with plain kidney beans changes both the seasoning and thickness. The tomatoes go in with their juices for the same reason.

What If the Chili Is Too Thin?

Stir before judging the consistency: the sauce should surround the chunks rather than separate into a thin layer on top. Chili bean brands vary in sauce thickness. If the chili is still thinner than you want at the end of the cooking window, cook it briefly with the lid ajar to let some liquid evaporate, checking your slow cooker manufacturer’s guidance first.

Stovetop and Meat Variations

Covered stovetop chili: After browning the beef and onion, combine all five ingredients in a Dutch oven or soup pot. Bring to a simmer, cover, and cook for about 30 to 45 minutes, stirring occasionally.

Ground turkey: Replace the beef with ground turkey and brown it thoroughly before adding the remaining ingredients. Very lean turkey may produce a less rich chili. For a dedicated meatless option, see vegetarian chili with black beans and kidney beans.

Storing and Reheating Leftovers

Cool leftover chili and refrigerate it promptly in shallow, airtight containers for up to 4 days. Reheat portions over low heat on the stovetop or in the microwave, stirring until hot throughout. Add fresh cheese after reheating.

For longer storage, freeze cooled chili without cheese in portioned airtight containers for up to 6 months. Thaw in the refrigerator before reheating.

Nutrition

Approximate nutrition per bowl, based on 6 bowls and excluding optional cheese: 320 calories, 23g protein, 13g fat, and 28g carbohydrates. Approximate values per 100g of prepared chili: 115 calories, 8g protein, 5g fat, and 10g carbohydrates. Values vary with the beef, chili bean brand, amount of fat drained, and final thickness.