Simple Crockpot Sweet Cola Beef Chili for Easy Weeknight Dinners Step-by-step instructions

Before you start

Ensure the slow cooker is placed on a heat-resistant surface with adequate space for ventilation. Have all ingredients measured and ready before you begin the browning process.

If you are using frozen beef, ensure it is fully thawed in the refrigerator before starting, as cooking from frozen can lead to uneven temperatures and food safety risks. Have your bowls and serving spoons ready to go for when the cooking cycle concludes.

Instructions

Browning the beef

1. 1Prepare the beef
   Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain excess fat thoroughly to ensure the final chili is not greasy.
   Look for The beef should be browned with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef is completely browned before adding it to the slow cooker to develop deeper flavor.

The beef should be completely browned with no signs of pink. It is essential to drain all visible grease at this stage to prevent the final chili from being overly oily. Check that the skillet is clean and the beef is ready to be transferred directly to the slow cooker insert without any delay.

Layering the pot

2. 2Combine ingredients
   Place the browned beef into the slow cooker. Add the kidney beans, sprinkle the chili seasoning evenly over the mixture, and pour the cola over the top.
   Look for The ingredients should be layered evenly in the slow cooker insert.
   Tip Layering the beans on top of the beef helps them absorb the flavors of the seasoning and the cola.

Check that the beans are evenly distributed and the chili seasoning is sprinkled across the top to ensure even flavor distribution.

Ensure the lid of the slow cooker fits snugly to trap the steam and heat. Confirm the power cord is connected and the device is set to the correct low or high heat setting before moving away.

Slow cooking cycle

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 hours or high for 3 hours. Stir the mixture well before serving hot in bowls.
   Look for The chili should be thick, glossy, and steaming hot.
   Tip If the chili appears too thin after cooking, remove the lid for the final 30 minutes to allow some liquid to evaporate.

The chili should look dark, rich, and glossy. The sauce should have thickened enough to coat a spoon when stirred. Check that the heat has been consistent throughout the duration. If the mixture appears too thin, you can continue to cook it uncovered for a short period to allow the excess liquid to evaporate.

Common mistakes

Avoid skipping the browning step, as this is essential for building the foundational flavor of the beef. Also, do not overfill the slow cooker; it should be no more than three-quarters full to ensure proper heat circulation.

Finally, avoid lifting the lid frequently during the cooking process, as each time you do, heat escapes and the cooking time increases significantly, which can lead to unevenly cooked ingredients or a thinner sauce.

How to tell it’s done

The chili is done when the liquid has thickened into a glossy sauce and the flavors have melded into a cohesive, savory blend. The temperature of the mixture should reach at least 160°F (71°C) to ensure the ground beef is cooked through and safe.

If the chili looks too watery, it may need a little more time to reduce. Always ensure the meat has reached its target temperature before turning off the slow cooker.

• Ground meat: 160°F (71°C) in the thickest part