Simple Crockpot Beef Chili for Game Day Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near a power outlet. If the ground beef was previously cooked and refrigerated, ensure it is fully thawed. Have all your ingredients measured and ready to go.

You will need a knife and cutting board for the onions and a glass measuring cup for the tomatoes. Keep your toppings chilled in the refrigerator until the moment you are ready to serve the finished chili.

Instructions

Layering the ingredients

1. 1Assemble the base
   Place the cooked ground beef into the bottom of the slow cooker insert. Scatter the diced onions evenly over the beef.
   Look for The beef is evenly distributed at the bottom.
   Tip Ensure the beef is fully thawed if frozen before adding to the slow cooker.

The ingredients should be layered carefully in the slow cooker insert, starting with the beef at the bottom followed by the onions and seasonings. Ensure the components are ready for the final addition of the crushed tomatoes. Check that the slow cooker is correctly plugged in and ready to be set to the low heat setting before proceeding to the next stage of the cooking process.

Slow cooking the chili

2. 2Season and combine
   Sprinkle the chili seasoning packet over the onion layer. Pour the crushed tomatoes over the top of all other ingredients.
   Look for The tomatoes cover the seasonings.
   Tip Use a spatula to gently spread the tomatoes if they do not cover everything completely.

During this phase, the slow cooker works to meld all the flavors together. The chili should be emitting a savory, aromatic scent as the onions soften and the spices penetrate the beef.

Ensure the lid is securely in place so that the moisture remains inside. Periodically check that the slow cooker is functioning correctly and that no external factors are affecting the consistent low heat required for this dish.

Serving the finished dish

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 4 hours. Once the chili reaches an internal temperature of 160°F (71°C), serve hot in bowls topped with cheddar, sour cream, and jalapeños.
   Look for The chili is steaming and the flavors have melded.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Check the temperature with a meat thermometer to ensure safety.

The final stage involves verifying the internal temperature of the chili reaches 160°F (71°C) before serving. The chili should look rich and dark, with a thick consistency that holds its shape in a bowl. Once the temperature is confirmed, carefully remove the lid and prepare the bowls with the fresh toppings. Ensure the serving area is ready so the chili can be enjoyed while it is still hot.

Common mistakes

Avoid lifting the lid of the slow cooker during the cooking process, as this releases heat and moisture, which can significantly increase the required cooking time. Ensure the seasoning is distributed evenly to avoid pockets of unseasoned meat.

Do not overload the slow cooker; it should be no more than two-thirds full to ensure proper heat circulation. Finally, avoid adding too much extra liquid, as the tomatoes provide sufficient moisture for the dish.

How to tell it’s done

The chili is ready when it is heated through and reaches an internal temperature of at least 160°F (71°C). The onions should be tender, and the sauce should have a thick, uniform consistency.

Use a digital instant-read thermometer to check the temperature of the meat in the center of the slow cooker. Once the safe temperature is confirmed, the chili can be ladled into bowls and garnished with your favorite toppings.

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