Slow Cooker Bacon Cheeseburger Chili for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure that all your ingredients are measured and ready. If you are using raw bacon, cook it in a skillet until crisp and crumble it into pieces before adding it to the slow cooker.

Ensure your slow cooker basin is clean and dry. Keep your serving bowls within reach so you can plate the chili as soon as it is ready. Having your shredded cheese portioned out in advance makes the final step quick and easy.

Instructions

Assembly Phase

1. 1Assemble the Ingredients
   Place the raw ground beef into the bottom of the slow cooker basin. Scatter the crumbled cooked bacon evenly over the beef. Sprinkle the contents of the onion soup mix packet over the mixture, and pour the beef broth over everything to ensure the flavors begin to meld.
   Look for The ingredients should be layered neatly in the slow cooker with the liquid distributed over the top.
   Tip Ensure the slow cooker is placed on a heat-safe surface with adequate space around it.

At this stage, the slow cooker basin should contain the raw beef, bacon, seasoning, and broth. The ingredients appear layered and ready for the long, slow heat. Double-check that the slow cooker is securely plugged in and the lid is fully seated to ensure no heat escapes during the initial phase of the cooking process.

Cooking Phase

2. 2Slow Cook the Chili
   Cover the slow cooker with its lid and set to cook on high for 4 hours. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C) to guarantee it is fully cooked and safe for consumption throughout.
   Look for The chili is ready when the meat is browned, the broth has thickened into a rich sauce, and the kitchen smells savory.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Avoid lifting the lid frequently during the cooking process to maintain a consistent temperature inside.

During this phase, the slow cooker works to tenderize the beef and meld the savory flavors. You may notice a savory aroma filling the kitchen.

The mixture will transition from distinct ingredients into a cohesive, bubbling chili. Ensure the heat setting is correct and the unit remains covered to maintain the necessary internal temperature for food safety.

Finishing Phase

3. 3Final Preparation and Serving
   Once the cooking time is complete, stir the chili well to break up any remaining clumps of ground beef. Ladle the hot chili into individual serving bowls and top each portion with a generous sprinkle of shredded cheddar cheese before serving immediately.
   Look for The cheese should begin to melt slightly upon contact with the hot chili, creating a glossy and inviting appearance.
   Tip Serve with additional toppings like sour cream or chopped green onions if desired.

The final phase involves preparing the dish for the table. Once the chili is cooked, it should look thick, dark, and glossy. After stirring, the texture should be uniform and inviting. Check that the cheese is ready for sprinkling, providing a nice contrast to the hot, savory chili base before you ladle it into individual bowls.

Common mistakes

A common mistake is adding the cheese too early in the cooking process, which can cause it to separate and become oily. Always add the cheese as a final topping after the chili has finished cooking.

Another error is failing to stir the chili before serving; stirring is essential to combine the ingredients and ensure the sauce has a consistent texture throughout. Finally, avoid over-thickening the chili with excessive flour, as the natural reduction of the broth is usually sufficient.

How to tell it’s done

The chili is finished when the ground beef has reached a safe internal temperature of 160°F (71°C) and the liquid has reduced into a thick, hearty sauce. The meat should be tender and easily broken apart with a spoon.

You will notice the fat from the bacon and beef has emulsified into the broth, creating a glossy sheen on the surface of the chili that indicates the flavors have fully developed and the dish is ready to be served.

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