Slow Cooker Barbecue Ranch Beef Chili Tips, FAQ & printable recipe

Tips for success

For a more intense flavor profile, consider adding a dash of smoked paprika or a pinch of cayenne pepper if a bit of heat is desired. These additions complement the barbecue sauce and ranch seasoning beautifully. Remember to adjust the seasoning in small increments, as the ranch packet already contains salt and herbs, so taste the chili before adding any additional salt to avoid over-seasoning the final dish.

The garnish is essential for balancing the richness of the chili. The sharp, creamy cheddar provides a cooling contrast to the savory beef, while the crushed corn chips add a necessary crunch.

If corn chips are not available, toasted tortilla strips or even a dollop of sour cream can serve as excellent alternatives to enhance the presentation and the overall mouthfeel of the finished meal when serving to guests.

Variations

• Spicy Barbecue Ranch Chili: Add two tablespoons of diced jalapeños and a teaspoon of crushed red pepper flakes to the slow cooker along with the barbecue sauce for a spicy kick.
• Vegetable-Packed Chili: Incorporate one cup of diced bell peppers and a cup of corn kernels to add color, texture, and additional sweetness to the chili during the cooking process.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming, or in the microwave in 1-minute intervals, stirring until heated through to 160°F (71°C).

Store any leftover chili in an airtight container to maintain freshness. Allow the chili to cool to room temperature for no more than two hours before transferring it to the refrigerator.

Proper storage in the refrigerator will keep the chili safe for up to three days. When ready to enjoy again, ensure the chili is reheated until it is steaming hot throughout, maintaining the food safety standards required for cooked ground meat.

This chili is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day or two. Simply prepare the recipe as directed, allow it to cool, and store it in the refrigerator. When ready to serve, reheat the chili gently on the stovetop or in the microwave, adding a splash of water or beef broth if the sauce has thickened too much during storage.

Serving ideas

Serve the chili hot, directly from the slow cooker or ladled into individual serving bowls. The combination of the warm, savory base and the cool, crunchy toppings creates a satisfying experience.

For a more substantial meal, serve the chili alongside a side of cornbread or a simple green salad. These additions complement the hearty nature of the chili without overshadowing the distinct flavors of the barbecue and ranch seasoning.

When hosting a larger group, set up a topping station with bowls of shredded cheddar cheese, crushed corn chips, and perhaps some chopped green onions or sliced jalapeños. This allows guests to customize their own bowls, adding to the interactive nature of the meal.

The warm, comforting quality of the chili makes it a perfect centerpiece for casual gatherings, ensuring that everyone can serve themselves exactly what they prefer for their portion.

Frequently asked questions

Recipe card

Slow Cooker Barbecue Ranch Beef Chili

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 2 lbs cooked ground beef
• 2 cans kidney beans, drained and rinsed
• 1 packet ranch seasoning packet
• 1 cup barbecue sauce
• shredded cheddar cheese, for serving
• crushed corn chips, for serving

Instructions

1. Add the cooked ground beef to the bottom of the slow cooker insert. Ensure the meat is evenly distributed to form a solid base for the remaining ingredients.
2. Scatter the drained kidney beans over the cooked ground beef layer. Evenly sprinkle the contents of the ranch seasoning packet across the top of the beans.
3. Pour the barbecue sauce over the beef, beans, and seasoning mixture. Do not stir the ingredients; allow the sauce to naturally seep down through the layers during the slow cooking process.
4. Cover the slow cooker and cook on low for 4 hours. Once the chili is heated through and the flavors are melded, reaching at least 160°F (71°C), ladle into bowls and top with shredded cheddar cheese and crushed corn chips.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

35 g

Fat

18 g

Fiber

8 g

Sugar

12 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.