Slow Cooker Loaded Baked Potato Beef Chili Step-by-step instructions

Before you start

Before beginning the assembly, ensure the ground beef is browned in a skillet. Have the russet potatoes peeled and diced into uniform one-inch cubes to ensure they cook evenly. Measure out the tomato sauce and have the chili seasoning packet ready to open.

Ensure the slow cooker insert is clean and placed on a flat, stable surface near a power outlet. Having all ingredients prepped and ready on the counter will make the assembly process seamless and quick, allowing the slow cooker to start working immediately.

Instructions

Browning the Beef

1. 1Prepare the Base
   Brown the ground beef in a skillet over medium-high heat until fully cooked. Ensure the meat reaches an internal temperature of 160°F (71°C). Drain any excess fat thoroughly before adding the cooked beef to the base of the slow cooker.
   Look for The beef should be browned throughout and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat well to keep the final chili from being too greasy.

The ground beef should be completely browned with no pink remaining. It is essential to drain all excess fat from the skillet before transferring the meat to the slow cooker. This step builds the savory foundation of the dish and ensures the final chili is not overly greasy or heavy.

Layering the Ingredients

2. 2Assemble the Ingredients
   Scatter the diced russet potatoes over the browned beef in the slow cooker. Sprinkle the chili seasoning packet evenly over the potatoes, then pour the tomato sauce over the entire mixture. Do not stir, as keeping the layers intact helps the potatoes cook evenly.
   Look for The ingredients are layered and ready for the slow cooking process.
   Tip Ensure the potatoes are cut into uniform, bite-sized cubes for consistent cooking.

The potatoes should be neatly scattered over the beef, followed by the seasoning and tomato sauce. Do not stir the contents. Everything should be arranged cleanly in the slow cooker, ready to be covered. Check that the lid is tightly sealed to ensure proper steam retention and even cooking.

Slow Cooking and Finishing

3. 3Slow Cook and Serve
   Cover the slow cooker and set to low for 6 hours or high for 3 hours. Once the potatoes are fork-tender and the chili is thickened, stir gently to combine all flavors. Serve warm in bowls topped with shredded cheddar cheese.
   Look for The chili is thick, glossy, and the potatoes are soft when pierced.
   Tip Let the chili rest for a few minutes before serving to allow the flavors to meld.

The potatoes should be soft and the sauce thickened after the designated cooking time. Gently stir the mixture to incorporate the seasoning throughout.

Once the cheese is added and melted, the chili is ready to serve. The aroma should be savory and inviting, characteristic of a classic beef chili.

Common mistakes

A common mistake is adding the potatoes in pieces that are too large, which results in raw centers while the outside turns mushy. Always aim for consistent, bite-sized cubes. Another error is stirring the ingredients too early or too often.

The layering method is intentional, and frequent stirring can break down the potatoes prematurely. Finally, failing to brown the beef properly before adding it to the slow cooker will result in a lack of depth and flavor in the final chili.

How to tell it’s done

The chili is done when the potatoes are fork-tender and can be easily pierced without resistance. The sauce should be thick, glossy, and hold its shape when stirred.

Because the beef was fully cooked before entering the slow cooker, the primary indicator of doneness is the texture of the potatoes and the integration of the sauce. The internal temperature of the beef will have been maintained at a safe level throughout the slow cooking process.

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