Slow Cooker Loaded Baked Potato Beef Chili Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the beef with a small amount of onion or garlic if desired, though the seasoning packet alone provides the base flavor.

If you prefer a spicier chili, you can add a pinch of cayenne pepper or crushed red pepper flakes along with the seasoning packet. These small adjustments can personalize the dish without requiring additional complex steps.

When serving, consider the temperature of your bowls. Warming them slightly before adding the chili can help keep the dish hot for longer. Because this is a hearty, filling meal, serving it with a side of crusty bread or a simple green salad can balance the richness of the loaded potato and cheese combination perfectly.

Variations

• Spicy Loaded Chili: Add a diced jalapeño or two to the slow cooker before cooking for a noticeable kick. The heat from the peppers infuses the sauce during the long cooking time, creating a balanced spicy profile that pairs well with the potatoes.
• Vegetable-Packed Chili: Incorporate diced bell peppers or corn kernels when adding the potatoes. These additions add color and texture while keeping the meal hearty and filling. Ensure all vegetables are cut to a similar size as the potatoes for even cooking.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until hot throughout. Add a splash of water if needed.

Store any leftover chili in an airtight container once it has cooled to room temperature, which should take no more than two hours. Placing the container in the refrigerator promptly ensures food safety.

The chili will maintain its quality for up to three days in the refrigerator, with the flavors often improving as they continue to meld together over time.

This recipe is excellent for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the chili entirely, let it cool, and store it for a quick meal later in the week.

Simply reheat it on the stovetop over low heat, adding a splash of water or beef broth if the sauce has become too thick during storage.

Serving ideas

Serve the chili hot in deep bowls, ensuring each portion gets a good amount of the potato and beef mixture. Top each bowl generously with freshly shredded cheddar cheese, allowing the heat of the chili to melt the cheese slightly.

The contrast between the hot, savory chili and the cool, sharp cheese is a classic combination that enhances the eating experience.

For additional texture, you might consider serving this with a side of crackers or warm cornbread. The starchiness of the potatoes makes this dish quite substantial on its own, so it serves well as a standalone main course. Ensure everyone has a spoon, as the thick, glossy consistency of the sauce is best enjoyed with a hearty serving tool.

Frequently asked questions

Recipe card

Slow Cooker Loaded Baked Potato Beef Chili

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 1 lb ground beef, browned
• 3 cups russet potatoes, diced
• 1 packet chili seasoning
• 15 oz tomato sauce
• Cheddar cheese, shredded, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

35 g

Fat

18 g

Fiber

4.5 g

Sugar

6 g

Sodium

850 mg

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