Ingredient
2 pounds ground beef (80–90% lean)
2 cans (15–16 ounces each) dark red kidney beans, drained and rinsed
2 cans (28 ounces total) diced tomatoes with chili seasoning or zesty-style tomatoes (do not drain)
Directions
Brown the ground beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon or spatula. Cook, stirring occasionally, until the meat is fully browned and no pink remains, about 7–10 minutes. If there is a lot of grease, carefully spoon off most of it.
Layer in the slow cooker: Add the browned ground beef to the slow cooker crock. Pour in the drained and rinsed kidney beans. Add the cans of diced tomatoes with their juices right on top.
Stir everything together: Use a large spoon to gently stir the beef, beans, and tomatoes until they are evenly combined. The mixture should look loose at this point; it will thicken as it cooks.
Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chili is bubbling around the edges and the sauce has thickened into a rich, red stew. Give it a good stir once or twice during cooking if you’re home, but it will be fine left alone.
Taste and adjust at the table: Because this recipe is just three ingredients, everyone can season their own bowl to taste. At serving time, offer salt, pepper, hot sauce, or a sprinkle of chili powder on the side so each person can make their bowl as mild or as spicy as they like.
Serve warm: Ladle the thick chili straight from the slow cooker into bowls. Keep the slow cooker on WARM for seconds and latecomers.