Slow Cooker Beef and Potato Chili
When you want a hearty, comforting dinner that practically cooks itself, this Slow Cooker Beef and Potato Chili is a wonderful recipe to keep on hand. It combines browned ground beef, tender diced potatoes, kidney beans, and tomatoes with chili seasoning to create a warm, satisfying meal with plenty of savory flavor.
Unlike traditional chili recipes that rely mostly on beans and meat, this version includes potatoes for an extra filling texture. As the ingredients slowly cook together, the potatoes become tender, the tomatoes create a flavorful base, and the chili seasoning brings everything together.
One of the best things about this recipe is its simplicity. After browning the ground beef, you add the ingredients to the slow cooker and let the appliance do most of the work. Choose the high setting when you need dinner sooner or the low setting when you want to let the flavors develop throughout the day.
Serve this beef and potato chili with steamed white rice and finish each bowl with shredded cheddar cheese. It’s a cozy, family-friendly meal that works especially well on chilly evenings or whenever you’re craving something warm and filling.
Why Everyone Loves This Slow Cooker Beef and Potato Chili
Hearty and Filling
Ground beef, kidney beans, and potatoes create a satisfying combination of protein, starch, and texture. Adding potatoes makes the chili especially substantial, so a serving alongside rice can easily become a complete meal.
Simple Pantry Ingredients
This recipe uses familiar ingredients that are easy to keep on hand: ground beef, canned kidney beans, diced tomatoes, potatoes, and chili seasoning. There’s no need for a long list of specialty ingredients.
Convenient Slow Cooker Preparation
Once the ground beef is browned and the ingredients are combined, the slow cooker handles most of the cooking. This makes the recipe useful for busy days when you want a warm dinner without standing over the stove.
Rich, Savory Chili Flavor
The tomatoes provide a flavorful base, the ground beef adds richness, and the chili seasoning supplies the familiar spices associated with a comforting bowl of chili.
Delicious With Cheese and Rice
Shredded cheddar melts over the hot chili, adding a creamy, savory finish. Steamed white rice provides a mild base that pairs nicely with the seasoned beef, beans, and potatoes.
Ingredients Overview
Each ingredient contributes to the hearty texture and comforting flavor of this slow cooker chili.
Ground Beef
One pound of ground beef provides the main protein and gives the chili its savory flavor. Browning the beef before adding it to the slow cooker improves its flavor and allows excess fat to be drained away.
Choose the lean ground beef you normally use for chili. If the meat releases a lot of fat during browning, drain the excess before adding it to the slow cooker.
Potatoes
Two medium potatoes add heartiness and help make the chili more filling. Cut them into evenly sized cubes so they cook at a similar rate.
Waxy potatoes tend to hold their shape well, while starchier potatoes may soften more and thicken the chili slightly. Either can work, depending on the texture you prefer.
Red Kidney Beans
One can of red kidney beans, rinsed and drained, adds texture and a mild, earthy flavor. Rinsing the beans removes excess canning liquid and helps keep the chili’s flavor balanced.
Diced Tomatoes
One can of diced tomatoes provides moisture, acidity, and tomato flavor. The tomatoes combine with the meat juices and chili seasoning to create the chili base.
Chili Seasoning Mix
Chili seasoning mix adds the spices that give the dish its familiar chili flavor. Different brands vary in saltiness and heat, so follow the package directions when the amount is specified on the seasoning packet.
The original ingredient list doesn’t provide a packet size or exact quantity, so use an amount appropriate for the quantity of ingredients and your preferred flavor intensity.
Shredded Cheddar Cheese
Shredded cheddar is added toward the end of cooking so it melts over the hot chili. Its sharp, savory flavor complements the beef, potatoes, and beans.
Cooked White Rice
Steamed white rice is served alongside the chili. Its mild flavor balances the seasoned mixture and makes the meal even more filling.
Variations
This recipe is easy to customize while keeping its hearty, slow-cooked character.
Add More Vegetables
Diced bell peppers, chopped onions, or minced garlic can add extra flavor. Add them with the other ingredients before cooking so their flavors blend into the chili.
Make It Spicier
If you enjoy a little heat, choose a spicier chili seasoning mix or add a pinch of cayenne pepper. Start with a small amount and adjust according to your preference.
Use Ground Turkey
Ground turkey can replace the ground beef for a different flavor. Brown it before adding it to the slow cooker, just as you would with ground beef.
Add More Beans
You can experiment with additional kidney beans or another variety of canned beans. Drain and rinse canned beans before adding them. Keep in mind that extra beans may change the consistency of the chili.
Make It Thicker
For a thicker chili, avoid adding unnecessary liquid and allow the potatoes to soften fully. Some potatoes release starch as they cook, helping thicken the tomato base.
Try Different Toppings
Cheddar is the topping specified in the original recipe, but sour cream, sliced green onions, or chopped fresh cilantro can be added as optional garnishes when serving.
These variations are optional; the original recipe works with the ingredients listed.
How to Make Slow Cooker Beef and Potato Chili
Step 1: Brown the Ground Beef
Place the ground beef in a skillet over medium heat. Break it apart with a spoon or spatula and cook until browned and no longer pink.
Drain excess fat if necessary. Browning the beef before slow cooking adds flavor and prevents excess grease from collecting in the chili.
Step 2: Prepare the Potatoes
Peel the potatoes if desired, then cut them into evenly sized cubes. Keeping the pieces similar in size helps them cook evenly.
Avoid cutting the potatoes too large, as they may take longer to become tender in the slow cooker.
Step 3: Prepare the Kidney Beans
Open the can of red kidney beans, pour them into a colander, and rinse them under cool running water. Drain thoroughly.
This simple step removes excess canning liquid before the beans are added to the chili.
Step 4: Combine the Ingredients
Add the browned ground beef, diced potatoes, kidney beans, diced tomatoes, and chili seasoning mix to the slow cooker.
Stir gently to distribute the ingredients and seasoning throughout the mixture. Follow the seasoning packet directions if it specifies adding water or another ingredient; the supplied recipe does not list an additional liquid.
Step 5: Slow Cook Until Tender
Cover the slow cooker with its lid and cook using one of the following settings:
- High: Approximately 4 hours.
- Low: Approximately 6–8 hours.
The chili is ready when the potatoes are fork-tender, the flavors have blended, and the mixture is hot throughout. Slow cookers vary, so check the potatoes near the end of the recommended cooking time.
Keep the lid closed as much as possible during cooking to maintain a steady temperature.
Step 6: Add the Cheddar Cheese
Toward the end of cooking, sprinkle shredded cheddar cheese over the chili.
Cover the slow cooker again and allow the cheese to melt. Once melted, you can gently stir the chili to distribute some of the cheese throughout, or leave it on top for a cheesier finish.
Step 7: Prepare the Rice
While the chili finishes cooking, prepare the white rice according to its package instructions.
Fluff the cooked rice with a fork and keep it warm until you’re ready to serve.
Step 8: Serve and Enjoy
Spoon a generous portion of beef and potato chili into a bowl or onto a plate beside a serving of steamed white rice.
Make sure each serving includes ground beef, potatoes, kidney beans, and tomato sauce. Add extra shredded cheddar on top if desired.
Serve while hot for a hearty, comforting meal.
Pro Tips and Cooking Secrets
Brown the Beef First
Browning the ground beef develops deeper flavor and allows you to remove excess fat before slow cooking. This helps keep the finished chili from becoming greasy.
Cut the Potatoes Evenly
Uniform potato cubes cook more consistently. Smaller cubes usually become tender sooner, while larger pieces may need extra time.
Drain the Beans Well
Rinsing and draining the kidney beans helps maintain a balanced chili texture and flavor.
Don’t Add Unlisted Liquid Automatically
The tomatoes provide moisture, and the ground beef releases some juices during cooking. Follow the seasoning mix instructions if extra liquid is required rather than adding water without checking.
Keep the Slow Cooker Covered
Every time you remove the lid, heat escapes and cooking may take longer. Check the chili toward the end of the estimated cooking period instead of opening it frequently.
Check Potato Tenderness
Potatoes are a useful indicator of doneness in this recipe. Test a few pieces with a fork; they should be tender without completely falling apart.
Adjust the Seasoning Carefully
Chili seasoning mixes vary in salt and spice levels. Taste the chili before adding extra salt, especially if the packet contains salt.
Let the Cheese Melt Before Stirring
Adding the cheddar toward the end allows it to melt smoothly over the chili. If you want a visible cheese topping, leave it undisturbed after melting.
Serving Suggestions
This Slow Cooker Beef and Potato Chili pairs well with simple sides and toppings.
- Steamed white rice: The classic serving option specified in the recipe, providing a mild base for the chili.
- Cornbread: A slice of cornbread makes a comforting accompaniment and helps soak up the tomato sauce.
- Green salad: A crisp salad with lettuce, cucumber, and tomatoes adds freshness to the meal.
- Steamed green beans: A simple vegetable side balances the richness of the beef and cheese.
- Sour cream: An optional dollop adds a cool, creamy contrast to the chili’s spices.
- Sliced green onions: These provide a fresh, mild onion flavor and a touch of color.
- Warm bread: Crusty bread is another convenient option for enjoying the chili sauce.
For a simple family dinner, serve each portion with rice and let everyone add their favorite optional toppings.
How to Store Slow Cooker Beef and Potato Chili
Refrigerating Leftovers
Allow leftover chili to cool slightly, then refrigerate it within two hours of cooking. Transfer it to airtight containers and store it in the refrigerator for 3–4 days.
Store the rice separately when possible so you can reheat the chili and rice evenly.
Reheating on the Stovetop
Place the chili in a saucepan and warm it over medium-low heat, stirring occasionally until hot throughout. If it has thickened in the refrigerator, add a small splash of water or broth as needed.
Reheating in the Microwave
Place an individual portion in a microwave-safe container and cover loosely. Heat in short intervals, stirring between intervals when possible, until the chili is evenly hot.
Reheat rice separately and make sure both the chili and rice are hot throughout before serving.
Freezing
You can freeze the chili in airtight, freezer-safe containers. For the best quality, use it within two to three months. Potatoes may soften slightly after freezing and thawing, but the chili should still be enjoyable.
Thaw overnight in the refrigerator and reheat until the center reaches 165°F (74°C). Freeze the rice separately if you want to preserve its texture as much as possible.
FAQs
Can I put raw ground beef directly into the slow cooker?
For this recipe, the ground beef should be browned first, as specified in the ingredients and method. Browning improves the flavor and allows you to drain excess fat before adding the meat to the slow cooker.
Do I need to peel the potatoes?
Peeling is optional unless you prefer the texture of peeled potatoes. If leaving the skins on, scrub the potatoes thoroughly before dicing them.
Why are my potatoes still firm?
The potato cubes may be too large, or your slow cooker may need additional time. Continue cooking until the potatoes are fork-tender, checking periodically near the end of the suggested cooking period.
Can I cook this chili on Low overnight?
The recipe calls for 6–8 hours on Low. Slow cookers vary, and cooking much longer may cause the potatoes to become overly soft. Follow your appliance’s instructions and avoid leaving the chili cooking well beyond the recommended time.
Can I use another type of bean?
Yes. Black beans or pinto beans can be used as optional alternatives, although kidney beans are the variety specified in the original recipe. Rinse and drain canned beans before adding them.
How do I make the chili spicier?
Use a hotter chili seasoning mix or add a small amount of cayenne pepper. Taste before adding more, as some seasoning mixes are already quite spicy.
Can I leave out the rice?
Absolutely. The chili can be served on its own or with cornbread, bread, or a green salad. Rice is a suggested serving accompaniment rather than a required ingredient in the chili itself.
Can I add cheese at the beginning of cooking?
It’s better to add the shredded cheddar toward the end, as the recipe directs. This allows the cheese to melt over the hot chili without spending the entire cooking period in the slow cooker.
How do I know when the chili is ready?
The potatoes should be fork-tender, the chili should be hot throughout, and the flavors should have blended. If the potatoes remain firm at the end of the estimated cooking time, continue cooking and check again.
Slow Cooker Beef and Potato Chili
Ingredients
- 1 lb ground beef browned
- 2 medium potatoes diced
- 1 can red kidney beans rinsed and drained
- 1 can diced tomatoes
- chili seasoning mix
- shredded cheddar cheese for topping
- cooked white rice for serving
Instructions
- Combine the ground beef, diced potatoes, kidney beans, tomatoes, and seasonings into a slow cooker and cook on High for 4 hours or Low for 6–8 hours until tender.
- Top with shredded cheddar cheese toward the end of cooking and allow it to melt over the chili.
- Stir the chili gently to combine the flavors (00:00 – 00:03).
- Serve a generous scoop right next to the steamed white rice on
