Slow Cooker Beef and Potato Chili
This Slow Cooker Beef and Potato Chili is a hearty, comforting meal made with browned ground beef, tender diced potatoes, kidney beans, tomatoes, and chili seasoning. Slow-cooked until tender and topped with melted cheddar cheese, it is served alongside steamed white rice for a satisfying family dinner.
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
Notes
Brown the ground beef before adding it to the slow cooker. Cook on High for 4 hours or on Low for 6–8 hours, until the potatoes are tender. Add shredded cheddar cheese toward the end of cooking and allow it to melt. Stir gently before serving with cooked white rice. The source does not specify the quantities or package sizes for the beans, tomatoes, chili seasoning, cheese, or rice. The final serving instruction is cut off in the provided text.