Dad's Favorite Bowl: Just 5 simple ingredients. Perfect for those busy days when you need a hearty dinner waiting for you.

This 5-ingredient slow cooker summer beef chili is the kind of no-fuss, stick-to-your-ribs meal that makes busy days feel a little easier. It starts with browned ground beef for that deep, savory flavor, then simmers low and slow into a thick, glossy pot of comfort. This is the kind of bowl my family asks for after ball games, late practices, or those long workdays when you just want dinner to be ready and waiting. It’s simple, hearty, and built from pantry staples—perfect for a dad’s favorite bowl that everyone can dig into.

Serve this chili steaming hot right from the slow cooker, ladled into big bowls. It’s wonderful with warm cornbread, crusty rolls, or over baked potatoes for a heartier plate. In the summer, I like to set out simple toppings like shredded cheese, sliced green onions, and crushed tortilla chips so everyone can build their own bowl. A crisp green salad or a plate of fresh-cut veggies on the side helps balance the rich, meaty chili and makes the whole meal feel complete.

Servings: 6

2 pounds lean ground beef

In a large skillet over medium-high heat, crumble the ground beef and cook, stirring often, until fully browned and no pink remains, about 7–10 minutes. Break it into small pieces as it cooks so it blends smoothly into the chili.

Drain off excess grease from the browned beef to keep the chili from becoming too oily. For extra flavor, let the beef cook a minute or two longer after draining so you get some caramelized bits on the bottom of the pan.

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup, or use a slow cooker liner if you prefer.

Transfer the browned ground beef to the slow cooker. Add the chili beans with their sauce, the crushed tomatoes, and the diced tomatoes with green chilies (all undrained).

Sprinkle the chili powder evenly over the top. Stir everything together until the beef, beans, and tomatoes are well combined and the chili powder is mixed through. The mixture should look thick and chunky with a rich red color.

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chili is bubbling hot, thickened, and glossy. Give it a good stir once or twice during cooking if you’re home, scraping up any caramelized bits from the edges of the slow cooker for extra flavor.

Taste and season with a little salt and black pepper if needed just before serving. Ladle the steaming chili into bowls and serve as-is for a simple, hearty dinner, or top with your family’s favorites like shredded cheese or a dollop of sour cream if you don’t mind going beyond the basic five ingredients.

To keep this truly in the spirit of “just 5 simple ingredients,” I count only the ground beef, beans, tomatoes, and chili powder as the base—everything else is optional and can be added at the table. For picky eaters, you can swap the diced tomatoes with green chilies for a can of regular diced tomatoes to keep things milder, then offer hot sauce on the side. If your family prefers a smoother texture, lightly mash some of the beans with a spoon near the end of cooking to thicken the chili even more. For a slightly sweeter bowl that kids often love, stir in 1–2 teaspoons of brown sugar during the last 30 minutes of cooking. You can also use ground turkey instead of beef for a lighter version, just be sure to brown it thoroughly for flavor. If you want to sneak in extra veggies without changing the ingredient list too much, finely chop a bell pepper or onion and brown it in the skillet with the beef before adding to the slow cooker (this technically adds more ingredients, but it’s an easy upgrade when you have time). Food safety tips: Always brown the ground beef until no pink remains and the juices run clear; the internal temperature should reach 160°F for ground beef. Drain off excess fat carefully to avoid splatters and burns. Do not put frozen ground beef directly into the slow cooker; always thaw completely in the refrigerator before browning. Once cooked, keep the chili on the WARM setting for up to 2 hours, then cool leftovers quickly and refrigerate in shallow containers within 2 hours of serving. Reheat leftovers to a full simmer before eating.