Toss raw lean ground beef chubs in the slow cooker with 3 basic pantry staples to get a meal so delicious the whole family will be begging for more!

This 4-ingredient slow cooker fireworks fuel is the kind of no-fuss, stick-to-your-ribs supper that has kept Midwestern farm kitchens humming for generations. Instead of fussing with browning, we tuck whole raw lean ground beef chubs straight into the slow cooker, then surround them with three trusty pantry staples: a bright tomato-chili sauce, a can of sturdy beans, and a touch of seasoning. As it simmers all afternoon, the beef slowly breaks down into tender crumbles that soak up every bit of that crimson sauce, making a hearty, scoopable meal that feels like a cross between chili and sloppy joe filling. It’s the sort of dish I’d set out before a small-town fireworks show or after a long day of chores—easy, comforting, and guaranteed to have the family coming back for seconds.

Serve this slow cooker fireworks fuel ladled into bowls with a sprinkle of shredded cheese and some chopped onion if you like, alongside warm cornbread, saltine crackers, or buttered toast. It’s wonderful spooned over baked potatoes, rice, or egg noodles to stretch it for a crowd, and it makes a fine filling for toasted buns if you’re feeding hungry kids before ball practice. A simple green salad, sliced cucumbers in vinegar, or a pan of roasted vegetables balances the richness and turns it into a full, satisfying supper.

Servings: 6

2 pounds raw lean ground beef chubs (still in their casings)

Place the raw lean ground beef chubs, still in their plastic casings, on a cutting board. Carefully cut off one end of each casing with kitchen scissors or a sharp knife, then squeeze the beef directly into the bottom of a 4- to 6-quart slow cooker. Break the meat into a few big chunks with a spoon, but don’t worry about crumbling it yet; it will break down as it cooks.

Pour the tomato sauce over and around the raw ground beef so that you see that bright, thick crimson liquid pooled next to the meat. Sprinkle the chili powder evenly over the top.

Add the drained and rinsed dark red kidney beans to one side of the slow cooker so they sit nestled next to the beef and sauce, giving you a mix of raw meat, crimson sauce, and dark beans visible in the pot.

Gently stir just enough to tuck the beans into the sauce while still leaving large pieces of beef in place. You don’t need everything perfectly mixed at this point.

Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fully cooked through and very tender. The mixture should be bubbling around the edges and no pink should remain in the meat.

Once the beef is cooked, use a sturdy spoon or a potato masher to break up the beef chubs into small crumbles, stirring them thoroughly into the tomato-bean mixture until everything is evenly combined and saucy. Taste and add a pinch of salt or more chili powder if you like.

Turn the slow cooker to WARM and let the mixture sit for 10 to 15 minutes to thicken slightly before serving. Stir once more and serve hot, scooped into bowls or over your favorite base.

You can turn this simple base into all sorts of suppers. For a sweeter, more sloppy-joe style dish, stir in 2 to 3 tablespoons of brown sugar and 1 tablespoon of yellow mustard along with the tomato sauce and chili powder. If your family likes a little more kick, add 1 teaspoon of smoked paprika, a pinch of red pepper flakes, or a dash of hot sauce before cooking. Swap the kidney beans for black beans or pinto beans if that’s what you keep on hand, or add a second can of beans to stretch the meal for a crowd. A handful of frozen corn kernels can be stirred in for the last 30 minutes of cooking for extra color and sweetness. For a thicker, more chili-like bowl, reduce the tomato sauce by half a cup or leave the lid slightly ajar during the last 30 minutes so some liquid can evaporate. For a milder dish suited to small children, cut the chili powder back to 1 tablespoon and season more at the table. FOOD SAFETY TIPS: Always start with fully thawed ground beef; do not place frozen chubs in the slow cooker, as they can stay too long in the temperature “danger zone.” Cook on LOW or HIGH as directed until the beef reaches at least 160°F in the center, checking with an instant-read thermometer if you’re unsure. Avoid lifting the lid frequently during cooking, as that slows heating. Once cooked, hold the mixture on WARM for no more than 2 hours, then refrigerate leftovers promptly in shallow containers and use within 3 to 4 days, reheating until steaming hot before serving.