This slow cooker 5-ingredient poor man summer chili is the kind of budget-friendly supper that earns a regular spot in a busy family kitchen. It leans on pantry staples, a pack of frozen ground beef, and a simple dump-and-go method that keeps prep tiny while still giving you a hearty bowl of chili by dinnertime. It is a practical, no-fuss version of chili that feels especially handy in warm-weather months when you want a filling meal without standing over the stove.
Serve this chili with saltine crackers, cornbread, or thick slices of buttered toast for an easy, filling meal. For a summer-style supper, I like to pair it with a simple green salad, sliced watermelon, or corn on the cob. Set out shredded cheese, diced onion, sour cream, and crushed tortilla chips so everyone at the table can build their own bowl the way they like it.
Slow Cooker 5-Ingredient Poor Man Summer Chili
Servings: 6
Ingredients
1 1/2 pounds frozen raw ground beef
2 cans kidney beans, undrained, 15 ounces each
1 can diced tomatoes, 14 1/2 ounces
1 can tomato sauce, 15 ounces
2 tablespoons chili seasoning
Directions
1. Place the frozen raw ground beef in the bottom of the slow cooker. Pour the undrained kidney beans over the top, then add the diced tomatoes, tomato sauce, and chili seasoning.
2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fully cooked and easy to break apart.
3. Remove the lid and break up the beef well with a spoon or potato masher. Stir everything together until the meat is evenly distributed throughout the chili.
4. Taste and add a little salt or extra chili seasoning if needed. Spoon into bowls and serve hot with your favorite toppings.
Variations & Tips
For a milder bowl: If you are feeding little ones or anyone who prefers gentler flavors, use a mild chili seasoning and set out toppings like cheese or sour cream to soften the spice even more.
For a heartier pot: You can stretch this meal by adding a drained can of pinto or black beans if you have one in the pantry. It makes the chili go farther and keeps it very budget friendly.
For better texture: Be sure to break up the beef thoroughly once it is cooked through. Since it starts frozen, taking an extra minute to mash and stir well gives you a more even chili in every spoonful.
For safe slow cooker cooking: If your slow cooker runs cool or the block of beef is especially thick, thaw the ground beef in the refrigerator first for best results and more even cooking. Always make sure the beef is fully cooked before serving.
For easy leftovers: This chili reheats beautifully the next day and often tastes even better after the flavors sit overnight. Store leftovers in the refrigerator and warm them gently on the stove or in the microwave.