Mary's Chili for Wimps

This is the chili for people who don’t want to fuss. Four ingredients go into the crockpot, you set it, and you eat whenever you get around to it. No browning, no dicing onions, no measuring out 12 different spices. The seasoning packet handles all of that.

The “for wimps” name is a badge of honor here. Mild heat, zero complexity, maximum comfort. It’s the kind of chili that feeds a crowd after a football game or sits in the slow cooker all Saturday while you do literally anything else.

Leaving the kidney beans undrained is a smart move. That starchy bean liquid adds body and helps thicken the chili as it cooks. Same with the crushed tomatoes. Everything melts together into a thick, saucy consistency without any extra thickening needed.

Top it however you want: grated cheese, sour cream, chopped raw onion, hot sauce for the non-wimps at the table.

Kitchen Tips

• Boil or brown the ground beef and drain it before adding to the crockpot to keep the chili from getting greasy.
• Cook on low for 6 to 8 hours or high for 2 to 4 hours. Either way works.
• Stir once halfway through if you’re around, but it’s honestly fine if you forget.
• This freezes beautifully in individual portions for quick weeknight dinners.

Variations

• Add a can of corn and a diced bell pepper for more texture and color.
• Use ground turkey instead of beef for a lighter version.
• Stir in a can of diced green chiles if you want to graduate from wimp status.