Short-Cut Chili Con Carne

When you need chili on the table with almost zero effort, this is the one. Brown the ground beef, dump everything into the slow cooker, and walk away for two to three hours. The long, slow simmer does all the work of building flavor while you do something else.

The ingredient list is short and unfussy: lean ground beef, onion, kidney beans, tomato sauce, chili powder, a bay leaf, and a teaspoon of Worcestershire sauce. That Worcestershire is a small addition that punches well above its weight, adding a savory, umami depth that makes the chili taste like it simmered all day instead of just a couple hours.

Brown the beef first and drain the fat before it goes into the pot. This step keeps the chili from being greasy and gives the meat a richer flavor than raw beef dumped straight into the liquid. Breaking it up with a fork while browning ensures small, even crumbles throughout.

Kitchen Tips

• Use lean ground beef to cut down on grease. If using regular ground, drain thoroughly after browning
• Don’t forget to remove the bay leaf before serving. It’s done its job after the cook time
• The chili thickens as it sits. If reheating leftovers, add a splash of water or broth
• Top with shredded cheddar, sour cream, and diced onion for a loaded bowl

Variations

• Double the chili powder and add a teaspoon of cumin for a spicier, more complex chili
• Stir in a can of diced tomatoes with green chiles for extra heat and texture
• Use ground turkey instead of beef for a lighter version