This slow cooker 4-ingredient poor man chili is the kind of low-effort recipe that earns a permanent spot in the cookout rotation. It leans on pantry staples, a block of frozen ground beef, and canned baked beans to create a hearty, sweet-savory chili with almost no prep, which is exactly why busy home cooks love it for holiday weekends, game days, and casual backyard gatherings. It has that classic budget-friendly “dump and go” appeal that reminds me of the kinds of practical Midwestern recipes people pass around because they just work every single time.
Serve this chili with cornbread, crackers, or soft hamburger buns for scooping, and put out shredded cheddar, diced onion, jalapeños, and sour cream if you want a toppings bar. It also pairs really well with classic cookout sides like coleslaw, potato salad, macaroni salad, or kettle chips, and leftovers are great spooned over baked potatoes or hot dogs.
Slow Cooker 4-Ingredient Poor Man Chili
Servings: 8
Ingredients
2 pounds frozen raw ground beef
2 cans (28 ounces each) baked beans
2 cans (15 ounces each) tomato sauce
2 tablespoons chili seasoning
Directions
1. Place the frozen raw ground beef in the bottom of a 6-quart slow cooker.
2. Pour the baked beans over the beef, then add the tomato sauce and sprinkle the chili seasoning over the top.
3. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, breaking up the beef with a spoon about halfway through cooking and again near the end until it is fully crumbled and cooked through.
4. Stir well once the beef is fully cooked, then taste and adjust with a little extra chili seasoning if you like. Serve hot.
Variations & Tips
Make it less sweet: If your baked beans are on the sweeter side, add a spoonful of yellow mustard or a splash of apple cider vinegar at the end to balance the flavor without adding extra work.
For a thicker chili: Cook uncovered for the last 20 to 30 minutes if the mixture seems a little loose, or mash some of the beans into the sauce when you stir to naturally thicken it.
Add heat: Stir in diced jalapeños, a pinch of cayenne, or a few dashes of hot sauce if you want more of a spicy cookout-style chili.
Meal prep tip: This recipe reheats really well, so it is worth making a full batch. Store leftovers in airtight containers in the fridge for up to 4 days, or freeze portions for easy lunches later.
Food safety note: For best slow cooker results and safer, more even cooking, thaw the ground beef first or start with fresh ground beef rather than cooking a solid frozen block in the slow cooker. If you do use frozen beef, make sure the meat is fully cooked through and reaches a safe internal temperature before serving.