Now, I know what you're thinking, "What's the big deal about raw ground beef?" Well, let me tell you, it's a breeding ground for bacteria like E. coli and Salmonella. And, trust me, you don't want to invite those guys to dinner, they're not good guests. In fact, according to the CDC, ground beef is one of the top foods associated with foodborne illness.
So, how do you avoid these unwanted guests? First, make sure you brown that ground beef before adding it to the slow cooker. This will not only improve the flavor but also reduce the risk of foodborne illness. And, if you're short on time, you can even use a bit of oil to help the browning process along.
But, what if you're in a hurry and you can't brown the ground beef? Don't worry, it's not the end of the world. You can still add it to the slow cooker, but make sure you cook it on high for at least 2-3 hours to ensure it reaches a safe internal temperature. And, if you're using a meat thermometer, which you should be, make sure it reaches an internal temperature of at least 160°F.
Put raw ground beef into your slow cooker for a robust classic that's
