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Slow Cooker Chili (No Beans!) Recipe

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4.3 from 11 reviews

This hearty Slow Cooker Chili Without Beans is a family favorite featuring lean ground beef, vibrant bell peppers, and rich tomato flavors slow-cooked to perfection. With minimal prep and deep, spicy flavors developed over hours, it’s perfect for cozy dinners and meal prep. Plus, it freezes well for easy future meals!

Ingredients

Meat and Vegetables

  • 2 lb lean ground beef
  • 1 small onion, diced
  • 2 bell peppers, diced (1 red, 1 green)
  • 3-4 garlic cloves, minced

Pantry Items and Spices

  • 1 T olive oil
  • 2 cans diced tomatoes (15 oz each), not drained (or Rotel)
  • 2 cans tomato sauce (15 oz each)
  • 2 T chili powder
  • ½ T cumin
  • 1 tsp paprika
  • 1½ tsp oregano
  • 1 tsp Worcestershire sauce
  • ½ tsp pepper
  • ½ tsp salt
  • 3 T tomato paste (more as needed)

Instructions

  1. Sauté Onions and Brown Beef: Heat a large skillet over medium-high heat and add olive oil to warm. Add diced onions and cook 3-4 minutes until translucent. Stir in ground beef, breaking it into smaller pieces, and cook until browned with no pink remaining. Drain excess grease.
  2. Combine Ingredients in Slow Cooker: Transfer cooked beef and onions to the crock pot. Add diced tomatoes with their juice, tomato sauce, bell peppers, garlic, chili powder, cumin, paprika, oregano, Worcestershire sauce, salt, and pepper. Stir well to combine all ingredients thoroughly.
  3. Slow Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours, allowing the flavors to meld and the bell peppers to soften to your liking.
  4. Add Tomato Paste and Thicken: About 30 minutes before serving, stir in the tomato paste to thicken the chili. Let it cook uncovered for the remaining time to achieve desired thickness.
  5. Serve and Enjoy: Dish out the chili with your preferred toppings such as shredded cheese, sour cream, or green onions and enjoy a comforting, flavorful meal.

Notes

  • Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat via microwave, stovetop, or slow cooker on warm.
  • Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
  • Avoid cooking past the recommended times to prevent the beef from drying out and excessive liquid reduction.
  • Adjust chili thickness by adding extra tomato paste to thicken or a splash of beef broth to thin the base.

Find it online: https://marthatasty.com/slow-cooker-chili-no-beans-recipe/