Slow Cooker No-Bean Beef Chili Recipe
This Slow Cooker Chili (No Beans!) is a hearty and flavorful dish perfect for cozy meals. Combining lean ground beef, colorful bell peppers, and a rich blend of spices, this chili slowly simmers in a crock pot to develop deep, satisfying flavors. It's easy to prepare, requiring minimal hands-on time, making it ideal for busy days or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2 lb lean ground beef
- 1 small onion, diced
- 1 tablespoon olive oil
- 3-4 garlic cloves, minced
- 2 bell peppers, diced (color of choice; we use 1 red and 1 green)
- 2 cans diced tomatoes, not drained (approx. 15 oz each; can use Rotel instead)
- 2 cans tomato sauce (approx. 15 oz each)
- 3 tablespoons tomato paste (more as needed)
Spices and Seasonings
- 2 tablespoons chili powder
- ½ tablespoon cumin
- 1 teaspoon paprika
- 1½ teaspoons oregano
- 1 teaspoon Worcestershire sauce
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Prepare the aromatics and beef: Heat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the diced onions and sauté for 3-4 minutes until they begin to turn translucent. Then add the ground beef, breaking it into smaller pieces as it cooks. Continue cooking until the beef is browned and no longer pink in the center. Drain any excess grease from the pan.
- Combine ingredients in the slow cooker: Transfer the cooked beef and onions to the crock pot. Add the minced garlic, diced bell peppers, diced tomatoes with their juices, tomato sauce, chili powder, cumin, paprika, oregano, Worcestershire sauce, pepper, and salt. Stir thoroughly to combine all ingredients evenly.
- Slow cook the chili: Cover the crock pot and cook on low for 6 to 8 hours. This slow cooking process allows the flavors to meld together and softens the bell peppers to your desired tenderness.
- Finish with tomato paste: Approximately 30 minutes before serving, stir in the tomato paste to thicken the chili slightly. Let it cook uncovered for the remaining time. Serve hot with your favorite chili toppings such as shredded cheese, sour cream, chopped green onions, or jalapeños, and enjoy!
Notes
- For a spicier chili, add diced jalapeños or chili flakes along with the other ingredients.
- To make this recipe gluten-free, ensure Worcestershire sauce used is gluten-free.
- Can be made ahead and refrigerated; flavors often improve after a day.
- Great served over rice, with cornbread, or topped with crushed tortilla chips.
- Adjust thickness by adding more tomato paste or reducing cooking time uncovered after adding tomato paste.
- Leftover chili freezes well for up to 3 months.
