Tasty Slow Cooker No Bean Chili

If you ask me, a no-bean chili is exactly what some days call for.

This hearty slow cooker version keeps things simple but doesn’t skimp on flavor. Ground beef and smoky spices mingle together while the chili simmers low and slow, creating a rich, thick texture without any beans in sight.

The hands-off cooking method means you can toss everything in before work and come home to the cozy aroma of homemade chili. A sprinkle of cheese, some fresh cilantro, and a dollop of sour cream are all you need to finish it off.

It’s a fuss-free dinner that works just as well for game day gatherings as it does for busy weeknight meals.

What Kind of Ground Beef Should I Use?

For this chili recipe, you’ll notice we’re using two different types of ground beef – lean ground beef and ground chuck – which creates the perfect balance of flavor and texture. Ground chuck (usually 80/20 lean-to-fat ratio) adds richness and flavor to your chili, while the leaner beef (90/10 or 93/7) keeps it from becoming too greasy. If you’re shopping at the grocery store and can’t find ground chuck, look for regular ground beef labeled as 80/20 – it’s the same thing. When cooking your beef, break it up into small, even pieces and brown it well before adding it to your slow cooker – those browned bits add extra flavor to your chili.

Options for Substitutions

This chili recipe is pretty forgiving and allows for several easy swaps:

• Ground beef: You can swap either or both types of ground beef with ground turkey, pork, or even plant-based alternatives like Beyond Meat. If using turkey, add an extra tablespoon of olive oil to make up for the lower fat content.
• Tomato sauce and diced tomatoes: If you’re short on canned tomatoes, you can use fresh tomatoes (about 6-7 cups chopped) plus a can of tomato paste. For the sauce, crushed tomatoes work too – just use the same amount.
• Green bell pepper: Any color bell pepper works fine here. You can also try poblano peppers for a slightly different flavor, or even add some jalapeños if you like more heat.
• Chili powder: This is a key ingredient, but you can make your own by mixing paprika, cumin, garlic powder, and oregano if you’re out. Start with less and adjust to taste.
• Fresh garlic: Fresh and powdered garlic can be swapped easily – use 1/8 teaspoon garlic powder for each clove of fresh garlic.
• Sugar: The sugar balances acidity – you can skip it, use honey, or add a grated carrot instead. The carrot adds natural sweetness plus extra vegetables!

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker chili is skipping the crucial step of browning your ground beef beforehand – this extra step adds deep flavor and ensures better texture, so don’t just toss raw meat into your slow cooker. Another common error is lifting the lid too often during cooking, which releases heat and can add 20-30 minutes to your cooking time for each peek. The liquid ratio can make or break your chili, so if it looks too thick after cooking, stir in some beef broth a little at a time, and if it’s too thin, let it cook uncovered on high for the last 30 minutes. For the best flavor development, try toasting your spices in the pan while browning the meat, and remember to taste and adjust the seasoning during the last hour of cooking since slow cookers can mellow out spices over time.

What to Serve With No Bean Chili?

This hearty chili is perfect for loading up with all your favorite toppings – I love setting up a little chili bar with shredded cheese, sour cream, diced avocado, and chopped fresh cilantro. For something to serve alongside, warm cornbread is always a crowd-pleaser, or try some tortilla chips for scooping up every last bite. If you want to add some freshness to balance out the rich flavors, a simple coleslaw or green salad works great on the side. You could also serve it over rice or baked potatoes to make the meal even more filling.

Storage Instructions

Keep Fresh: This no-bean chili is perfect for leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making it taste even more amazing the next day.

Freeze: Good news – this chili is a meal prepper’s dream! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy grab-and-go meals.

Reheat: When you’re ready to enjoy your leftover chili, warm it up in a pot over medium-low heat, stirring occasionally. Or zap it in the microwave, stirring every minute or so. If it seems a bit thick after storage, just add a splash of beef broth or water while reheating to reach your desired consistency.

Preparation Time	15-20 minutes
Cooking Time	240-480 minutes
Total Time	255-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 150-170 g
• Fat: 100-120 g
• Carbohydrates: 60-70 g

Ingredients

• 1 1/2 tsp ground cumin
• 2 (15 oz) cans tomato sauce
• 1 tsp minced garlic (freshly minced for best flavor)
• 1 lb ground chuck
• 1/2 tsp sugar
• 1 lb lean ground beef
• 2 (15 oz) cans diced tomatoes (I use Muir Glen)
• 1 (6 oz) can tomato paste
• 5 to 6 tbsp chili powder (adjust to your heat preference)
• 1 small white onion (finely diced)
• 3/4 tsp dried oregano
• 1/8 tsp cayenne pepper
• 1 green bell pepper (diced into 1/2-inch pieces)
• pepper, to preference
• salt, to preference

Step 1: Prepare the Ground Meat

In a large skillet, brown and crumble the ground beef and ground chuck over medium heat until fully cooked.

Once the meat is browned, carefully drain off any excess fat to reduce greasiness.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the cooked ground meat to your slow cooker.

Add tomato sauce, diced tomatoes, tomato paste, chopped onion, diced pepper, minced garlic, cayenne pepper, ground cumin, chili powder, sugar, oregano, and a pinch of salt and pepper.

Stir all the ingredients together in the slow cooker until well combined.

This mixture forms the base of your chili.

Step 3: Cook the Chili

Cover the slow cooker with its lid and cook the chili on low for 8 hours or on high for 4 hours.

This slow cooking method allows the flavors to meld and deepen, resulting in a rich, hearty chili.

Step 4: Serve and Garnish

Once the cooking time is complete and the chili is hot and bubbling, it’s ready to serve.

Ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream, if desired, for extra creaminess and flavor.

Enjoy your comforting slow-cooked chili!

Note: Adjust the seasoning according to your taste preference.

If you like your chili spicier, add more cayenne pepper or chili powder.

For a milder version, reduce the amount of these spices.