Print

Best No Bean Slow Cooker Chili Recipe

no bean slow cooker chili - featured image
Print Recipe

A hearty, all-meat chili made in a slow cooker with double-browned beef and a rich spice blend. Perfect for game day or cozy nights, this no-bean chili is pure, unapologetic meatiness.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 1 cup beef broth (low-sodium recommended)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, diced red onion, fresh cilantro
  • For serving: cornbread, tortilla chips, or over rice

Instructions

  1. Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook until well browned, about 6-8 minutes, breaking it up with a wooden spoon. Transfer beef to slow cooker using a slotted spoon, leaving drippings in skillet.
  2. Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to skillet. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape up browned bits from pan bottom. Transfer onion mixture to slow cooker.
  3. Bloom spices: In the same skillet, add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Toast for about 30 seconds, stirring constantly, until fragrant. Add 1/4 cup beef broth and stir to deglaze pan. Pour spiced liquid into slow cooker.
  4. Add tomatoes and broth: Add diced tomatoes (with juices), tomato sauce, tomato paste, and remaining beef broth to slow cooker. Stir until well combined.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, taste and adjust seasoning.
  6. Optional broil for texture: After cooking, transfer chili to an oven-safe skillet or baking dish. Broil on high for 3-5 minutes until top develops a dark, caramelized crust. Watch carefully to avoid burning.
  7. Rest and serve: Let chili rest for 10 minutes before serving. Serve hot with desired toppings.

Notes

For best flavor, don’t skip browning the beef and toasting the spices. The optional broil step adds a smoky crust. Chili improves after a day in the fridge. For a thicker chili, remove lid for last 30 minutes of cooking.

Nutrition

Keywords: no bean chili, slow cooker chili, beef chili, game day chili, keto chili, gluten-free chili

Find it online: https://cravemila.com/best-no-bean-slow-cooker-chili-recipe/