Description
This Slow Cooker Chili (No Beans!) is a hearty, flavorful dish perfect for a cozy meal. Made with lean ground beef, diced tomatoes, bell peppers, and a blend of chili spices, this chili simmers slowly to develop rich flavors without the traditional beans. It’s easy to prepare, with a savory and satisfying taste that’s perfect for gatherings or meal prep.
Ingredients
Meat and Vegetables
- 2 lb lean ground beef
- 1 small onion, diced
- 2 bell peppers, diced (use 1 red and 1 green for best color)
- 3-4 garlic cloves, minced
Liquids and Canned Goods
- 2 cans diced tomatoes, not drained (approx. 15 oz each) (rotel can be used as an alternative)
- 2 cans tomato sauce (approx. 15 oz each)
Oils and Condiments
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 3 tablespoons tomato paste (add more as needed)
Spices and Seasonings
- 2 tablespoons chili powder
- ½ tablespoon cumin
- 1 teaspoon paprika
- 1½ teaspoons oregano
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Sauté Aromatics and Brown Beef: Heat a large skillet over medium-high heat. Add olive oil and let it warm. Add diced onions and sauté for 3-4 minutes until translucent. Add ground beef, breaking it into small pieces. Cook until beef is fully browned and no pink remains. Drain excess grease.
- Combine Ingredients in Crock Pot: Transfer the sautéed beef and onions to the slow cooker. Add diced bell peppers, diced tomatoes with their juice, tomato sauce, chili powder, cumin, paprika, oregano, soy sauce, pepper, and salt. Stir thoroughly to combine all flavors.
- Slow Cook the Chili: Cover and cook on low heat for 6-8 hours, allowing the peppers to soften and the flavors to meld beautifully.
- Add Tomato Paste and Thicken: About 30 minutes before serving time, stir in the tomato paste. This will thicken the chili slightly and deepen the tomato flavor. Adjust seasoning if needed.
- Serve: Once thickened and ready, serve with your favorite chili toppings such as shredded cheese, sour cream, chopped green onions, or jalapeños. Enjoy a warm, comforting bowl of chili!
Notes
- You can substitute ground turkey or chicken for a leaner option if preferred.
- If you like your chili spicier, consider adding cayenne pepper or chopped jalapeños.
- The recipe is designed without beans, but you can add canned beans if desired for additional texture and fiber.
- Leftovers refrigerate well for up to 4 days and also freeze nicely for up to 3 months.
- Serve with cornbread or over rice for a heartier meal.
