Slow Cooker No Bean Chili Recipe

If you’re craving a hearty, satisfying chili without beans, you’re in the right place! This Slow Cooker No Bean Chili has all the comforting, rich flavors you’d expect from a classic chili, but with a slightly smoother texture that lets the flavors of the beef and spices really shine. Perfect for cozy nights or when you’re feeding a crowd, this chili is both flavorful and ridiculously easy to make. Just toss everything in your slow cooker and let it work its magic!

I first stumbled on the idea of no-bean chili during a family get-together when a cousin mentioned her kids didn’t care for beans. Curious, I whipped up a bean-free version, focusing instead on layers of savory beef and the warmth of spices. The whole family ended up loving it—even the ones who usually enjoy beans! Now, it’s become a staple, especially on chilly days when I need a meal that warms from the inside out.

this RECIPE

🍲 A quick note on chili’s bean vs. no-bean debate

Chili has a fascinating history that dates back to early American settlers. Traditionally, chili was made with whatever was available, meaning that beans, tomatoes, and meat often found their way into the pot. In Texas, however, chili is generally served without beans, a tradition that’s held strong for generations. The focus is on the meat and spices, creating a rich, thick, meaty dish that’s absolutely perfect for slow-cooking. So, if you’re craving a bowl of pure comfort that celebrates the meat and spices, this no-bean version is right up your alley.

Let’s talk ingredients: flavor boosters and simple swaps

Each ingredient in this no-bean chili recipe serves a purpose, creating a delicious, well-rounded dish.

• Ground beef and ground chuck: Using a mix of lean ground beef and ground chuck gives this chili a deep, savory flavor with just the right amount of fat. If you’re trying to cut down on fat, you could go with all lean ground beef, but I find the chuck adds richness that’s hard to beat.
• Tomato sauce, diced tomatoes, and tomato paste: These three tomato elements give the chili its rich, tangy base. If you prefer a slightly chunkier texture, you can use fire-roasted tomatoes instead of regular diced tomatoes for a hint of smokiness.
• Onion and green bell pepper: These add a bit of sweetness and crunch that balances out the meaty flavors. Feel free to use red or yellow bell pepper if you want something a bit sweeter.
• Chili powder and cumin: These spices form the heart of any good chili. I suggest using a good quality chili powder for the best flavor. If you like a bit more heat, try adding a pinch of chipotle powder or smoked paprika.
• Minced garlic: Fresh garlic adds depth, but garlic powder works well in a pinch. Use whatever you have on hand!
• Cayenne pepper: Just a tiny pinch of cayenne gives the chili a little extra kick. Adjust to your liking, or leave it out if you’re not into spice.
• Sugar: A touch of sugar might seem unusual, but it balances the acidity of the tomatoes, rounding out the flavor nicely.
• Oregano, salt, and pepper: These add the finishing touches, bringing out the best in every other ingredient.

Essential kitchen tools for making this chili

• Slow cooker: The real MVP here, the slow cooker brings out the full depth of the chili’s flavors as it simmers over hours. If you don’t have one, you could cook this on the stovetop on low heat for about 2 hours, stirring occasionally.
• Large skillet: You’ll need this to brown the ground beef and ground chuck before adding it to the slow cooker. A nonstick skillet or a cast-iron pan both work well.
• Mixing spoon: A sturdy spoon for stirring everything together in the slow cooker is all you need here.
• Measuring spoons: To get those spices just right! Although I’ll admit, sometimes I go a bit heavy on the chili powder for an extra kick.

Step-by-step: My foolproof method for slow cooker no-bean chili

1. Brown the beef

Start by heating up a large skillet over medium-high heat. Add your ground beef and ground chuck, breaking it up with a spoon as it cooks. You want it to be nicely browned, which adds a lot of flavor. (Tip: don’t rush this step! The browning really brings out the beefy flavor.) Once the meat is fully cooked, drain off any excess fat, then add it to your slow cooker.

2. Add all the other ingredients

With the beef in the slow cooker, add the tomato sauce, drained diced tomatoes, tomato paste, diced onion, bell pepper, minced garlic, chili powder, cumin, oregano, sugar, cayenne, and salt and pepper to taste. Give it all a good stir so everything is well combined. The smell already starts to hint at what’s coming—warm and spicy!

3. Set it and forget it

Cover your slow cooker and set it to low for 8 hours or high for 4 hours. If you have the time, I recommend going low and slow for the best flavor development. (Pro tip: avoid peeking too often! Every time you lift the lid, you let heat escape and increase the cooking time.)

4. Serve it up

Once your chili is done, give it one last taste and adjust seasoning if needed. Ladle it into bowls and top with shredded cheddar cheese, a dollop of sour cream, and maybe a sprinkle of fresh chopped green onions. Pure comfort!

Variations to try: Make it your own

1. Spicier version: If you like your chili with a serious kick, add extra cayenne or a chopped jalapeño to the mix.
2. Lower carb: You’re already skipping the beans, so this recipe is pretty low-carb as is. If you want to keep it super keto-friendly, consider using crushed tomatoes with no added sugar instead of tomato sauce.
3. Vegetable boost: Add extra diced bell peppers or a small diced zucchini for more vegetables without adding beans. They’ll melt into the chili and add texture.
4. Vegan option: To make this vegan, replace the meat with a plant-based ground beef substitute and skip the cheese and sour cream topping. The spices and tomato flavors will still create a deeply satisfying chili.
5. Add a smoky twist: Try adding a dash of smoked paprika or a few dashes of liquid smoke to add a subtle, smoky flavor to your chili.

Serving and presentation tips

For a cozy, hearty meal, serve your no-bean chili in rustic bowls and top each with shredded cheddar, a dollop of sour cream, and a sprinkle of green onions or fresh cilantro. For a fun texture contrast, serve it with crispy tortilla chips or warm cornbread on the side. If you’re hosting, set up a “chili bar” with toppings like shredded cheese, sour cream, chopped jalapeños, diced onions, and even avocado slices. Everyone loves personalizing their bowl!

Recommended beverages to pair with your meal

This chili is bold and flavorful, so you’ll want drinks that complement the heat without overpowering it. Here are a few options that go great:

• Iced tea: A classic pairing. Sweet or unsweetened, the tea’s cooling effect is refreshing against the spices.
• Sparkling lime water: The fizz and slight acidity help cut through the richness of the chili, keeping your palate refreshed.
• Lemonade: The sweetness and acidity of lemonade balance the chili’s warmth nicely, especially if you like your chili on the spicy side.

Storing and reheating tips

Leftovers? Lucky you! Chili often tastes even better the next day as the flavors have more time to meld. Store your chili in an airtight container in the fridge for up to 4 days. To reheat, just pop it in a pot on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave it in a microwave-safe bowl, but stir halfway through for even heating.

For longer storage, freeze portions in freezer-safe containers or zip-top bags for up to 3 months. Just thaw in the fridge overnight before reheating.

Scaling the recipe: Make it for a crowd or just for two

This recipe is easy to scale up or down. If you want to double it for a crowd, make sure your slow cooker is large enough to accommodate the extra volume (at least 6-7 quarts). If you’re cooking for two, halve all the ingredients, and reduce the cooking time slightly—check after 6 hours on low or 3 hours on high.

Troubleshooting tips for perfect chili

• Too thick? Add a splash of beef broth or water to loosen it up.
• Too spicy? Stir in a bit of sugar or an extra dollop of sour cream to tone it down.
• Lacking flavor? A pinch more salt or a splash of Worcestershire sauce can add a depth that’s sometimes needed.

Give this no-bean chili a try!

I hope this Slow Cooker No Bean Chili recipe warms you up as much as it does for me and my family. It’s such a versatile, comforting dish that’s easy to customize and perfect for chilly evenings or big gatherings. Let me know how it turns out for you, and don’t be afraid to add your own twists!

FAQs

1. Can I use ground turkey instead of beef? Yes, you can substitute ground turkey for beef. The flavor will be slightly different, but still delicious.

2. How do I make it less spicy? If you’re sensitive to heat, reduce the cayenne pepper or omit it entirely.

3. Can I add beans if I want? Sure! Black beans or kidney beans make a great addition if you’re not set on keeping it bean-free.

4. Can I make this on the stovetop instead of a slow cooker? Absolutely. Just simmer on low heat for about 2 hours, stirring occasionally.

5. What’s the best way to thicken the chili if it’s too thin? If your chili turns out too thin, let it cook uncovered for the last 30 minutes, or stir in a little tomato paste to thicken.

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