Tasty Slow Cooker No Bean Chili

Tasty Slow Cooker No Bean Chili is the ultimate comfort food solution for busy weeknights, offering a rich, flavorful, and deeply satisfying meal without the fuss of constant stirring or the added fiber of beans. This recipe is perfect for anyone seeking a hearty and delicious chili that’s incredibly easy to prepare.

Key Ingredients for Tasty Slow Cooker No Bean Chili

• 2 pounds ground beef (80/20 or 85/15 fat content recommended for flavor)
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained (mild or original)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon olive oil (for browning the beef)

How to Make Tasty Slow Cooker No Bean Chili

This Tasty Slow Cooker No Bean Chili is a dream for busy cooks, requiring minimal prep and then letting your slow cooker do all the heavy lifting. It’s incredibly delicious, deeply satisfying, and boasts a rich, meaty texture that’s sure to become a family favorite. With just 20 minutes of hands-on preparation time, you can look forward to a comforting meal with minimal effort.

Step-by-Step Instructions

1. Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion and bell peppers to the same skillet with the browned beef. Cook for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic during the last minute of cooking until fragrant.
3. Combine Ingredients in Slow Cooker: Transfer the browned beef and vegetable mixture to your slow cooker. Add the undrained diced tomatoes, undrained Rotel tomatoes and green chilies, and beef broth.
4. Add Spices: Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly to ensure the spices are evenly distributed.
5. Cook Low and Slow: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
6. Adjust Seasoning: Before serving, taste the chili and adjust the salt and pepper if needed. If you prefer a thicker chili, you can remove the lid during the last hour of cooking on the high setting to allow some liquid to evaporate.

Why You’ll Love This Tasty Slow Cooker No Bean Chili

You’ll adore this Tasty Slow Cooker No Bean Chili for its deeply satisfying, rich, and hearty meat-centric flavor profile, devoid of beans for those who prefer it that way. It’s a true lifesaver for busy weeknights, offering a delicious, home-cooked meal that’s significantly more economical than ordering takeout or buying pre-made chili. The blend of savory beef, robust spices, and the subtle kick from the Rotel creates a complex and comforting taste that rivals any restaurant version.

Imagine a steaming bowl of this flavorful chili, topped with your favorite garnishes like shredded cheddar cheese, a dollop of sour cream, or a sprinkle of fresh cilantro. It’s the perfect way to warm up on a chilly evening or to impress guests with minimal effort. Don’t let another busy week pass you by without experiencing the ease and incredible taste of this no-bean slow cooker chili – it’s a recipe your whole family will request again and again!

Storing and Reheating Tips

For optimal freshness, allow your Tasty Slow Cooker No Bean Chili to cool completely before storing.

• Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Spoon cooled chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to reheat, thaw overnight in the refrigerator.
• Reheating:
  • Stovetop: Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until heated through.
  • Microwave: Reheat individual servings in a microwave-safe dish in 1-2 minute intervals, stirring between each, until hot.

Final Thoughts

This Tasty Slow Cooker No Bean Chili is a warm hug in a bowl, perfect for busy lives and hungry families. Give it a try; you’ll discover just how easy and incredibly satisfying homemade chili can be!

Tasty Slow Cooker No Bean Chili

Tasty Slow Cooker No Bean Chili is the ultimate comfort food solution for busy weeknights, offering a rich, flavorful, and deeply satisfying meal without the fuss of constant stirring or the added fiber of beans. This recipe is perfect for anyone seeking a hearty and delicious chili that’s incredibly easy to prepare.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil for browning the beef
• 2 pounds ground beef 80/20 or 85/15 fat content recommended for flavor
• 1 large onion chopped
• 2 bell peppers any color, chopped
• 4 cloves garlic minced
• 1 (28-ounce) can diced tomatoes undrained
• 1 (10-ounce) can Rotel diced tomatoes and green chilies undrained (mild or original)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper optional, for extra heat
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste

Equipment

• Large skillet
• Slow Cooker

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease.
   1 tablespoon olive oil, 2 pounds ground beef
2. Add the chopped onion and bell peppers to the same skillet with the browned beef. Cook for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic during the last minute of cooking until fragrant.
   1 large onion, 2 bell peppers, 4 cloves garlic
3. Transfer the browned beef and vegetable mixture to your slow cooker. Add the undrained diced tomatoes, undrained Rotel tomatoes and green chilies, and beef broth.
   1 (28-ounce) can diced tomatoes, 1 (10-ounce) can Rotel diced tomatoes and green chilies, 1 cup beef broth
4. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly to ensure the spices are evenly distributed.
   2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
6. Before serving, taste the chili and adjust the salt and pepper if needed. If you prefer a thicker chili, you can remove the lid during the last hour of cooking on the high setting to allow some liquid to evaporate.
   1 teaspoon salt, 1/2 teaspoon black pepper

Notes

Allow chili to cool completely before storing. Refrigerate for up to 3-4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.