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BEST Crockpot No-Bean Chili Recipe

BEST Crockpot No-Bean Chili Recipe

The BEST Crockpot No-Bean Chili Recipe is your answer to a satisfying and deeply flavorful meal that skips the beans for a richer, meatier experience, making it perfect for busy weeknights or casual gatherings. This recipe is incredibly versatile and adaptable to your taste preferences, ensuring a delicious outcome every time.
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Prep Time 15 minutes
Cook Time 3 minutes
Active Prep Time 15 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Chili, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 or 90/10 fat ratio recommended)
  • 1 large large yellow onion, finely chopped
  • 1 large large green bell pepper, seeded and finely chopped
  • 1 large large red bell pepper, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 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 heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Equipment

  • Large skillet
  • Spoon
  • Slow Cooker
  • Saucepan (for reheating)

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 browned. Drain off any excess grease.
    2 tablespoons olive oil, 2 pounds ground beef (80/20 or 90/10 fat ratio recommended)
  2. Add the chopped yellow onion and bell peppers to the same skillet (or directly to your slow cooker if it has a sauté function). Cook for 5-7 minutes until the onions are softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
    1 large large yellow onion, finely chopped, 1 large large green bell pepper, seeded and finely chopped, 1 large large red bell pepper, seeded and finely chopped, 4 cloves garlic, minced
  3. Transfer the browned ground beef and sautéed vegetables to your slow cooker.
    2 pounds ground beef (80/20 or 90/10 fat ratio recommended), 1 large large yellow onion, finely chopped, 1 large large green bell pepper, seeded and finely chopped, 1 large large red bell pepper, seeded and finely chopped, 4 cloves garlic, minced
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir to combine everything well.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 cup beef broth
  5. Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir in the salt and black pepper.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (optional, for heat), 1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
  6. 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.
  7. Before serving, taste the chili and adjust salt and pepper as needed. If you desire a thicker chili, you can remove the lid for the last 30-60 minutes of cooking on high heat.
    1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste

Notes

This recipe is perfect for busy weeknights. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.