If you crave a hearty, rich bowl of comfort without the beans getting in the way, this Slow Cooker No Bean Chili Recipe is going to be your new best friend. Bursting with savory ground beef and tender chunks of chuck roast, infused with bold spices and simmered low and slow, it’s the perfect dish to satisfy chilly evenings or feed a crowd with minimal fuss. This chili is all about deep, meaty flavors with a luscious tomato base that lets every spice shine through, making it a standout in your slow cooker dinner rotation.
Ingredients You’ll Need
The magic of this Slow Cooker No Bean Chili Recipe lies in its straightforward, yet thoughtfully chosen ingredients that build layers of taste and texture. Each item plays a crucial role, from the rich beef cuts to the fresh veggies and aromatic spices, creating a stew that’s comforting, colorful, and perfectly balanced.
- 2 lbs ground beef: Adds savory richness and a hearty texture that forms the chili’s meaty foundation.
- 1 lb chuck roast (cut into 1-inch cubes): Slow cooking these cubes makes them incredibly tender and flavorful, elevating the chili’s depth.
- 2 medium onions (diced): These soften beautifully and bring a subtle sweetness to balance the spices.
- 2 bell peppers (any color, diced): Their vibrant color and slight crunch brighten the dish, giving it freshness.
- 4 cloves garlic (minced): A punch of aromatic, savory flavor that permeates every bite.
- 2 14.5 oz cans diced tomatoes: Provide a juicy, tangy base that keeps the chili moist and flavorful.
- 1 6 oz can tomato paste: Concentrates the tomato essence, adding thickness and boldness.
- 2 cups beef broth: Infuses more beefy depth while keeping the chili saucy and smooth.
- 1/2 cup beer (optional): Adds complexity and a slight malty note, but it’s entirely optional if you prefer to skip alcohol.
- 3 tablespoons chili powder: The spice star of the show that delivers warmth and signature chili flavor.
- 2 teaspoons ground cumin: Gives an earthy undertone that perfectly complements the meat and heat.
- 2 teaspoons smoked paprika: Adds a subtle smoky dimension that makes this chili feel extra homey.
- 1 teaspoon oregano: Brings a hint of herbal brightness to tie all the flavors together.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient’s natural flavor.
How to Make Slow Cooker No Bean Chili Recipe
Step 1: Brown the Meat
Start by heating a large skillet over medium-high heat. Brown the ground beef and chuck roast cubes in batches to avoid overcrowding and ensure a nice sear. This step locks in the juices and builds a deep, beefy flavor base. Once browned, transfer all the meat to your slow cooker—the vessel where the magic really happens.
Step 2: Sauté the Vegetables
In the same skillet, sauté the diced onions and bell peppers until they soften and become fragrant, about five minutes. Stir in the minced garlic and cook for an additional minute to release its aroma. This quick sauté enriches the flavors beyond what raw veggies would provide, creating a savory base layer for your chili.
Step 3: Combine Ingredients in the Slow Cooker
Transfer the softened vegetables right into the slow cooker with the meat. Add the diced tomatoes, tomato paste, beef broth, and if you’re feeling adventurous, the optional beer. The liquid components meld everything together, ensuring each bite is juicy and flavorful.
Step 4: Add Spices
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, and season everything generously with salt and pepper. Stir well so all the spices evenly coat the meat and vegetables. This seasoning blend is what truly defines the character of this chili.
Step 5: Slow Cook to Perfection
Cover your slow cooker and let it work its magic. Cook on low for 8 to 10 hours to allow the flavors to deepen and the chuck roast to become meltingly tender. If your day is busier, cooking on high for 4 to 6 hours also delivers great results. The long cook time is what makes this Slow Cooker No Bean Chili Recipe so irresistibly delicious.
Step 6: Final Taste and Adjust
About 30 minutes before serving, give the chili a taste and adjust the seasoning with more salt, pepper, or even an extra pinch of chili powder if you want a bit more kick. This last step ensures the flavors are perfectly balanced and ready to impress at mealtime.
Step 7: Serve Hot with Your Favorite Toppings
Dish out your chili while it’s hot and delicious, ready to be personalized with all your favorite garnishes. This is where you can get creative and truly make this recipe your own.
How to Serve Slow Cooker No Bean Chili Recipe
Garnishes
An amazing chili is only enhanced by thoughtful toppings. Try shredded cheddar or Monterey Jack cheese for creamy richness, a dollop of sour cream for tanginess, and fresh chopped cilantro or green onions for a pop of color and brightness. If you like a little heat, sliced jalapeños or a drizzle of hot sauce are terrific additions too.
Side Dishes
Serve this chili with classic companions like warm cornbread or crusty bread to soak up every last drop. For a lighter contrast, a crisp salad with lime vinaigrette refreshes the palate. Rice or tortilla chips also work beautifully if you want a heartier meal.
Creative Ways to Present
For a party or family night, turn your chili into a nacho platter by layering it over tortilla chips and topping with cheese, jalapeños, and olives before broiling until melty. Alternatively, stuff baked potatoes with this chili for a comforting and filling presentation. It’s versatile, so feel free to experiment and find what you love best.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker No Bean Chili Recipe actually tastes even better the next day as the spices continue to meld. Store leftovers in airtight containers in the refrigerator for up to 4 days, making it an excellent option for make-ahead meals or busy weeknights.
Freezing
You can freeze chili with confidence! Portion it into freezer-safe containers or heavy-duty freezer bags and keep for up to 3 months. Just be sure to leave some room for expansion and label with the date so you can enjoy your delicious chili anytime you want.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. If frozen, thaw overnight in the fridge first to ensure even heating. You can also use the microwave, covered, stirring halfway for perfectly hot chili ready to enjoy again.
FAQs
Can I use ground turkey instead of beef in this Slow Cooker No Bean Chili Recipe?
Absolutely! Ground turkey works well as a leaner alternative, but because it has less fat, consider adding a bit of olive oil when browning for extra moisture and flavor.
Is it necessary to brown the meat before adding it to the slow cooker?
Browning the meat adds a rich, caramelized flavor that really enhances the chili. While you can skip this step for convenience, the taste won’t be quite as deep or complex.
Can I omit the beer, and what can I use as a substitute?
If you prefer to avoid alcohol, simply leave the beer out or replace it with extra beef broth or a splash of brewed coffee to add a similar depth without the alcohol.
Why is this chili made without beans?
Some people prefer their chili without beans for a smoother texture or to keep it low-carb. This Slow Cooker No Bean Chili Recipe is designed to focus on the meat and spices, resulting in a rich, satisfying dish without the traditional beans.
How spicy is this recipe, and can I adjust the heat?
The chili has a mild to medium heat level from the chili powder and smoked paprika. Feel free to increase the chili powder or add cayenne pepper if you want it spicier, or reduce the spices for a milder version.
Final Thoughts
This Slow Cooker No Bean Chili Recipe has quickly become a beloved staple for cozy nights and casual get-togethers. Its hearty meatiness, bold flavors, and easy prep make it a winner every time. I can’t wait for you to try it yourself and experience how simply delicious chili can be without the beans stealing the spotlight!
Print
Slow Cooker No Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker No Bean Chili is a hearty, flavorful dish perfect for chili lovers who prefer a bean-free version. Using a combination of ground beef and tender chuck roast, slow-cooked with aromatic spices, vegetables, and rich tomato base, it delivers a comforting and savory meal with minimal hands-on time.
Ingredients
Meat
- 2 lbs ground beef
- 1 lb chuck roast, cut into 1-inch cubes
Vegetables
- 2 medium onions, diced
- 2 bell peppers (any color), diced
- 4 cloves garlic, minced
Liquids & Canned Goods
- 2 (14.5 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 1/2 cup beer (optional)
Spices & Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Brown the Meat: Heat a large skillet over medium-high heat. Brown the ground beef and chuck roast in batches to ensure even searing and avoid overcrowding, transferring the browned meat to the slow cooker as you go.
- Sauté Vegetables: In the same skillet, cook the diced onions and bell peppers until softened, which takes about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Transfer the sautéed vegetables into the slow cooker with the browned meat.
- Add Liquids and Tomatoes: Pour in the diced tomatoes, tomato paste, beef broth, and beer if using, into the slow cooker.
- Season the Chili: Stir in the chili powder, cumin, smoked paprika, oregano, as well as salt and pepper to taste, ensuring everything is well combined.
- Cook the Chili: Cover and cook on low heat for 8 to 10 hours, or alternatively on high heat for 4 to 6 hours, allowing the flavors to meld and the meat to become tender.
- Adjust Seasonings: About 30 minutes before serving, taste the chili and adjust the seasonings as needed for your preferred flavor balance.
- Serve: Serve the chili hot, garnished if desired with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- If you prefer a thicker chili, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Using the optional beer adds a subtle depth of flavor, but it can be omitted or replaced with extra beef broth.
- For a spicier version, add a diced jalapeño pepper or a pinch of cayenne pepper with the vegetables.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
