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
Scale
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.
