Simple Slow Cooker Chili Recipe (No Beans)
A hearty, flavor-packed beef chilli made without beans — minimal prep, maximum flavor, and freezer-friendly too. Perfect for families who love a thick, meaty chilli loaded with spices and all their favorite toppings.
Ingredients
- lbs Ground beef
- 1 tbsp Olive oil For sautéing the onions
- 1 large Yellow onion Diced
- 1 Red bell pepper Diced
- 1 Green bell pepper Diced
- 3 cloves Garlic Minced
- 1 can (14.5 oz) Diced tomatoes Or use Rotel with green chiles for extra heat
- 1 can (15 oz Tomato sauce
- 2 tbsp Tomato paste Added in the last 30 minutes to thicken
- 1 cup Beef broth Adjust to desired consistency
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- ½ tsp Dried oregano
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼ tsp Crushed red pepper flakes Optional, for added heat
- Hot sauce
Instructions
- Step 1 — Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté for 3–4 minutes until softened and translucent. Add the ground beef and cook, breaking it apart, until fully browned. Drain excess grease, then transfer the beef and onions into the slow cooker.Step 2 — Add Remaining Ingredients: While the beef is cooking, dice the bell peppers and mince the garlic. Once the beef is in the slow cooker, add the diced tomatoes, tomato sauce, beef broth, bell peppers, garlic, and all of the spices. Stir everything together well to combine. Do not add the tomato paste yet.Step 3 — Slow Cook: Place the lid on the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the peppers are tender and the chili is fragrant and fully developed in flavor.Step 4 — Thicken and Serve: About 30 minutes before serving, stir in the tomato paste to thicken the chili. Taste and adjust seasoning as needed. Ladle into bowls and serve with your favorite toppings such as shredded cheddar cheese, sour cream, sliced jalapeños, green onions, and tortilla chips.
Notes
- For extra heat: Swap plain diced tomatoes for Rotel with green chiles, and add a few dashes of hot sauce or extra red pepper flakes.
- Too thick? Stir in a splash of beef broth to loosen the chili to your preferred consistency.
- Too thin? Add a bit more tomato paste and leave the lid slightly ajar for the last 30 minutes.
- Don't overcook: While the slow cooker is forgiving, cooking well past the maximum time can dry out the beef and reduce the liquid too much.
- Freezing: Cool completely before storing in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Refrigerating: Store leftovers in an airtight container for up to 3–4 days. Reheat on the stovetop, microwave, or on the slow cooker's warm setting.
- Protein swaps: Ground turkey, chicken, or bison can all be used in place of ground beef.
- Optional add-ins: Feel free to toss in a can of rinsed kidney, black, or pinto beans if you'd like to bulk it up.