A bowl of chili can look thick in the slow cooker, then turn watery the moment you serve it. The usual cause is too much liquid or beef that went into the pot without being browned first. This Slow Cooker No Bean Chili Recipe avoids both problems, so you get a rich, meaty bowl that holds up under cheese, sour cream, or sliced green onions.
You will brown the beef, soften the vegetables, wake up the spices in the hot pan, and let the slow cooker finish the work. Tomato paste gives the sauce body. A small amount of beef broth keeps it from becoming dry. Since there are no beans, every spoonful stays focused on tender beef, tomatoes, peppers, and warm chili flavor.
Plan on about 25 minutes of hands-on work. The chili then cooks for 4 hours on High or 7 hours on Low in a 6-quart slow cooker. The steps are written for a first-time cook, with clear amounts and signs to watch for. By the end, you will have a thick, hearty chili that is ready for dinner, meal prep, or the freezer.
What You Need
Ingredients
- 2 pounds 85% lean ground beef
- 1 medium yellow onion
- 1 large red bell pepper
- 4 garlic cloves
- 2 cans diced tomatoes, 14.5 ounces each, undrained
- 1 can tomato sauce, 15 ounces
- 1 can tomato paste, 6 ounces
- ½ cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1½ teaspoons fine salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, optional
Tools
- 6-quart slow cooker
- 12-inch skillet
- Large cutting board
- Chef’s knife
- Wooden spoon or firm spatula
- Measuring cups and spoons
- Can opener
- Heatproof bowl for grease
- Ladle
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Diced avocado
- Crushed corn chips
At a Glance
- Chop the onion, bell pepper, and garlic.
- Brown the ground beef in a skillet.
- Drain the excess grease.
- Soften the onion and bell pepper.
- Bloom the garlic and chili spices.
- Transfer the beef mixture to the slow cooker.
- Add the tomatoes, broth, and seasonings.
- Stir the Slow Cooker No Bean Chili Recipe until evenly combined.
- Cook the chili until thick and tender.
- Adjust the thickness and seasoning.
- Serve the chili with your favorite toppings.
Chop the onion, bell pepper, and garlic
Use a large cutting board so the pieces do not spill onto the counter. Prepare the vegetables in this order: peel and dice 1 medium yellow onion, remove the stem and seeds from 1 red bell pepper, cut the pepper into ½-inch pieces, and mince 4 garlic cloves. Keep the garlic in a separate small bowl because it cooks much faster than the onion and pepper.
Brown the ground beef in a skillet
Heat a 12-inch skillet over medium-high heat for 1 minute, then add 2 pounds of 85% lean ground beef. Spread it into an even layer and leave it alone for 2 minutes so the bottom can brown. Break the meat into small chunks with a wooden spoon and cook for 6 to 8 minutes, until no pink remains. Dark brown spots add flavor. Black spots mean the heat is too high.
Drain the excess grease
Tilt the skillet slightly and push the beef to the higher side. Spoon the pooled grease into a heatproof bowl until about 1 tablespoon remains in the pan. That small amount will help cook the vegetables in the next step. Do not pour hot grease down the sink. Let it cool, then seal it in the trash.
Soften the onion and bell pepper
The skillet should still have about 1 tablespoon of beef fat in it. Add the diced onion and bell pepper to the browned beef. Cook over medium heat for 4 to 5 minutes, stirring every minute, until the onion looks partly clear and the pepper begins to bend. They do not need to become fully soft yet. This short cook removes their raw bite while leaving enough texture to hold up during the long slow-cooker time.
Bloom the garlic and chili spices
Thirty seconds is enough time to bring out the flavor of the seasonings. Lower the heat to medium-low, then add the minced garlic, 3 tablespoons chili powder, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, and optional ¼ teaspoon cayenne. Stir without stopping for 30 to 45 seconds. Take the skillet off the heat as soon as the mixture smells warm and smoky. Burned garlic tastes bitter and cannot be covered by the tomatoes.
Transfer the beef mixture to the slow cooker
A 6-quart slow cooker gives the chili enough room to heat evenly without splashing over the rim. Spoon the beef and vegetable mixture into the crock, including any juices left in the skillet. Use a rubber spatula to scrape the pan clean. Spread the mixture across the bottom in an even layer so the wet ingredients added next can mix through it without leaving dry pockets.
Add the tomatoes, broth, and seasonings
Keep the diced tomatoes undrained because their juice becomes part of the sauce. Add these ingredients to the slow cooker: two 14.5-ounce cans diced tomatoes, 15 ounces tomato sauce, 6 ounces tomato paste, ½ cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1½ teaspoons salt, and ½ teaspoon black pepper. Place the tomato paste in several small spoonfuls instead of one large lump. It will blend into the chili faster in the next step.
Stir the Slow Cooker No Bean Chili Recipe until evenly combined
Look along the bottom and edges of the crock as you stir. Fold the wet ingredients through the beef with a large spoon until no thick streaks of tomato paste remain. The mixture should look dense but loose enough to move when stirred. Resist adding more broth at this point. The tomatoes, onion, pepper, and beef will release more liquid as they cook.
Cook the chili until thick and tender
Choose Low for 7 hours for the deepest flavor, or High for 4 hours when dinner needs to be ready sooner. Cover the slow cooker and leave the lid closed while the chili cooks. Opening it releases heat and can add 15 to 20 minutes to the cooking time. The chili is ready when the peppers are tender, the sauce coats the spoon, and small bubbles appear around the edges. Turn the cooker to Warm if you are not serving it within 30 minutes.
Thicken the chili to your liking
Check the chili after its full cook time. If the sauce looks thinner than you want, remove the lid and switch the slow cooker to High. Cook uncovered for 20 to 30 minutes, stirring once halfway through, until the sauce clings to the spoon. For faster thickening, stir in 1 extra tablespoon of tomato paste. Avoid flour or cornstarch unless needed, since either one can make the sauce feel gummy.
Season the chili before serving
Taste one spoonful after it cools for a few seconds. Add salt in ¼-teaspoon amounts, stirring and tasting after each addition. For more heat, mix in cayenne ⅛ teaspoon at a time. A flat-tasting chili may need 1 teaspoon of Worcestershire sauce rather than more spice. Let any final additions cook for 5 minutes so they blend into the sauce.
Serve the chili with your favorite toppings
Ladle about 1½ cups into each bowl while the chili is hot. Add shredded cheddar, sour cream, sliced green onions, diced avocado, or crushed corn chips. Set extra toppings on the table so each person can finish their own bowl. Refrigerate leftovers within 2 hours in shallow, covered containers.
Fix Common Chili Problems
Check the sauce before serving. Most texture and flavor problems can still be fixed while the chili is hot.
| If This Happens | Try This |
|---|---|
| The chili looks thin | Remove the lid and cook on High for 20 to 30 minutes. Stir in 1 tablespoon tomato paste if it needs more body. |
| The chili is too thick | Stir in warm beef broth 2 tablespoons at a time. Stop when the sauce moves freely but still coats a spoon. |
| Grease pools on top | Skim the surface with a wide spoon. A clean paper towel can also be laid flat on top for 1 second, then lifted away with tongs. |
| The flavor tastes flat | Add salt in ¼-teaspoon amounts or stir in 1 teaspoon Worcestershire sauce. Cook for 5 minutes, then taste again. |
| The chili is too spicy | Mix in ¼ cup tomato sauce. Serve each bowl with sour cream, cheese, or avocado to soften the heat further. |
Slow Cooker No Bean Chili Questions
Can I use ground turkey instead of beef?
Yes. Use 2 pounds of ground turkey and add 1 tablespoon oil to the skillet before browning it. Turkey is leaner, so the oil helps keep it from sticking.
Can I replace the diced tomatoes?
Use the same amount of crushed tomatoes for a smoother sauce. The chili may become thicker, so keep a little extra broth nearby.
Can I prepare the ingredients the night before?
Yes. Chop the vegetables, measure the spices, and brown the beef mixture. Let the cooked mixture cool, cover it, and keep it in the refrigerator. Assemble the chili before starting the slow cooker.
Can I put raw ground beef in the slow cooker?
Brown it first for this recipe. Browning breaks the meat into small pieces, removes excess grease, and gives the finished chili a deeper flavor.
Can I freeze the leftover chili?
Yes. Let it cool, divide it into freezer-safe containers, and leave a little room at the top. Thaw it in the refrigerator, then reheat it until hot throughout.
How can I make the chili mild?
Leave out the cayenne and choose a mild chili powder. Start with 2 tablespoons chili powder, then add the final tablespoon after tasting near the end of the cook time.
Slow Cooker No Bean Chili Quick Reference
Makes about 8 servings in a 6-quart slow cooker
What You Need
- 2 pounds ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- Two 14.5-ounce cans diced tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne, optional
Steps
- Chop the onion, pepper, and garlic.
- Brown the beef for 6 to 8 minutes.
- Drain the grease, leaving 1 tablespoon.
- Soften the onion and pepper for 4 to 5 minutes.
- Bloom the garlic and spices for 30 to 45 seconds.
- Transfer the beef mixture to the slow cooker.
- Add the tomatoes, broth, sauce, and seasonings.
- Stir until no tomato paste streaks remain.
- Cook on Low for 7 hours or High for 4 hours.
- Thicken uncovered for 20 to 30 minutes if needed.
- Taste, season, and serve with toppings.
Active Time: About 25 minutes
Enjoy Slow Cooker No Bean Chili Recipe
You now have a thick, rich Slow Cooker No Bean Chili Recipe with tender beef, soft peppers, and plenty of warm spice. Browning the meat and limiting the broth keeps the sauce hearty instead of watery.
Serve it tonight with your favorite toppings, then save the leftovers for lunch or freeze a batch for another meal.
Pin this recipe so the ingredient list and cook times are ready the next time chili is on the menu.
Hearty Slow Cooker No Bean Chili Recipe
Ingredients
Equipment
Method
- Dice the onion and bell pepper. Mince the garlic and keep it separate from the other vegetables because it cooks more quickly.
- Heat a large skillet over medium-high heat for 1 minute. Add the ground beef and spread it into an even layer. Leave it undisturbed for 2 minutes, then break it into small pieces. Cook for 6 to 8 minutes, until no pink remains.
- Push the beef to one side of the skillet. Spoon the excess grease into a heatproof bowl, leaving about 1 tablespoon in the pan.
- Add the diced onion and bell pepper to the skillet. Cook over medium heat for 4 to 5 minutes, stirring often, until the onion begins to look clear and the pepper starts to soften.
- Reduce the heat to medium-low. Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne, if using. Stir constantly for 30 to 45 seconds, until fragrant. Remove the skillet from the heat before the garlic begins to brown.
- Spoon the beef, vegetables, spices, and any juices from the skillet into a 6-quart slow cooker. Scrape the skillet with a rubber spatula to capture the browned bits.
- Add the diced tomatoes with their juices, tomato sauce, tomato paste, beef broth, Worcestershire sauce, salt, and black pepper.
- Stir until the beef is evenly distributed and no thick streaks or lumps of tomato paste remain. The uncooked chili should look dense rather than soupy.
- Cover and cook on Low for 7 hours or High for 4 hours. Keep the lid closed during cooking. The chili is ready when the peppers are tender and the sauce coats the back of a spoon.
- For thicker chili, remove the lid and cook on High for 20 to 30 minutes. Stir once halfway through. You may also stir in 1 additional tablespoon of tomato paste.
- Taste the chili and add more salt in ¼-teaspoon amounts if needed. For more heat, add cayenne ⅛ teaspoon at a time. Ladle about 1½ cups into each bowl and add your preferred toppings.
Notes
- Do not add extra broth at the beginning. Slow cookers trap steam, and the beef, tomatoes, onion, and pepper release more liquid as they cook.
- Use low-sodium broth. This gives you better control over the final salt level.
- Choose the right beef. Ground beef that is about 85% lean provides good flavor without leaving the chili overly greasy.
- Brown the beef first. This improves the texture, removes excess fat, and gives the chili a deeper flavor.
- Keep the lid closed. Lifting the lid can add 15 to 20 minutes to the cooking time.
- For a milder chili, leave out the cayenne and begin with 2 tablespoons of chili powder. Add more after tasting.
- For a smoother sauce, replace the diced tomatoes with the same amount of crushed tomatoes.
- For ground turkey, use 2 pounds of turkey and add 1 tablespoon of oil to the skillet before browning.
