Description
This Slow Cooker No Bean Chili is a hearty and flavorful chili made with a combination of ground beef and chuck roast, slow-cooked with tomatoes, spices, and vegetables for a rich and savory dish that’s perfect for cozy meals without the beans.
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
- 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 browning, then transfer the browned meat to the slow cooker.
- Sauté Vegetables: Using the same skillet, sauté the diced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for an additional minute to release the aromas.
- Combine Vegetables and Meat: Transfer the sautéed vegetables to the slow cooker with the browned meat.
- Add Liquids: Pour in the diced tomatoes, tomato paste, beef broth, and the optional beer into the slow cooker.
- Season the Chili: Stir in chili powder, ground cumin, smoked paprika, oregano, salt, and pepper to evenly distribute the spices.
- Cook Low and Slow: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and flavors have melded.
- Adjust Seasoning: About 30 minutes before serving, taste the chili and adjust seasonings if necessary to your preference.
- Serve: Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- Using both ground beef and chuck roast adds depth and texture to the chili.
- The beer is optional but adds a nice richness; substitute with more beef broth if preferred.
- For a thicker chili, cook uncovered during the last 30 minutes to let some liquid evaporate.
- Adjust spice levels according to taste by increasing or decreasing chili powder and smoked paprika.
- This recipe is naturally gluten free as long as the beef broth and beer (if used) are gluten free.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
