If you are craving a hearty, flavorful chili without the beans but packed with rich, meaty goodness, this Slow Cooker No Bean Chili Recipe is about to become your new go-to comfort food. It’s a perfect blend of tender ground beef and chuck roast slowly melded with vibrant peppers, onions, and a robust mix of spices, all simmered low and slow until every bite bursts with smoky, savory delight. Whether you’re planning a cozy weeknight dinner or feeding a hungry crowd, this recipe delivers a satisfying chili experience that’s both easy and utterly delicious.
Ingredients You’ll Need
Each ingredient in this Slow Cooker No Bean Chili Recipe plays a key role in building deep, satisfying layers of flavor. From the tender chunks of chuck roast and protein-packed ground beef to the colorful array of onions and bell peppers, every element contributes to the chili’s perfect balance of heartiness and freshness.
- 2 lbs ground beef: Provides a rich, meaty base that absorbs all the spices beautifully.
- 1 lb chuck roast (cut into 1-inch cubes): Adds tender chunks that melt in your mouth after slow cooking.
- 2 medium onions (diced): Bring sweetness and depth, softening perfectly as the chili cooks.
- 2 bell peppers (any color, diced): Offer a pop of color and subtle crunch for texture contrast.
- 4 cloves garlic (minced): Infuses robust aromatic flavor, lifting the entire dish.
- 2 14.5 oz cans diced tomatoes: Provide juicy acidity that balances the richness of the meat.
- 1 6 oz can tomato paste: Thickens and intensifies the tomato flavor for that classic chili heartiness.
- 2 cups beef broth: Adds savory depth and keeps everything moist during the long cook.
- 1/2 cup beer (optional): Contributes a subtle maltiness and extra complexity, but feel free to skip it.
- 3 tablespoons chili powder: The star spice that delivers warmth and authentic chili flavor.
- 2 teaspoons ground cumin: Brings earthiness and enhances the smoky notes.
- 2 teaspoons smoked paprika: Adds a gentle smoky sweetness that’s utterly addictive.
- 1 teaspoon oregano: Rounds out the spice profile with fragrant herbal tones.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
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—this important step locks in the flavor and adds savory depth to your chili. Transfer each batch of perfectly browned meat into your slow cooker, setting the foundation for a rich, meaty chili.
Step 2: Sauté the Vegetables
Using the same skillet, sauté diced onions and bell peppers until they’re softened and slightly caramelized, about five minutes. Adding garlic in the last minute brings aromatic freshness that complements the meat. This step ensures your chili has layers of flavor beyond just the spices and meat.
Step 3: Combine Vegetables with Meat
Transfer the sautéed vegetables directly into the slow cooker with the browned meat. The mingling of these ingredients now sets the stage for slow cooking to meld their flavors into one harmonious chili masterpiece.
Step 4: Add Tomatoes, Broth, and Beer
Pour in the diced tomatoes, tomato paste, beef broth, and optional beer. These liquids not only contribute moisture to keep everything luscious but bring complementary acidity and depth that balance the richness of the beef.
Step 5: Stir in the Spices
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper right into the slow cooker. Stir everything together well so the spices evenly coat the meat and vegetables, ensuring every bite is packed with robust flavor.
Step 6: Slow Cook to Perfection
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours. The long, slow cooking process tenderizes the chuck roast chunks to fall-apart deliciousness and lets all the flavors marry beautifully.
Step 7: Final Seasoning Adjustment
Thirty minutes before serving, give your chili a taste and adjust the seasonings as needed. Sometimes a pinch more salt or a dash of chili powder can bring it perfectly to life.
Step 8: Serve Up and Enjoy
Dish out your Slow Cooker No Bean Chili Recipe hot with any favorite toppings and sides. It’s ready to be the star of your meal, comforting and satisfying with every spoonful.
How to Serve Slow Cooker No Bean Chili Recipe
Garnishes
To elevate this chili even more, think about vibrant garnishes like shredded cheddar cheese, dollops of sour cream, freshly chopped cilantro, or sliced green onions. A squeeze of lime juice can also brighten the deep flavors and add a fresh zing that’s irresistible.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread, tortilla chips, or even a crisp green salad. If you want to keep it cozy, a side of steamed rice or buttery mashed potatoes can soak up every bit of that flavorful sauce.
Creative Ways to Present
Get creative by serving your chili in bread bowls for a fun, rustic vibe or topped over baked potatoes for a filling twist. You can also use it as a hearty filling for stuffed peppers or even nachos for an easy game day treat that’ll wow everyone.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully for up to 4 days in an airtight container in the refrigerator. The flavors often deepen overnight, making leftover chili just as delightful as fresh.
Freezing
You can freeze portions of this Slow Cooker No Bean Chili Recipe for up to 3 months. Just cool completely, pack into freezer-safe containers, and label. It’s perfect for busy days when you want a quick, comforting meal ready to reheat.
Reheating
Reheat your chili gently on the stovetop over low heat, stirring occasionally until warmed through. Alternatively, microwave in 1-minute bursts, stirring between, to ensure even heating without drying it out.
FAQs
Can I make this chili without the chuck roast?
Absolutely! If chuck roast isn’t available, using all ground beef still yields a rich and tasty chili. The chuck roast just adds extra tender bites that enhance texture.
Is it necessary to use beer in the recipe?
Beer is optional and adds a subtle maltiness and depth. If you prefer not to use alcohol, simply omit it and replace with extra beef broth for great flavor.
Can I add beans if I want to?
While this recipe is focused on being a no bean chili, you can absolutely add your favorite beans if you like. Kidney or pinto beans work well and add extra heartiness.
How spicy is this chili?
This chili has a warm, moderate spice level thanks to the chili powder and smoked paprika. You can adjust the heat by adding cayenne pepper or using a hotter chili powder to suit your taste.
What’s the best way to thicken the chili if it’s too watery?
If your chili seems thin, stirring in a bit more tomato paste or allowing it to cook uncovered for the last 30 minutes can help thicken the sauce to your liking.
Final Thoughts
This Slow Cooker No Bean Chili Recipe is a true game-changer when it comes to effortless, sturdy meals with big flavor. It’s the perfect dish to fall back on when you want something comforting, filling, and easy to prepare early in the day. Give it a try—you might just find it becoming your favorite chili to make and share!
Print
Slow Cooker No Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
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
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.
