Slow Cooker No Bean Chili

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Need an easy and comforting cold weather meal perfect for Game Day or any other day of the week? Looking for a fresh take on chili or a way to use up some garden tomatoes? This Slow Cooker No Bean Chili is the one for you! I’ll share with you some meal prep tips, ideas for leftovers, and variations that will keep it interesting. Let it cook all day and then sit down to a bowl of goodness!

No bean chili in a gray bowl.

Chili is one of those dishes that just tastes better homemade instead of from a can. This recipe has been on the blog since 2019! What that means is, I’ve been making this chili for years and it turns out great every time. During the cold weather season, Busy seems to be my middle name thanks to sports and I need easy meals, but I bet you do too! I also love sharing them with you. Sometimes, it is just easier to prep and add something to the slow cooker in the morning and let it do all the work.

I do like to update recipes once in a while, and I decided it was time to jazz this one up with some more fresh produce (exactly what you’d expect from me, right?), new photos, and going deeper into some techniques that make this turn out really great. I always want to make sure I give you the best recipes possible!

What You’ll Need To Make The Best Chili Around


Chili normally relies on canned pantry ingredients to throw it together. I am going to show you how to make this chili from fresh tomatoes, with notes on how to swap out for canned if you prefer that. 

Here are a few noteworthy ingredients you’ll need, but be sure to check the recipe card for the full list.

Just a few ingredient notes

  • Fresh Tomatoes- I used Roma tomatoes, but you can use any other variety.
  • Beef Stock- This adds deep flavor along with extra liquid since we aren’t using canned tomatoes. Don’t worry, the chili will not be runny or watered down! See notes on stock if you are using canned tomatoes.
  • Fresh Jalapeno- This adds heat and a little color. You can use more than recipe calls for if you like it hotter!

Browning Ground Beef for The Slow Cooker

I want to talk about this for a moment. There are schools of thought out there that say you can put raw ground meat in a slow cooker and it will come out fine, but from a food safety perspective, this is risky. Ground meat needs to reach at least 140 degrees in less than two hours to avoid bacterial growth. 

For optimum safety, it really needs to reach 160 degrees to be safe. There are other reasons why you want to brown it first that aren’t safety related, such as:

  • The chili would be very greasy if the meat is not browned first. Browning allows the fat to render out.
  • The meat will not be brown, but a really unappetizing grayish color. No thank you!
  • Brown food just tastes better!

Again, I want to emphasize that most importantly, browning prevents bacterial growth because the browned meat will be added to the slow cooker already cooked, which helps it reach that safe temperature you need in more than enough time to impede bacterial growth.

Amy’s Tips for How to Build Bold Chili Flavor

build those layers of flavor!
  • Roast The Fresh Tomatoes- This is not as time consuming as you think, because the roasting can happen while you brown the meat. Be sure to see my tips for prepping some steps ahead of time!
  • Brown the Onions and Jalapeno- Again, we are just building layers of flavor here. Brown means yummy! I’m not talking about burning them of course, but a nice golden brown on these veggies helps this chili shine.
  • Chopped onion and garlic for chili.
    Chop the onion and garlic.
  • Diced jalapeno.
    Chop the jalapeno and remove seeds if needed.
  • Ground beef, garlic, jalapeno, and onion in browning in a pan.
    Brown the meat and veggies.
  • Blend the roasted tomatoes to crush.
  • Add the spices to the chili.
    Add the meat mixture and spices.
  • Adding the tomatoes to the slow cooker.
    Add the tomatoes and beef stock (see instructions).

No Bean Chili Variations And Ideas You’ll Love

I love adding yummy toppings to chili! Here are a few of my favorites: I like avocado crema, pickled shallots, tomatillo salsa, chopped fresh jalapeno, shredded cheese, and chopped raw onion. I like eating this with an easy green salad or maybe some roasted broccoli to round out the meal.

Want your chili spicier? I have made this with serrano chilies and it has come out wonderful!

Slow Cooker No Bean Chili Meal Prep & Make-Ahead Tips

The tomatoes can be roasted ahead of time and refrigerated for a couple of days before using. Or, you can just use canned tomatoes if needed. This chili reheats nicely in the microwave or on low on the stovetop, so you can make it a day or two in advance if you need.

I hope this recipe is something you make over and over again. If you loved this recipe, be sure to comment and leave a rating! Want all the latest updates to your email inbox? Be sure to sign up for my newsletter. Happy Cooking!

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Adding chopped raw onion to a bowl of no bean chili.

Slow Cooker Chili No Beans

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5 from 1 review

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This Slow Cooker No Bean Chili is the perfect meal for a busy day, Game Day, or most any other time! It uses fresh tomatoes (with an option for using canned). This might become your new favorite chili!

  • Total Time: 8 hours 20 minutes
  • Yield: 8 1x

Ingredients

Units Scale
 
  • 4 teaspoons of Oil
  • 3 pounds of Ground Beef (I use 85/15)
  • 1 medium Yellow Onion (about 3/4 cup chopped)
  • 2 large Jalapenos
  • 4 cloves of Garlic
  • 2 1/2 teaspoons of Salt
  • 2 teaspoons of Pepper
  • 1 Tablespoon of Ground Cumin
  • 1 Tablespoon of Ancho Chili Powder
  • 1 Tablespoon of Chipotle Chili Powder
  • 1 6oz can of Tomato Paste
  • 3 pounds of Roma or other Fresh Tomatoes (or 2 28 ounce cans of Crushed Tomatoes)
  • 2 cups of Beef Stock

Instructions

  1. Turn your oven on to 425 degrees. Heat 2 teaspoons of the oil in a large Dutch oven over medium high heat.
  2. Add 3 pounds of ground beef to the pot, and chop the onion while the meat begins to brown. While it browns, chop the tomatoes. This does not have to be fancy, you can quarter them.
  3. Place the tomatoes on a rimmed baking sheet and drizzle the other 2 teaspoons of oil over them.
  4. Roast the tomatoes for 20 to 25 minutes while the meat and other veggies brown.
  5. Chop the onion, the 4 cloves of garlic, and jalapenos. Remove the seeds from the jalapenos if you want less heat. Add them to the Dutch oven with the meat, cooking for about 15 to 20 minutes until meat is no longer pink and the veggies are lightly browned.
  6. Drain the fat from the meat mixture and add to the slow cooker. Add the 2 1/2 teaspoons of salt, 2 teaspoons of pepper, 1 Tablespoon of cumin, both chili powders, and the 6 ounce can of tomato paste to the slow cooker. Stir well.
  7. If using fresh tomatoes, scrape them into a blender or food processor and pulse a few times until they are crushed. Do not worry about removing the skins. If using canned tomatoes instead, add them here at this step.
  8. If you are using fresh tomatoes, stir in the 2 cups of beef stock. You can skip this step if you are using canned tomatoes.
  9. Place the lid on the slow cooker and cook on low for 8 hours. Spoon into bowls, add your favorite toppings and enjoy!

Notes

This will keep in an airtight container or a gallon freezer bag in the refrigerator for up to five days. It can be frozen for up to one month in a tightly sealed freezer bag.

If you make the roasted tomatoes in advance, the chili will not store in the refrigerator quite as long. So if you roast the tomatoes one day in advance, the chili will keep refrigerated for up to 4 days.

To defrost, Cut the freezer bag from the chili and add the frozen chili to a pot or saucepan, and warm over low to medium low heat until warm. It can also be defrosted in the refrigerator, just be sure to pull it out of the freezer a couple of days ahead of time.

Nutrition

  • Serving Size: 1 cup
  • Calories: 401
  • Sugar: 11.8 g
  • Sodium: 1391.7 mg
  • Fat: 11.3 g
  • Carbohydrates: 20.9 g
  • Protein: 55 g
  • Cholesterol: 135.6 mg

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