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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

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.

  • Author: Amy at The Copper Table
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 8 hours
  • Category: Main Dishes and Sandwiches, Soups
  • Cuisine: American

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

Find it online: https://thecoppertable.com/slow-cooker-chili/