Crock Pot No-Bean Beef Chili

Why You’ll Love Crock Pot No-Bean Beef Chili Recipe

It’s hands‑off: just brown the meat, dump into the slow cooker with the sauce and spices, and cook.
It’s versatile: you can easily adjust the spiciness, add extra vegetables or different meats.
It’s high in protein and naturally gluten‑free and lower in carbohydrates (because no beans).
It’s ideal for meal‑prep: make it in the morning and come home to dinner ready.
It gives you that deep, slow‑cooked flavor without needing to watch the pot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lean ground beef (or cubed lean stewing beef)
tomato sauce
tomato paste
optional: stewed tomatoes
chili powder
salt
freshly ground black pepper
optional: hot pepper sauce or cayenne

Directions

1. Brown the meat in a large skillet over medium heat, stirring to break it up.

2. When the meat is no longer pink, drain the fat and spoon the meat into the slow cooker.

3. Add the tomato sauce, tomato paste, and, if using, the stewed tomatoes, plus the chili powder.

4. Stir to combine, then add salt and black pepper to taste.

5. If you like heat, add hot pepper sauce or cayenne.

6. Cover and cook on low for about 6 to 8 hours, or on high for about 3 ½ to 4 hours.

7. Taste and adjust seasonings if needed.

8. Serve hot with your preferred sides—cornbread, tortillas, rice, or toppings like shredded cheese, sour cream, green onions, cilantro.

Servings and timing

Prep time: ~20 minutes
Cook time: ~8 hours on low (or ~3½–4 hours on high)
Total time: ~8 hours 20 minutes
Servings: about 4 to 6 servings

Variations

• Add chopped onions, minced garlic, and chopped bell pepper in with the meat for extra veggie flavor.

• If you miss beans, add a drained can of pinto beans, black beans, or kidney beans about an hour before it finishes cooking.

• Substitute the beef with ground pork, sausage meat, ground turkey or chicken for a different twist.

• Add a few tablespoons of minced jalapeños or a can of chopped green chiles if you like things spicier.

• For a richer chili, you could add a splash of beef broth or a bit of dark beer during cooking.

Storage/Reheating

Cool the chili to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
For freezing: portion into freezer‑safe containers and freeze for up to 2–3 months.
To reheat: thaw in the refrigerator overnight (if frozen), then warm on the stove over medium heat, stirring occasionally until heated through (about 10‑15 minutes). If refrigerated only, reheat directly on the stove or in the microwave until piping hot.
If the chili thickens too much when stored, you can stir in a splash of water or beef broth while reheating to reach the desired consistency.

FAQs

1. Can I use ground turkey or chicken instead of beef?

Yes — you can substitute ground turkey or chicken (or even ground pork or sausage) and the chili will still come out flavorful. The cooking time may be similar, though lean turkey may need careful handling so it doesn’t dry out.

2. Why is this a “no‑bean” chili?

This version intentionally omits beans, making it higher in protein per bite and lower in carbs. If you prefer beans, you can easily add them as a variation.

3. Can I make this on the stovetop instead of a slow cooker?

Yes — you could brown the meat, then add the sauce, paste, spices and simmer on low for about 1 to 2 hours, stirring occasionally until flavors meld. The texture and depth may vary slightly compared to the slow‑cooked version.

4. How spicy is this chili and can I adjust the heat?

The baseline heat is moderate from the chili powder; if you add hot pepper sauce or cayenne it becomes spicier. You can adjust based on your preference — use more or less chili powder, omit the cayenne, or add jalapeños for extra heat.

5. What are good toppings or sides for this chili?

Some good toppings: shredded cheese, green onions, sour cream, cilantro, pico de gallo. Good sides: cornbread, flour or corn tortillas, steamed rice, or even crusty bread.

6. Is this recipe gluten‑free?

Yes — as written it is naturally gluten‑free (assuming your tomato sauce/paste have no gluten ingredients). Always check labels if you’re cooking for someone with gluten sensitivities.

7. Can I add vegetables to make it more nutritious?

Absolutely — you can add chopped onions, garlic, bell peppers, shredded carrots, or even chopped zucchini. Add them when browning the meat or early in the cooking process.

8. Does the chili keep its flavor if reheated?

Yes. This chili holds up well as leftovers, and in fact the flavors often deepen after resting in the fridge overnight. Just be sure to reheat thoroughly until piping hot.

9. What if my chili is too thick after cooking?

If it’s too thick, stir in a bit of beef broth or water when reheating until you reach your desired consistency. If it’s too thin, you can uncover and cook for a little longer, or mash some of the ingredients to thicken it slightly.

10. Can I double this recipe for a larger crowd?

Yes — you can scale up the ingredients for a larger batch. Make sure your slow cooker is large enough to accommodate the increased volume and adjust cooking time if needed (the thicker the contents, the slightly longer the time).

Conclusion

If you’re looking for a bold, comforting chili that’s simple to prep and delivers rich flavor with minimal effort, this no‑bean slow‑cooker chili is a perfect go‑to. It gives you the warmth and heartiness of a classic chili, while being flexible enough to adapt to your meat choice, spice level, and add‑in preferences. Set it in the morning, come home to a delicious meal ready to serve — and enjoy one of the most satisfying easy dinners you’ll make.

Crock Pot No-Bean Beef Chili

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This hearty Crock Pot No-Bean Chili is a rich and flavorful dish made with ground beef, tomatoes, and a blend of spices—perfect for those who prefer a bean-free chili.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/2 cup beef broth or water
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes, optional

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Instructions

1. In a large skillet over medium heat, brown the ground beef with the chopped onion until fully cooked, about 8 to 10 minutes.
2. Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
3. Drain off any excess fat and transfer the beef mixture to the crock pot.
4. Stir in the diced tomatoes, tomato sauce, tomato paste, and beef broth or water.
5. Add the chili powder, ground cumin, oregano, salt, black pepper, and crushed red pepper flakes if using. Mix well.
6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
7. Taste and adjust seasoning before serving.

Notes

• You can use ground turkey or chicken as a leaner option.
• Adjust chili powder and spices to your preferred heat level.
• This chili is great for freezing and reheats well.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 320
• Sugar: 5g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg