The chili only takes about 15 minutes to prep, and then your crockpot does the work with a slow simmer, creating an amazing bowl of chili. It will be a family favorite for sure!

Bean Haters, No Bean Chili Recipe
With so many people in our family, we inevitably have a few no beans in my chili preferences. This is the best chili recipe to serve when family and friends do not like beans in their chili. It’s packed with down-home Texas-style flavors without beans.
I suggest tapping the 2x on my recipe card below so you can get the ingredients for a double batch. This chili freezes well, and my husband swears it gets better and better each time you heat up the leftovers.
When serving a meal in the fall and winter, soups and stew recipes are always on my menu. Some of our family favorites are Texas Roadhouse Chili, Wendy’s Copycat Chili and homemade Canned Chili.
Ingredients For Making No-Bean Chili
You will likely have most of the ingredients needed to make this no-bean chili already in your kitchen.
- Meat: I do not want my chili greasy, so I use lean ground beef (93% lean / 7%)
- Vegetables: You will need a white or yellow onion diced small. Also, a can of green chilis, 1 can of crushed tomatoes, and another can of petite diced tomatoes. Using a can of crushed tomatoes helps create a thick, hearty chili.
- Seasonings: This chili has classic chili seasonings, such as cumin, mild chili powder, smoked paprika, and, you might be surprised, an Italian seasoning blend. You can make your own Italian seasoning or buy it premade in the seasoning aisle of your grocery store.
Secret To Thick and Hearty Chili
I like to use masa harina to thicken my no-bean chili. Masa harina, a traditional corn tortilla flour, is used to thicken chili because it adds a unique flavor and texture to the dish. Additionally, masa harina helps to give the chili a more authentic, hearty consistency.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make No Bean Chili In A Slow Cooker
The opening sentence about making this recipe.
Cook
- In a large skillet, cook the ground beef over medium-high heat until browned and no pink remains, breaking it apart as it cooks. Stir often.
- Once the beef is fully cooked, turn off the heat. Tip the skillet to one side and scoop out the fat with a spoon. Use paper towels to dab up any excess fat.
- Return the skillet with the beef to medium heat. Add the diced onions and minced garlic, stirring frequently. Cook for about 2 minutes until the onions soften.
Fill Crockpot
- Transfer the cooked beef, onions, and garlic to the slow cooker.
Stir In Seasonings
- Add the cumin, chili powder, paprika, black pepper, salt, Italian seasoning, vinegar, and brown sugar to the slow cooker. Stir well to combine.
Add Tomatoes and Chies
- Stir in the canned crushed tomatoes, petite diced tomatoes, and green chilis.
How To Thicken The Chili
- Combine the beef broth and 2 tablespoons of masa harina in a jar with a tight-fitting lid. Shake well until smooth.
- Stir the masa harina mixture into the slow cooker.
Slow Cooker Instructions
- Place the lid on the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. For the best flavor, cooking chili on low for the full 6-8 hours allows the spices to infuse the chili and develop a richer taste.
Chili Topping Ideas
Let everyone customize their own big bowl of chili by placing toppings in small bowls next to the slow cooker chili when serving.
- sour cream
- shredded cheese
- chopped jalapenos
- avocado
- chopped green onions
- fresh chopped cilantro
- crushed tortilla chips
Variation Ideas
- Vegetables: I like to toss in 2/3 cup of other diced veggies sometimes. Green bell peppers or any color of sweet peppers add great flavor. Celery, carrots, and corn are also great additions to a big bowl of chili.
- Meat: This chili recipe is also great as ground chicken chili or ground turkey chili. Both are lean meats that create a delicious bowl of chili.
- Seasonings: If you want a spicy bowl of chili, add a few dashes of cayenne pepper or a diced jalapeno.
Host A Chili Bar
This no-bean chili recipe is perfect for hosting a chili dinner party. A chili bar can be a fun and delicious way to gather friends and family for a hearty meal. Make your next gathering easy using these great chili dinner ideas, make-ahead tips, decor ideas, and topping recipes. By setting up a chili food bar, you create a customizable experience where guests can build their own bowls of chili with various toppings and sides.
Leftover Chili
- Personally, I think this slow cooker chili recipe gets better after reheating. To reheat, pour your leftover chili into a saucepan and heat over medium heat. If the chili seems thick, add a cup of water when reheating. Stir occasionally until it’s heated through.
- To store leftover chili, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days, or store it in your freezer for up to 4-6 months.
✝️ Biblical Reflections Table Talk:
This No-Bean Chili, simmered slowly in the crockpot, reminds us that good things take time. Just as this chili needs time to develop its rich and hearty flavors, life often requires us to patiently wait on God’s perfect timing. In Romans 12:12, we are reminded, “Be joyful in hope, patient in affliction, faithful in prayer.” As you wait for this chili to finish cooking, reflect on the value of patience and trust in God’s process. Just as the chili will be worth the wait, so too are the blessings that come when we patiently rely on God’s timing in our lives.
Chili Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Thick and Hearty No Bean Chili Recipe (Slow Cooker)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 lbs ground beef, lean
- 2 tablespoons garlic, minced
- 1 cup onion, yellow or white, finely diced
- 2 teaspoons cumin powder
- 2 teaspoons mild chili powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon Italian seasoning mix
- 1/4 teaspoon crushed red pepper flakes, optional, adjust for spice level
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 4 oz green chilis, canned diced
- 14 oz crushed tomatoes, canned
- 14 oz petite diced tomatoes, canned
Thickener
- 14 oz beef broth, can
- 2 tablespoons masa harina, traditional corn tortilla flour
Instructions
Pre Cook
- In a large skillet, cook the ground beef over medium-high heat until browned and no pink remains, breaking it apart as it cooks. Stir often.2 lbs ground beef
- Once the beef is fully cooked, turn off the heat. Tip the skillet to one side and scoop out the fat with a spoon. Use paper towels to dab up any excess fat.
- Return the skillet with the beef to medium heat. Add the diced onions and minced garlic, stirring frequently. Cook for about 2 minutes until the onions soften.1 cup onion, 2 tablespoons garlic
Assemble Chili In Slow Cooker
- Transfer the cooked beef, onions, and garlic to the slow cooker.
- Add the cumin, chili powder, paprika, black pepper, salt, Italian seasoning, vinegar, and brown sugar to the slow cooker. Stir well to combine.2 teaspoons cumin powder, 2 teaspoons mild chili powder, 1 tablespoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon Italian seasoning mix, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar
- Stir in the canned crushed tomatoes, petite diced tomatoes, and green chilis.4 oz green chilis, 14 oz crushed tomatoes, 14 oz petite diced tomatoes
Prepare the Thickener
- Combine the beef broth and 2 tablespoons of masa harina in a jar with a tight-fitting lid. Shake well until smooth.14 oz beef broth, 2 tablespoons masa harina
- Stir the masa harina mixture into the slow cooker.
Slow Cook the Chili
- Place the lid on the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. For the best flavor, cooking chili on low for the full 6-8 hours allows the spices to infuse the chili and develop a richer taste.
Serve
- When done, serve the chili with your favorite toppings, such as shredded cheddar cheese, sour cream, pickled jalapeños, or diced red onions.
Notes
- sour cream
- shredded cheese
- chopped jalapenos
- avocado
- green onions
- crushed tortilla chips
- cilantro
-
- Personally, I think this slow cooker chili recipe gets better after reheating. To reheat, pour your leftover chili into a saucepan and heat over medium heat. If the chili seems thick, add a cup of water when reheating. Stir occasionally until it’s heated through.
-
- To store leftover chili, allow it to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days, or store it in your freezer for up to 4-6 months.
This was so delicious!
Oh, thanks for sharing Leslie! This recipe was for my hubby because his dad made him eat beans in his chili as a kid. He will eat them now, but still prefers his chili without beans. ;)