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A bowl of chili topped with shredded cheese, sliced jalapeños, sour cream, and chopped green onions. The bowl is surrounded by crackers and sliced jalapeños on a green plate. A green cloth napkin is in the background.

Thick and Hearty No Bean Chili Recipe (Slow Cooker)

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This thick and meaty No Bean Chili Recipe In A Slow Cooker is made with a combination of savory chili seasonings, fresh garlic, onions, canned tomatoes, and chiles all slow simmered in your crockpot.
Keyword chili, crock pot, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 360
Author Gina Dickson

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
    A cast iron skillet on a stovetop contains cooked ground beef mixed with chopped onions. The skillet handle is red, and the stovetop has a black grill surface next to it.

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
    Ground meat and chopped onions in a slow cooker, topped with various vibrant spices including paprika, chili powder, and cumin. A white spoon rests in the mixture, ready for stirring.
  • 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
    A white crockpot with cooked ground beef, chopped tomatoes, tomato sauce, and diced green peppers, being mixed with a white spoon.

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
    A green Crockpot with a control panel displaying cooking time settings is in the background. In the foreground, there is a clear Oxo container with a green lid, filled with a frothy beige liquid.
  • 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.
    A white slow cooker filled with hearty chili, featuring ground meat, tomatoes, and beans, being stirred with a ladle. The chili appears thick and savory, with a rich reddish color.

Serve

  • When done, serve the chili with your favorite toppings, such as shredded cheddar cheese, sour cream, pickled jalapeños, or diced red onions.

Notes

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
  • green onions
  • crushed tortilla chips
  • cilantro 
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    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. 
     

    Nutrition

    Serving: 1serving | Calories: 360kcal | Carbohydrates: 15g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 751mg | Potassium: 736mg | Fiber: 4g | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 5mg
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