Slow Cooker Hearty No-Bean Chili (Printable Version)
No-bean chili brimming with ground beef, tomato, and savory spices for hearty flavor in every slow-cooked bite.
# Ingredients:
→ Meats
01 -
450 g lean ground beef
02 -
450 g ground chuck
→ Tomato Base
03 -
850 g tomato sauce
04 -
850 g diced tomatoes, drained
05 -
170 g tomato paste
→ Vegetables
06 -
1 small white onion, diced
07 -
1 green bell pepper, diced
→ Seasonings
08 -
5–6 tablespoons chili powder
09 -
1.5 teaspoons ground cumin
10 -
1 teaspoon minced garlic or 2 teaspoons garlic powder
11 -
0.75 teaspoon dried oregano
12 -
0.5 teaspoon granulated sugar
13 -
0.125 teaspoon cayenne pepper
14 -
Salt and black pepper, to taste
# Steps:
01 -
In a large skillet over medium heat, brown and crumble the lean ground beef and ground chuck until fully cooked. Drain excess fat before transferring the meat to the slow cooker.
02 -
Add tomato sauce, drained diced tomatoes, tomato paste, diced onion, green bell pepper, minced garlic, cayenne pepper, ground cumin, chili powder, granulated sugar, dried oregano, salt, and black pepper to the slow cooker. Stir thoroughly to evenly incorporate all ingredients.
03 -
Cover and cook on low heat for 8 hours or on high heat for 4 hours. Stir occasionally if possible to prevent sticking and ensure even cooking.
04 -
Ladle the chili into bowls and garnish with shredded cheddar cheese and sour cream if desired. Serve hot.
# Notes:
01 -
The chili may appear thin at first but will thicken as it simmers.
02 -
Chili powder quantity can be adjusted to taste preference.
03 -
Refrigerate leftovers in an airtight container for up to four days.