Slow cooked homemade chili without beans gives you the delicious taste of chili without the beans. It is a great recipe to double or triple for several meals or to freeze the extra.
This slow cooked homemade chili without beans is a favorite at our house. It is hearty and delicious!
My husband and I disagree when it comes to chili.
I say the more beans the better because it stretches the meat and makes the chili serve more people for less money. My husband on the other hand thinks that the more meat you have the better the chili is. In fact, he prefers his chili without beans. Usually we end up compromising and I make a very meat chili with a few beans.
I have shared quite a few homemade chili recipes with you over the years, but I realized that I have never shared a chili recipe without beans. A few weeks ago I made a big batch of my no bean chili and I took a few pictures so that I could finally share a no bean chili with you all.
And even though I love beans in my chili, I will admit this is delicious!
Doesn’t that big bowl of chili look good!
Chili is one of my favorite meals to make in a large batch because I love having the leftovers to use for several days. When I made this a few weeks ago I made a double batch and we ate it as chili the first day and I got creative with the leftovers the next two nights for dinner.
I love changing up leftovers so that my family does not feel like they are eating the same meal twice. I will share one of the ways I used the leftover chili next week. So stay tuned for that.
Chili is also one of those meals that freezes great. You will almost always find some in my freezer during the fall and winter.
We like to eat the leftover chili as chili dogs, chili cheese fries, or chili cheese nachos.
The Recipe
- 1 1/2 pounds ground beef
- 1- 14 1/2 ounce can diced tomatoes
- 1- 10 ounce can Rotel tomatoes or tomatoes with green chilies
- 1- 8 ounce can tomato sauce
- 1 onion chopped
- 1 green pepper chopped
- 1 - 2 teaspoons chili powder use 1 teaspoon for a more mild chili and 2 teaspoons or more if you like really spicy chili
- 1 clove garlic minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
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In a skillet brown beef with onion and green peppers until meat is done and onions and peppers are tender. Drain off any fat.
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Place meat mixture in slow cooker.
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Add remaining ingredients and stir well.
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Cook on low for 6-7 hours or on high for 3-4 hours.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
I am so ready for a big pot of homemade chili! Since the weather is supposed to cool down in North Texas starting tomorrow, I might just have to stir up a crock full this week.
I agree. One of my favorite foods during the fall and winter is chili! And it is supposed to cool down in OK too this week and I can’t wait.
Will you share how you repurpose your leftover chili? I usually do Fritos pie, over baked potato, & chili Mac but I am always looking out for new ideas 🙂
Yes, I plan to share several ways to use it soon. I will share the first one next week.
Use your cheesy corn dog muffin recipe but omit the dogs and top with the no-bean chili…..then bake ’em up! I was just thinking about this idea earlier today…..so…..now you’re gonna make me DO it!
I love that idea! I need to try that!
How many does this serve? And that last part is cook on Low for 6-7 hours or on HIGH for 3-4 right?
I would say it serves 6-8. My family of 5 usually gets a dinner and enough for my husbands lunch for a day or two. And yes it should low for 6-7 hours high for 3-4. I just fixed that on the directions. I hope you enjoy it.
Pretty good recipe, except I use a lot more chili powder and cumin really adds to the taste. I must side with your husband. I sincerely do believe that God never intended for people to put beans in chili.
My husband would agree with you. He likes his chili very spicy, but the rest of us likes ours less spicy. He always adds hot sauce to his because I don’t make it spicy enough for him.
Could you substitue the beef for ground venison in this recipe or would it change it too much I love green chili like pueblo style green chili with venison backstrap cut into cubes but I have never tried to grind in and make chili with ground venison
Yes, I use ground venison in chili all the time. It works fine. I often use half venison and half ground beef too which is good. My husband and kids hunt so we end up with quite a bit of venison, I just don’t post many recipes that use it since most of my readers do not have it. You can also use venison steak, roast, backstrap, etc in chili, similar to how you would use a different cut of beef besides ground. It works well. Venison will give it a little different taste, but we enjoy it that way. In fact chili is one of my favorite ways to use venison. I hope that helps!
Hi, I want wait to make this for dinner tomorrow! I was wondering if it would fill a 7 at crockpot, I may double the recipe but I’m not sure I have room!
When I have 3x the recipe I use 2- 6 qt crock pots. So I am not sure it would fit if you tried to double it in 1 crockpot. You might try to 1 1/2 it or as close as you can come to 1 1/2. I hope you enjoy it.
I like to add spaghetti noodles to my chili. Would I cook them on the stove first? When would I add them to the crockpot?
Yes I would cook the noodles on the stove and then add them to the cooked chili or serve them with the chili on top.
My family loves this chili. The only reason I tried it was because I hate beans (they love them). I did drop the Red Chili pepper and the Cayanne Pepper to 1/4 teaspoon each and it’s perfect. I alson add a 1/4 teaspoon of Cumin. A nice bite but not too hot.
I am glad you enjoyed it! This is my husband’s favorite chili because he is not a huge fan of beans either. I love hearing that others enjoy it as well.
Modified this just a bit for a departmental contest. I was in the lead but ran out of chili 1 hour into the 2 hour contest… So I’d say it’s really good recipe. And easy! Simmered in the crock pot a full 8 hours before being served.
Added 1 diced jalapeno
Added 3 tablespoons of brown sugar
Added 2 cans of tomato sauce – just to strech the recipe
Upped Chili powder to 2 tablespoons
I love your additions! I am glad it was so popular.
With no beans, a great recipe for a diabetic!