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dinner plate with bowl of chili with sour cream and cheese on top, crackers on side, with bowl of cheese, crackers and black slow cooker in background
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Slow Cooker Chili Recipe (No Beans!)

Try this smoky no-bean chili recipe that’s hearty, flavorful, and perfectly smooth! Brown the meat, then add everything to the slow cooker for a hands-off, filling meal. Serve with cornbread, crackers, or chips for the tasty meal that works for everyone.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 198kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • Skillet

Ingredients

  • 1 pound ground beef
  • 1 pound ground turkey or use all beef if preferred
  • 1 medium onion diced
  • 1 –2 jalapeños seeded and finely diced (optional, for heat)
  • 3 cloves garlic minced
  • 2 cups tomato sauce no chunks
  • 3 tablespoons tomato paste
  • 1 cup beef broth add up to ½ cup more if needed for consistency
  • 2 tablespoons homemade chili seasoning blend of chili powder, ancho chili powder, cumin, salt
  • ½ teaspoon smoked paprika optional, for depth
  • Salt and pepper to taste

Instructions

  • In a skillet, brown ground beef and turkey together over medium heat until cooked through, and drain excess fat
  • Add browned meat to a 6-quart slow cooker along with onion, jalapeños, and garlic
  • Stir in tomato sauce, tomato paste, beef broth, chili seasoning, and smoked paprika, and mix well
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors are blended and chili has thickened
  • Taste and adjust seasoning with extra salt, pepper, or spice before serving

Notes

  • Store leftover chili in the fridge for 3-4 days in an airtight container.
  • Freeze in an airtight container or bag for up to 3 months, and remove as much air as possible to prevent freezer burn.
  • Reheat on the stovetop over low to medium heat, adding a splash of broth to thin if needed. Microwave in short intervals, stirring between and covering loosely.
  • If reheating from frozen, defrost in the fridge first.
  • Browning the meat ahead of time improves flavor and texture.
  • Thicken the chili by removing the lid for the last 30 minutes or stirring in extra tomato paste.
  • Thin chili by adding broth 1/4 cup at a time.
  • Stir occasionally if possible to help everything cook evenly.

Nutrition

Calories: 198kcal | Carbohydrates: 7g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 518mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1314IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 3mg