This slow cooker recipe for no-bean chili is not for the weak of heart. This chili is great if you prefer spicy meals! Serve with toast and shredded Cheddar cheese.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 35 mins |
| Total Time: | 6 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 2 pounds ground beef
- 2 (8 ounce) cans tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 medium onion, chopped
- 2 medium jalapeno peppers, chopped
- 3 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
Instructions
- Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Transfer beef to a slow cooker. Add tomato sauce, diced tomatoes, onion, jalapeño peppers, chili powder, cayenne pepper, salt, garlic, and black pepper; stir to combine. Cook on Low for 10 hours or High for 6 1/2 hours.
- If you don’t like jalapeños, you can substitute a green bell pepper. If you want it spicer, use habanero peppers.
Reviews
So easy and likely the best chili recipe I’ve ever used.
I am so glad to find a chili recipe that has both spice and flavor! So many spicy recipes are just “hot,” but lacking in flavor. This one is really good and a definite keeper. For the most part, I followed the recipe though I did add 1 tsp. Cumin, just because I like it in chili, and I added a beer, for the same reason. I used just a small additional amount of garlic. And instead of using the Crock Pot, I just simmered for hours on the stove. I was only in the mood to clean one pot today and I was the only one waiting for the end result!
I made it. It was good, but was too hot for my unseared mouth. I’ll make it again with half the spices and one jalapeno.
I loved it but the rest of the family couldn’t eat it. It was too spicy. Going to make it again with less kick for the weak hearted. Excellent flavor though.
Smelled good. But definitely lacking. Won’t make again
I made this recipe exactly as written a few days before having friends over for dinner to test it out. I’m glad I did because, it was incredibly spicy – overpoweringly spicy – even for my husband and I (and we both love spicy food). We were able to eat it with loads of sour cream on top but I thought I should adjust it for my friends. I made this recipe a few days later with a few adjustments: I used one jalapeno and one green pepper. I used 1 TBSP chili powder and 1 TBSP cayenne pepper and I added an extra can of diced tomato. I followed the rest of the recipe exactly and it was wonderfully delicious! It was still spicy, with a nice kick, but not overpoweringly so. We garnished the chili with sour cream, green onions, shredded cheese and fresh cilantro, and served it with hot garlic bread and tortilla chips. Absolute perfection! I cooked it on high for 4 hours and then on low for 2 more hours. 4 stars because the recipe was adjusted but it’s 5 stars with these adjustments. If you love suicide spice you’ll love this recipe as written!
I’d make it again, little too spicy for me but put a dollop of sour cream each bowl and it was great! I will add veggies
I made this on Superbowl Sunday and it was a BIG hit! Everyone loved it ~ I did however use only 1 jalapeno and added 1 green pepper as I do not like it to be too spicy ~ It had just the right amount of heat for me ~ A little chopped onions, sour cram and shredded cheese on top and it was PERFECT! I am already being asked to make it again ~ I set on HIGH for a good 7 hours ~ It’s about time I found a great bean-less chili recipe
Made no changes and will definitely make it again! I thought it would be too spicy but for me it was perfect! Love the heat! Has a real kick to it!
I sub cumin in for the cayenne (maybe a bit of the latter too) for some complexity. And let it cook for 12-16 hours. It’s so good – when people come in and smell it cooking they float right to the kitchen, cartoon style on the fumes. I can never make enough, getting a bigger crock pot!
LOVED! My bf ate 2 bowls of it he enjoyed it so much. I did tweak the recipe, and I’m glad i did because I ended up with the perfect spice level. Changes as follows; 1 jalapeño, 1 green bell pepper, 3/4 an onion, 1 tbsp chili powder, 1 tbsp cayenne. I also did opt to add beans to mine. Vóila! My new chili recipe.
Made a couple of slight changes…changed meat to one pound bison and one pound ground beef, added one large green bell pepper, added one more can of diced tomatoes, and added one additional teaspoon of cayenne. It was absolutely delicious and won my first chili cook off! 🙂
I’m not a spice fan, but my husband and our buddy loved this recipe.
We loved this chili! I forgot about it being a slow cooker recipe, so I cooked it on the stove top for about an hour total and it was still great. Added a little cumin, otherwise followed the recipe. We are looking forward to having the leftovers!
This was delicious! I did add about 1 cup of beef broth to help thin it. No other adjustments made. It’s spicy and I thoroughly enjoyed it!
super good! spicy. i added a little extra to mine with mushrooms, corn, a green pepper, cheese and some crispy onions. cooked for 5 hours. made biscuits with cheese to go with it and it was amazing!!!!
Excellent beanless chili! The only change I made was to use 1 lb. of ground beef and 1 lb. ground pork. I added more chili powder near the end as well, to taste. I’ve made it twice, and you can bet I’ll make it again and again!
Tastes great! Halving the spices next time.
Really simple recipe, great hearty flavor. I added some tenderized round steak, an Anaheim pepper along with 3 Serrano peppers for a little more kick. Everyone loved it, will be making this for a long time to come.
Great recipe and easily customizable with any leftovers you have on hand such as: – Jar of salsa – Spaghetti sauce – Fresh or frozen tomatoes – Squash – Celery – Carrot juice I cooked in pressure cooker for 40 min.
Best no bean chili recipe I’ve tried! I used 1 green pepper and 1 jalapeno and it was perfect for me.