Make a big ol’ pot of meat with this recipe for Slow Cooker Beef Chili!
My husband loves a good, spicy chili. He does not like beans. This recipe is his favorite.
I find it simple to put together, too. The only fussy thing is taking the time to brown the meat, but I can typically do that in two batches.
There are several heat levels of Rotel-like canned tomatoes and chilies out there. There are also tomato sauce cans and boxes with added spice. In our case, I add a hefty sprinkle of a local Hatch New Mexican seasoning mix.
These make for great leftovers, too, and you can even throw some in a freezer bag to heat up later on!
Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.
Bready or Not: Slow Cooker Beef Chili
This all beef, no bean chili recipe makes a big pot of delicious chili! Make it as spicy as you want by using different types of Rotel and additional spices and sauces. Modified from The Everything Soup, Stew, & Chili Cookbook edited by Belinda Hulin.
Ingredients
- 2 - 2 1/2 pounds beef stew meat or chuck roast, chopped into 1-inch cubes
- 2 Tablespoons vegetable oil
- 1 whole onion diced
- 1 green bell pepper cored and diced
- 2 Tablespoons all-purpose flour
- 4 Tablespoons chili powder hot or otherwise
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 10 ounce can tomatoes and green chilies like Rotel
- 14-15 ounces tomato sauce canned or boxed
- additional spices or sauces to preference
Instructions
- In a skillet or wok, brown beef in vegetable oil over high heat. Use a slotted spoon to transfer beef to the crock pot. Add onion to pan and cook for just a few minutes to soak up the drippings. Add onion to the slow cooker, followed by the green bell pepper.
- In a small bowl, combine the flour, chili powder, cumin, and salt. Sprinkle over the meat. Pour the cans of chili and tomatoes and the tomato sauce over the meat. Stir with a large spoon.
- Place lid on slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Turn heat to low, and break the meat into smaller pieces. It should flake apart under little pressure. Taste and adjust seasonings as desired.
- Eat and enjoy. Keep leftovers in fridge up to 3 more days, or freeze for later enjoyment.
- OM NOM NOM
