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Slow Cooker No Bean Chili

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Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this Slow Cooker No Bean Chili!

A large bowl of no bean chili topped with chives, cheddar cheese, sour cream, and crackers.

If you love chili, you need to try this turkey white bean chili, this black bean chicken chili, and instant pot no bean chili.

Despite my bitter feelings towards winter (read: it’s been in the negative and single digits here within the past few weeks), I do love that this time of year makes me want to whip up warm and comforting meals.

There’s just something about a hearty dinner that fills me up and keeps me satisfied, even if there is three feet of snow outside (ok, so I’m exaggerating just a little). And nothing screams comfort food more to me than chili.

I’ve been a chili fanatic for as long as I can remember! The spicy flavor and mixture of meats, veggies, and beans fits perfectly with a hunk of cornbread. And while I’ll eat chili any time of the year, I only make it in the winter. It just seems more appropriate, right?

An overhead view of two bowl of beanless chili topped with garnishes.

My husband loves chili too, though not as much as myself. However, he doesn’t like it with beans. Yep, you heard that right, friends…no beans!

It must be a texture type thing, because you really can’t taste the beans once they’re cooked. Am I right? I can’t really blame him, though, because I wouldn’t eat those beans just on their own either, though I do love them in chili!

So when we both got a craving for chili years ago, I compromised and made this slow cooker chili recipe with no beans. Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this chili! In fact, this is my favorite chili and I almost prefer it sans the beans.

I’ve been making this chili recipe without beans for about five years now, as it’s a staple in my household during the winter. Besides being the BEST chili recipe with no beans , it’s also a breeze to whip up!

Ingredients needed to make chili without beans in a slow cooker.

No-Bean Chili Ingredients 

This beanless chili is a cinch to make! Here’s what you’ll need to make it:  

  • Lean ground beef
  • Ground chuck
  • Tomato sauce
  • Diced tomatoes
  • White onion
  • Green bell pepper
  • Spices 
  • Granulated sugar
  • Salt and pepper

How to Make No-Bean Chili

Never made chili without beans? It’s just as easy as making classic chili. Here’s how I make this chili recipe with no beans:

  1. Brown the two types of ground beef in a skillet. 
  2. Drain the beef and add to the slow cooker along with the remaining beanless chili ingredients. 
  3. Cook on low for 8 hours or on high for 4 hours. 
  4. Serve with your favorite toppings! 

A large bowl of no bean chili topped with chives, cheddar cheese, sour cream, and crackers.

How Long to Cook Chili in a Crockpot? 

I recommend cooking the no bean chili on low for 8 hours or on high for 4 hours. Cooking chili low and slow helps the flavors develop and makes for a better bowl of chili overall. 

Can I make no bean chili on the stovetop? 

While you can certainly make this on the stove in a little over an hour, I love whipping out my slow cooker for this dish. The flavors blend together and create such a delectable taste. And it makes your house smell wonderful, too!

Can I make no bean chili in an Instant Pot?

If you’d like to make this chili recipe with no beans in an Instant Pot, I recommend checking out my Instant Pot No Bean Chili recipe. I give detailed instructions on how to make beanless chili in an Instant Pot in that post. 

Does Chili Freeze Well?

Yes! Since this chili is made without beans, it freezes and reheats like a dream. Store in airtight containers for up to three months in the freezer. 

Overhead view of a big bowl of homemade chili made with no beans.

My Favorite Chili Toppings

This chili recipe with no beans can be enjoyed as is or you can pile on the toppings.

Here are some of my go-to chili toppings: 

  • Diced jalapeño 
  • Shredded cheese
  • Sour cream
  • Crushed tortilla chips 
  • Oyster crackers
  • Diced avocado 

What to Serve with Chili

Serve this no bean homemade chili with a side of my homemade Skillet Honey Cornbread or  Skillet Buttermilk Cornbread, and you have yourself a delicious meal, perfect to beat the winter-blahs!

I also love serving no bean Crockpot chili with Cheesy Cornbread Muffins or even Cheddar Biscuits. 

A big bowl of no bean chili.

Tips for Making Chili Without Beans 

Because I omitted the beans for the bean-loathing hubster, I used one pound of ground beef and one pound of ground chuck. This makes the beanless chili extra meaty and definitely makes up for the lack of beans.

Of course, you can definitely add in beans if that’s what you prefer, it’s delicious either way!

It’s very easy to customize this chili based on your preferences. You can add in as much or as little chili powder and spice as you would like. I’ve played around with this recipe a lot over the years and found the perfect combination for me.

Other Ways to Eat No-Bean Chili

My favorite way to eat this beanless chili is straight from the bowl, with some cheese sprinkled on top. However, you can also serve no-bean chili in one of the following ways: 

  • On Frito pies 
  • Atop chili dogs
  • Over baked potatoes 
  • Over spaghetti 

Looking for more slow cooker recipes? I’ve got you covered!

Video Tutorial

Slow Cooker No Bean Chili
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4.98 from 40 votes

Slow Cooker Hearty No-Bean Chili

Made with two types of ground beef and loaded with flavor, you’ll never miss the beans in this Slow Cooker Hearty No-Bean Chili!
Course Main Course
Cuisine American
Keyword chili recipe, slow cooker recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 350kcal

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 pound ground chuck
  • 2 (15 ounce) cans tomato sauce see note below
  • 2 (15 ounce) cans diced tomatoes drained
  • 1 (6 ounce) can tomato paste
  • 1 small white onion diced
  • 1 green bell pepper diced
  • 5-6 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • ¾ teaspoon dried oregano
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  • In a large skillet, brown and crumble ground beef and ground chuck until cooked through. Drain and add to slow cooker.
  • Add tomato sauce, diced tomatoes, tomato paste, onion, pepper, minced garlic, cayenne pepper, ground cumin, chili powder, white sugar, oregano, salt and pepper to slow cooker. Stir to combine. **See note below**
  • Cover and cook on low for 8 hours or high for 4 hours. Serve with shredded cheddar cheese and sour cream, if desired.

Notes

  • Chili will look too liquidy but will absorb once it cooks.
  • After several reader comments about the chili being too watery, I changed the quantity from two (29 ounce) cans to two (15 ounce) cans of tomato sauce.
  • For instructions on how to make no bean chili in an Instant Pot, check out my Instant Pot No Bean Chili Recipe. 

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 11g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 411mg | Potassium: 910mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2228IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 6mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

Photos updated 10/2020

By Gayle |

Comments

    • B. K. says

      Just way way way too much tomatoes, tomato paste, sauce, diced tomatoes. Way too much. It just tastes like a gigantic bowl of tomatoes. Did I mention tomatoes?

      Reply

      • Gayle says

        Sorry to hear that, B.K. I’ve never had a problem with too many tomatoes, as that is the base of most chilis, so feel free to decrease that if you try this again.

    • Andrea says

      5 stars
      Hi Gayle! I’m sorry I’m piggybacking on Dannii’s post here…I can’t find the option to leave a question/comment…I have in the past, with no recollection how I did it…lol….Anyways, I have this favorite recipe filed in a folder…but the picture looks different…this is the same recipe that’s been on here awhile, right? I bought all the ingredients, I’m ready to roll…It’s my favorite recipe ever! My question is, I’m making a batch for a friend of mine…we both would like it just a little bit hotter!! Can you tell me what to do, so all the spices still mesh….And hopefully with just the ingredients required here…more of such-and-such spice(s)….Thank you for your time…Sorry for the novel!

      Reply

      • Gayle says

        Hi Andrea! Yes, same recipe, I updated the photos last year. You could add more chili powder or cumin? I’m not sure what else, as I don’t like things too spicy. Hope you enjoy!

      • Andrea L Haidu says

        5 stars
        Thank you all for your suggestions…and I agree, the fire roasted maters sound like a great idea! And again, I can attest, this is the best chili ever!!!!!! I don’t see how anyone can think otherwise! And thank you for the reminder! I’m so ready for fall, winter meals!

  3. Mir says

    When it’s freezing outside, I can’t think of much better! Fantastic recipe, and I love that you can turn it on and leave it alone!

    Reply

  4. Sues says

    My husband would totally love this chili, too! He’s been asking for chili for a while… I made a sweet potato chili the other night, but I don’t think it was quite what he was hoping for 🙂 This looks delicious!

    Reply

  5. Laura says

    Hearty and robust ~ Gayle this chili looks marvelous. Chili is one of my favorite meals, it’s so filling and I love the cheddar you put on top. My favorite. I’m with you on the beans, I don’t think one can taste them so I throw them in but funnily enough, my husband and father-in-law hate beans (they say , it um causes stomach issues later, Ha, I won’t go into the specifics) so I love your chili recipe that is easy to customize for those picky eaters. Perfect for the super bowl coming up too!!!

    Reply

    • Gayle says

      It must be a texture thing with the beans! Sounds like this would be a great dish for your husband and father-in-law, Laura! Thanks for the kind words!

      Reply

  6. Sarah@Whole and Heavenly Oven says

    Eeee! Girl, we are both TOTAL chili-post blogging buddies today! Great minds definitely think alike. 🙂 I absolutely looooove this chili! It looks so filling and hearty, and I love how much MEAT there is in it! My carnivore brothers will love it. 🙂

    Reply

    • Gayle says

      It must be a texture thing, because I swear you can’t taste the beans in chili! 🙂 Thanks for the kind words, Ceara!

      Reply

      • Sharon says

        5 stars
        I’m not sure about textures but beanless tastes amazing, goes great on chili dogs and chili burgers etc…but the best part is being able to sleep in bed with your significant other cause no beans = no gas!

    • Gayle says

      I hope your husband loves this chili if he tries it, Jen! My husband goes nuts over this, too. Thanks for the pin, friend!

      Reply

  12. Kristine @ Kristine's Kitchen says

    It’s too funny that you’re sharing a no-bean beef chili today, because I made a three-bean no-meat chili this weekend! My husband actually prefers to eat vegetarian most nights. I guess I’m lucky in that because I’d rather only eat meat a few times a week as well. I could actually eat it more often than he’d like!

    This chili looks delicious, especially with that skillet cornbread! Lovely photos, too!

    Reply

    • Gayle says

      I’ve never had a no-meat chili before, so I definitely need to try that! I hope you share the recipe, Kristine! 🙂 Thanks so much for the kind words!

      Reply

  13. Alice @ Hip Foodie Mom says

    Gayle, I feel the same way about winter .. ugh. . we just gotta get through it. . bowls and bowls of this chili will help though! I husband would love this. . loaded with ground beef and everything good. . looks great!!

    Reply

  14. marcie says

    While I love beans, I’d gladly go for a bowl of this no-bean version! And chili really does chase away those winter blahs! For me, soup and chili makes winter a happy time, but I also don’t have 3 feet of snow. 🙂 This looks delicious, Gayle! Pinned. 🙂

    Reply

  15. Christine@ Apple of My Eye says

    Ohhhh I love me some chili! I always crave it whenever I go skiing with my family in the winter since the resorts always sell it at the top of the mountain. Nothing beats a warm bowl and cornbread after a long day of exercise and chilling winds! Great recipe!

    Reply

  16. Natalie @ Tastes Lovely says

    So funny your husband doesn’t like beans in his chili! What a good wife to make a delicious version that is bean free. It’s so cold and rainy here in California today, a bowl of this hearty chili would be just the thing to warm us up!

    Reply

  20. Kelley @ Chef Savvy says

    I can commiserate with you about the cold weather. I just can’t wait until it reaches above 20 degrees! This chili looks amazing and perfect for cold winter days. I love that you didn’t add beans (not my favorite in chili) Looks amazing Gayle!

    Reply

  21. Kelly - Life Made Sweeter says

    It’s been so cold over here too and I can’t think of anything better than a big bowl of chili and some cornbread to warm up with! This looks so deliciously hearty and comforting, Gayle! Haha my husband feels the same way about beans. He is a big meat-eater so he would absolutely go nuts over this gorgeous chili! 🙂

    Reply

  23. Mira says

    I actually like the idea of no bean chili, double the mead, please 🙂 . And my slow cooker is my best friend, when I decide to make some! Pinning and will definitely try them!

    Reply

  29. Kathy @ Olives & Garlic says

    I’m with you on the whole winter thing, but I love that I get to cook comfort meals a lot more, chili included. I’ve never made chili without beans before, but i will certainly have to try this recipe next time Gayle. It looks delicious.

    Reply

  31. Cyndi @ My Kitchen Craze says

    Oh my goodness Gayle, single and negative digits. I don’t even know how I would function. I think its 75 here today in California. Come visit me!! 🙂 The hubby doesn’t like beans? Any types or just in his chili. I love the beans 🙂 !! But this no bean chili looks out of this world delish!! I need this when the weather cools! Pinned!

    Reply

    • Gayle says

      I would love to be in sunny California right now, Cyndi! My husband doesn’t like the type of beans that goes in chili, though he does eat green beans. Thanks for the kind words and pin, Cyndi!

      Reply

    • Gayle says

      Oh yum! I love your idea of using fritos with this chili, Leah! Definitely trying that out next time. Thanks for the pin, friend!

      Reply

  33. Ashley says

    I’m with you – one of my favorite parts about winter is all the soup / chili I make! My husband would loveeeeee this version! It looks fantastic!

    Reply

  38. Nikki says

    5 stars
    My family likes chili especially in the fall/winter however my hubs is similar in not liking the beans. I personally believe chili should NOT have beans anyways. Finding a yummy not soupy recipe has been hard. Going to give this a try Sunday 🙂

    Reply

    • Gayle says

      I think you and your husband will love this chili, Nikki! I’ve been making it for years and it is so flavorful and hearty. Please let me know how you liked it if you get the chance! 🙂

      Reply

  39. Kari says

    How many servings do you think this makes? I am hosting a party tomorrow and stumbled upon this when looking for bean-less chili (I too don’t understand but lots of my guests don’t like beans!).

    Reply

  40. Cori says

    Have this in the crockpot as we speak! My husband is weird about beans too, so this seemed like a recipe I could compromise for! Thanks!

    Reply

    • Gayle says

      I hope you and your husband love this recipe, Cori! It’s the only chili my husband will eat, and he loves it! 🙂 Thanks so much for stopping by!

      Reply

    • Gayle says

      I’m so sorry that you didn’t like this chili, John! I’ve made this many times and have always had good success.

      Reply

    • Daniel R says

      I think i’m going to be doing the same. It doesn’t taste very good at all.

      I was skeptical about the 58oz of tomato sauce & dadly, rightfully so. It’s more like soup than water & very acidic . I even used about 4 tablespoons of corn starch & it’s still really watery.

      Also an oddity, the recipe doesn’t call for salt?

      Reply

      • Gayle says

        I’m very sorry this didn’t work out for you, Daniel. I have never had an issue with it being watery and have had many positive reviews on this. And as for the salt, with all of the spices and flavor it really isn’t needed. That’s more of personal preference, so definitely not an oddity. Thanks for stopping by!

      • Daniel R says

        Thanks, Gayle. Just to clarify – the tomato sauce – that’s supposed to be two, 29oz cans and not two 9oz cans?

      • Gayle says

        Hi Daniel! Yes, I used two 29 ounce cans of sauce. Since you add two pound of meat and also tomato paste, it should thicken up quite nicely. If your chili was soupy, maybe decrease that by a can? I have never had that problem, though. Thanks!

  43. PatriciaB says

    5 stars
    HI Giving this a try, I had to change it up a little due to my allergies to onion and garlic, we will see how well it is received tonight at the Chili party.

    Reply

      • PatriciaB says

        HI it came out great! I had a hard time finding black olives from the can so I get the fresh ones from the salad bar. It was a huge hit. I will make it again.

      • Gayle says

        I’m so glad you liked it, Patricia! Thanks so much for stopping by and letting me know how it turned out!

  44. Bill says

    I Love beans and make a separate pot of them and only add the amount I want when heating the Chile, as it’s Always better the next day. I use a Mexican based recipe for the beans which gives them a nice flavor. And besides, now I get Many more servings from this recipe. And without beans this is Perfect for topping my Chile Dog. Thanks for a Great recipe.
    The temps are hovering around triple digits these last few days, but who cares, Chile is Always Good.
    PS, I frequently put chopped raw onion on top with the cheese, it gives a nice crunch.

    Reply

    • Gayle says

      Hi Bill! That’s a great idea to make a separate pot of beans and add as you like. I’m going to have to try that. And I agree with you, chili is always good, no matter the temperature. Thank you for the kind words and for stopping by!

      Reply

  45. Christy says

    5 stars
    My kids are allergic to legumes/beans, and I never thought of just leaving them out because my husband says chili isn’t chili without them! Have this in the crock pot for tonight’s supper (first really cold weather we’ve had) and it smells AMAZING! Hubby says it smells even better than HIS mother’s recipe…and that’s impressive. Chopped the ground meat super-fine so we can ladle it over pasta. Perfect comfort food!

    Reply

    • Gayle says

      I hope you and your family LOVE this chili, Christy! I do like beans in mine, but I actually prefer this meaty, no-bean version more. Definitely great comfort food and such a good idea to ladle it over pasta. Thanks so much for stopping by and I hope you enjoy!

      Reply

  46. Teresa B says

    5 stars
    Your chili recipe is in the crock pot as I type – my son doesn’t like soup at all, but he LOVES chili (no beans – the apple doesn’t fall far from the tree). Smells delicious! Thanks for sharing your recipe!

    Reply

    • Gayle says

      I’m so glad you are trying this recipe, Teresa! I hope you and your son love it. It’s my favorite chili and my no-bean loving husband can’t get enough of it. Thanks for stopping by to let me know!

      Reply

  47. Melissa says

    We are allergic to legumes so this recipe is perfect! Just wondering, how many servings do you estimate for this recipe? I am going to serve this for NYE and need to serve 9 adults and 12 kids. Thanks!

    Reply

  48. Laura says

    5 stars
    I had never made chili before and made it today in my new slow cooker. It’s a winner!

    I had avoided chili most of my life because I dislike beans, but happened to have it a couple times last year and really liked it – I love spicy food and discovered I didn’t taste the beans very much. Still, when it came to making my own chili I prefer to leave them out so this recipe was perfect for me.

    Unlike some comments above, it thickened up nicely, perhaps due to the length of time in the cooker. Excellent flavor. Thanks very much!

    Best wishes,
    Laura

    Reply

    • Gayle says

      Hi Laura! Thanks so much for stopping by and letting me know how it turned out! I’m so glad you liked this chili. It’s one of my favorites, and you don’t miss (or need) the beans. Thanks again!

      Reply

  49. Carole Calhoun says

    5 stars
    First time making chili w/o beans. Needed a change and it turned out really good. Family really enjoyed the spicy flavor w/o having the beans drown it out. Thanks!

    Reply

    • Gayle says

      Hi, Carole! I am so gad this chili turned out well for you. It’s definitely nice for a change and is one of my favorite meals. Thanks for stopping by and letting me know how it turned out!

      Reply

  50. Mike says

    I was slightly confused about the amount of tomato sauce to use, seemed like a lot. I couldn’t find 29 oz cans at my local Kroger so I used 4 (15 oz) cans. I was pretty excited about this but after making it, I was a little disappointed. I felt it had potential to be really good. Mine wasn’t soupy but it was definitely way too much tomato sauce. I think I’m gonna try it again with just two (15 oz) cans of tomato sauce. Thanks for posting the recipe though.

    Reply

    • Gayle says

      Hi Mike! So sorry to hear it didn’t turn out for you. I’ve never had a problem with the consistency. Have a great day!

      Reply

  51. Connie says

    5 stars
    Hey Gayle-

    My kids won’t touch a kidney bean so this recipe was just what I was looking for. Since my previous attempts at chili all
    Came from a can (don’t judge me 🙂 ) we were all happy to have a home made flavorful
    Bowl of chili. I had a ‘soupy’ problem as well so I think I’ll cut down on a can of sauce next time, but otherwise this is a great recipe. Thanks!

    Reply

    • Gayle says

      Hi Connie! I’m so glad you enjoyed this recipe. Sorry it turned out soupy for you, but hopefully it will be better if you try it again. Thanks so much for stopping by and letting me know how it turned out!

      Reply

  52. Kimberly says

    This recipe looks fabulous. Would I need to change anything to the cook time or amount of meat used if I was to use ground turkey instead of beef?

    Reply

    • Gayle says

      I am so glad you loved this, Kimberly! I’ve never used ground turkey before, but I think it would most likely cook the same amount of time. Thanks for stopping by and letting me know how it turned out!

      Reply

  53. Rebecca Duckworth says

    5 stars
    I love this recipe! I never put beans in my chili(UGH) but never thought about double the meat. I use two cans of chili ready tomatoes,a whole onion chopped, garlic, 2 Tbsp chili powder, 2 tsp cumin, and 1 15 oz can tomato sauce. This sounds very good and will use next time I want chili. I also like the idea of a pot of beans for the ones who want them. Yeah, all taken care of.

    Reply

      • Tammy says

        Wow thanks for getting back to me so quickly! I made it tonight and it made soooo much I wanted to make sure I used the right amount. It was so yummy! My picky son loved it. I will add beans to the leftovers tomorrow for him. He likes beans, I don’t. Thanks for the recipe and the quick rely.

      • Gayle says

        You’re very welcome, Tammy! It does make a lot but it’s good for leftovers! Great idea to add beans in, too. Thanks again for stopping by and letting me know how it turned out. Have a good night!

  55. Terry says

    I’m anxious to try this as it’s for our youth fund raiser. Approximately how many ounces will this make? I have a large crock pot so I might have to double it. I’m not the only one making chili but have to provide a no-bean type and this looks good.

    Reply

    • Gayle says

      HI Terry! This sounds perfect for a fund raiser! I don’t know how many ounces it makes, but it does make a lot. I would say it easily feeds 6-8 people. Hope you enjoy this if you try it!

      Reply

  56. Gretchen says

    I SO appreciate this recipe. For my family, it isn’t a taste/texture issue with beans…It’s an allergy! My husband is allergic to beans. They cause his throat to start swelling shut. I have this recipe in my crockpot right now, and I can’t wait to try it tonight.

    Reply

    • Gayle says

      I really hope you and your family love this recipe, Gretchen! It’s requested by my husband all the time. Thanks so much for stopping by! Have a great night!

      Reply

  57. Samantha Oliver says

    Hi Gayle ! I bought all the ingredients for this and was going to make it tonight and realized it’s for a crockpot. Do you think I could do it over the stove stop ? Or would that ruin it
    Thank you !!

    Reply

    • Gayle says

      Hi Samantha! You could definitely do this on the stove top! I’m not quite sure of the cooking time since I haven’t done that before, but I would follow the instructions listed and then maybe simmer for an hour or so for flavor. Just a guess! Hope you love this and thanks for stopping by!

      Reply

  58. Kelly says

    5 stars
    Hi Gayle,

    I have this in the crockpot right now! It has become a New Year’s Eve tradition for my family. Thank you so much for sharing this yummy chili recipe!!

    Reply

    • Gayle says

      Hi Kelly! I’m so happy to hear that! Sounds like such a wonderful tradition. Thank you so much for letting me know, I appreciate it! Happy New Year to you and your family!

      Reply

  59. Liz says

    Hi! This recipe sounds delicious! I was wondering if you mean a bell pepper or a jalapeño pepper for the green pepper? Thank you!

    Reply

  60. Jessica says

    Hello,
    I plan to triple this recipe for a party and plan to use only ground beef. Do you foresee any problems with this or have any suggestions? Thank you.

    Reply

    • Gayle says

      Hi Jessica! I’ve never done that before, but I would think using just ground beef would be fine. Hope you enjoy and thanks for stopping by@

      Reply

  61. MelisB says

    Hi Gayle!
    Have you ever browned the meat the night before?
    Trying to save time before tomorrow’s Super Bowl party.
    Thanks!

    Reply

    • Gayle says

      Hello! I’ve never done that before, but I don’t see why that wouldn’t work. Sound like it would be a good time saver! Hope you enjoy and happy Super Bowl! 🙂

      Reply

  62. Anna Yu says

    I’ve done this recipe before and planning to do it again this weekend. My fiancé can’t do beans and definitely love meat so this is an absolute perfect recipe. Easy and delicious! Thank you for sharing!

    Reply

    • Gayle says

      I’m so glad you and your fiance love this recipe, Anna! My husband doesn’t like beans in his chili either, so he loves this. Thanks so much for stopping by and letting me know how it turned out!

      Reply

  63. Krista Nielson says

    5 stars
    I made it tonight. It was really good. I’ve never made it without beans before. I did leave out 1 tblspn of the chili powder. Since it was the first time doing it I was a little worried about 6 tablespoons. The 5 were fine. 6 probably would have been even better. I also forgot to get a green pepper at the grocery store. That probably would have made it even better, but it was fine without it. My husband kept saying it looked like spaghetti sauce. Which it did. He said he’d be fine with beans next time, but it was good without them. Thank you for a good recipe! It’s always scary trying something new. Especially since I didn’t see a lot of comments with people that actually made it and adjusting this or that. You really don’t need to. It’s totally fine the way it is. I also had cornbread. I like to put it in the bottom of the bowl with the chili on top. Not your recipe, but I think I’ll try that next time. And I did put cheese and sour cream on top. Yum! Once again, thanks! And BTW it makes a lot. So with just my husband and I we have a lot left over. Lots to take to work for lunch! Thanks again!

    Reply

    • Gayle says

      Hi Krista! I’m so glad you liked this recipe! Cornbread is delicious with this, that’s how I like to eat it, too. Thanks for stopping by and letting me know how it turned out!

      Reply

  64. Kelsey says

    5 stars
    I’ve made this half a dozen times and I LOVE it!!! It’s perfect for a bean hater like me ???? the taste is phenomenal and the spice is perfect. Seriously the best “no bean” chili I’ve ever had or made. Thank you!!

    Reply

    • Gayle says

      Thank you so much, Kelsey! Your comment made my day! I’m so happy that you love this. This is my husband’s favorite because he doesn’t like beans, either. Thanks so much for stopping by and letting me know how it turned out! 🙂

      Reply

  65. Lisa says

    Hello! I’m interested in trying this recipe but wondered if any readers have tried making it without the diced tomatoes. Any suggestions as to what I could substitute for the diced tomatoes?

    Reply

    • Gayle says

      Hi Lisa! You could definitely omit the diced tomatoes if you prefer. I haven’t tried that before, but I would think that regular tomatoes, diced would work, or just not using them at all. Hope you enjoy this if you try it and thanks for stopping by!

      Reply

      • Lisa says

        Thank you so much for your reply Gayle. If I omitted the diced tomatoes completely, would I need to add more of anything else?

      • Gayle says

        Hi Lisa! I don’t think you would need to add anything else in place of the diced tomatoes, as it really just adds more texture to the dish. The consistency should still be the same. If you try it this way, please let me know how it turned out!

  66. Andrea says

    I made this last night….turned out amazing!! I don’t read directions carefully and bought 2 14oz cans of tomato sauce instead of 2 (29 ounce) cans tomato sauce, but it still worked! And I threw in a little quinoa to thicken it up- and get that super grain in there!

    Reply

    • Gayle says

      I’m so glad you loved this, Andrea! Such a great idea to add in some quinoa! Thanks so much for stopping by and letting me know how this turned out!

      Reply

  67. Rebecca says

    I don’t stomach green peppers, or any peppers for that matter, very much. Would it make a huge difference if the pepper was left out of the recipe? Otherwise it sounds like it would be really good!

    Reply

    • Gayle says

      Hi Rebecca! No, not at all! I sometimes leave the peppers out because my husband doesn’t like them and I notice no difference. Hope you like this if you try it!

      Reply

  68. Ryan says

    I love this recipe. I make it for myself more than my wife would like (she likes variety) but I’ve made this recipe as my base. I triple the meat with 1 lb beef and 2 lbs ground pork. I also leave out the second can of tomato sauce and replace with an extra can of diced tomatoes. It turns out perfect for me!

    Reply

    • Gayle says

      I’m so glad to hear that, Ryan! Sounds like a great idea to triple the meat and use an extra can of diced tomatoes instead! Thanks for stopping by and letting me know how it turned out!

      Reply

  69. Andrea Haidu says

    5 stars
    I’m on about my 5th batch of making this delicious chili!!! I don’t vary much, maybe a little garlic powder, along with clove of garlic…I also add frozen corn, just to bulk it up, making it even more filling, since I don’t like beans at all, in chili!! I try to tell my partner at work about it and she basically says, girl, that ain’t chili then!!! Lol….I tell her how filling, and chunky it still turns out, and dee-lish!! To each their own! Imo, it’s not too many tomato’ish produce to use in the recipe….So glad I came across your recipe!! And I bring my lunch to work daily, so I can easily have this 5-6 days in a row, without getting sick of it!!!

    Reply

    • Gayle says

      I’m so glad you enjoy this, Andrea! Corn is a great addition! This is my favorite chili too…so good for leftovers! Thanks so much for stopping by and letting me know how it turned out!

      Reply

  70. Andrea says

    I love this recipe, and so glad I stumbled onto it!! There’s not much I change on it at all…I do add frozen corn, (just to help make it even more stocky, and for the crunch-factor)…Tis’ the season…Going to make it this weekend!

    Reply

    • Gayle says

      I’m so happy to hear that, Andrea! Frozen corn is a great addition, I’ll have to try that! Thanks so much for stopping by and letting me know how it turned out!

      Reply

      • Andrea L Haidu says

        5 stars
        Gayle, I have a question…My BFF just had surgery, and wants me to make her chilli! She knows I love mine, however, she wants the dang beans (ugh!)…can I use this same recipe and add her yucky red beans???

      • Gayle says

        Hi Andrea! Absolutely! You could add the beans in place of one pound of the meat or just add them along with the meat, whatever your preference is! If cooking with 2 pounds of meat (since I doubled the meat to make up for no beans) it may turn out a bit thicker.

      • Andrea L Haidu says

        5 stars
        Gosh, that is such a relief!! I seriously doubt I’d find as good of recipe as this one!! Thank you much!!! Thank you Gayle!!!

  71. Allyson Gil says

    5 stars
    This was great!! Family approved! I didn’t have a bell pepper this time around so I just put in 2 cans of black beans. Served on hotdogs & french fries with shredded cheddar cheese, onions, & sour cream. Super delish & easy. Thanks!!

    Reply

    • Gayle says

      Hi Melissa! I use a 6 quart crockpot for all of my slow cooker recipes. Thanks for stopping by and hope you enjoyed!

      Reply

  73. Kim says

    Oh man, I’m making it for the first time right now and it’s so much more liquid than meat. I’m surprised no one else mentioned that. It’s still cooking, but I’m guessing it’s not going to reduce the liquid that much.

    Reply

    • Gayle says

      Kim, it should thicken up as it continues cooking and once it sits. I’ve never had a problem with it being too liquidy.

      Reply

  74. Andrea L Haidu says

    5 stars
    Gayle, I’m sorry to keep bothering you about this, and I can’t find my original post…So do I put the beans in while it’s in the slow cooker the whole time? She wants the canned red kidney beans (which I have no clue about lol)

    Reply

  75. Brooke Stroud says

    Hate to say this but this was not a chili recipe but rather a tomato soup recipe. I saw the comment that it thickens up and it totally did not. Very disappointed as I used some great ingredients.

    Reply

    • Gayle says

      Hi Amy! Absolutely! I always freeze some after I make it, it will last three to four months in the freezer. Hope you enjoy!

      Reply

  77. Deb says

    5 stars
    I don’t like beans either so while growing up, my mom blended the kidney beans with the canned tomatoes in a blender. It ended up making a delicious thick chili with no whole beans. It’s a texture thing for sure. Try it for your hubby. I’m trying your way this week for my hubby who can’t have beans right now.

    Reply

  78. Kara says

    Could this be stored in a ball jar in the freezer? Trying to come up with One person meals for a friend who lives alone and recently broke her wrist.

    Reply

  80. Kelsey says

    5 stars
    I was intimidated by this recipe as I’ve never made chili before, but it really did turn out great. There is nothing I would change about this recipe. I did halve it as we’re a two person household and it worked well. I drained excess liquids from the diced tomatoes. I will be making this again!

    Reply

  81. Val says

    4 stars
    Followed recipe as written except cut chili powder down to 4 TBSP, which is still more than I normally use on a standard batch of chili. I think I would back it down to 3 next time, the flavor was a little too overpowering to me. Otherwise, great texture and very easy to make! Will likely make again, but with 3 TBSP chili powder. Thanks for the no-bean chili recipe I was looking for!

    Reply

    • Gayle says

      Megan, yes, 5-6 TABLESPOONS, as it’s a lot of chili! If you feel that’s too much for you, feel free to scale it back. But based on all of the reviews, people love it!

      Reply

  84. Elizabeth says

    5 stars
    I absolutely love a tomato-based chili and I never EVER EVER EVER add beans to mine so I was excited to try this recipe as just something different from my own! Thanks for this! Just as a side-note here, I actually have an entire book on the history of chili with so many different recipes in it. In the book it talks about how a bowl of red chili started and I am here to tell you that the VERY FIRST ORIGINAL CHILI… NEVER had BEANS…. OR…. (drum roll please…) TOMATOES! Yep… that is the truth as I know it… NO TOMATOES in the very original first bowl of red. I did try the original chili in the book and it is very tasty… but because I am a tomato lover (as well as my family). I don’t mind breaking from the traditional and using tomatoes! Thanks again for this verison of chili!

    Reply

  85. Cheyanne Cook says

    So I followed the recipe to a T and for me it doesn’t seem to be too liquidity, but rather thick. Should I but another can of tomato sauce or what should do so it’s not so thick for when it’s done? First time making chili.

    Reply

    • Gayle says

      Hi Cheyanne! It shouldn’t be too thick if you followed the recipe, but will probably thin out when cooking. Chili is supposed to be thick, though. You could definitely try adding more sauce or even a bit of water.

      Reply

  86. DoubleB72 says

    Can I cook it for 6 hours? If I wanted to add a bottle of beer, would it still work and when would I add it? I keep hearing Guinness is great in chili.

    Reply

    • Gayle says

      You could definitely cook for 6 hours! I’m not sure about adding beer, I’ve never tried that before so I don’t know how it would turn out. Hope you enjoy!

      Reply

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