Baking

Crockpot Beanless Chili

I’m a big fan of chili and an even bigger fan of using a crockpot. When I put together this recipe, I didn’t realize I was out of beans (chili, red and lima beans–I don’t care which kind, I use whatever I grab), but I went through the recipe and decided to add in more vegetables to compensate for the loss of texture and thickness.

This recipe is enough for 4-5 servings pending serving size

Ingredients

  • 1 pound ground chuck/beef
  • 1 yellow onion
  • 1 green or red pepper
  • 1 cucumber
  • 1 garlic clove (minced)
  • 1 8oz can tomato sauce
  • 1 5.5oz can tomato juice
  • 1/2 cup water
  • 2 tablespoons Worchestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon cayenne pepper

Directions

  1. In a large saucepan cook your ground beef, onion, garlic over medium heat until the meat is no longer raw, then drain the grease.
  2. Dice your cucumber and green pepper to your desired sizes, then place in crockpot.
  3. Add the tomato sauce, tomato juice, water, spices then your cooked ground beef to the crockpot.
  4. Turn crock to low if you wish to let it simmer for 4-6 hours, or on high for 2-4 hours.
  5. Serve in a bowl with some diced onions and cheese on top and enjoy!

You are free to manipulate this recipe to your own palette. I prefer my chili with a kick, lots of spices, veggies and meat. Let me know in the comments if you’ve tried this recipe and what you think of it; I’m open to any and all comments!

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