Slow Cooker No Bean Chili
A delicious chili with Mexican spices, but without beans from the slow cooker. Cooked in a spicy tomato sauce and delicious with a fresh salad and tacos.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 2 tablespoons tomato paste
- 3 cloves garlic squeezed
- 1 ¼ pound ground beef
- 28 ounce diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika powder
- 1 red chili pepper deseeded and chopped into pieces
- 2 tablespoons Coriander finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the oil in the frying pan and add the onion and tomato paste.1 tablespoon sunflower oil, 1 onion, 2 tablespoons tomato paste
- Bake for 3 minutes until the onion is glassy and then add the garlic. Stir fry for ½ minute.3 cloves garlic
- Add the ground beef through the onion mixture and fry until brown.1 ¼ pound ground beef
- Put the ground beef mixture in the slow cooker and add diced tomatoes and beef broth.28 ounce diced tomatoes, 1 cup beef broth
- Add the remaining spices and give it a good stir.1 tablespoon chili powder, 1 teaspoon salt, ⅛ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon smoked paprika powder, 1 red chili pepper
- Put the lid on the slow cooker, put it on low and turn on for 8 hours.
- Serve with taco shells, rice, a green salad and some toppings like coriander, cheese, red onions.2 tablespoons Coriander
NOTES
1. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
2. Coriander: If you don't like to eat coriander, you can substitute it with flat leaf parsley.
3. Slow Cooker: Turn on the crockpot on low setting for 8 hours or on high setting for 5 hours to get a delicious Chili without beans.
4. Storage
- Refrigerator: Cool the slow cooker chili quickly. You can keep it covered in the fridge for up to two days.
- Freezer: Allow the meat to cool quickly and place it in an airtight freezer box or bag and freeze. This keeps it good for up to 3 months. Then, let thaw in the refrigerator.
- Reheat: Heat the no bean chili over medium heat in a skillet while stirring until hot.
Nutrition
Calories: 469kcal | Carbohydrates: 16g | Protein: 28g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 101mg | Sodium: 1034mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2078IU | Vitamin C: 67mg | Iron: 6mg
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