Bready or Not: Slow Cooker Beef Chili
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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.
Course: Main Course
Keyword: beef, slow cooker, soup and stew
Author: Beth Cato


  • 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


  • 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.