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No Bean Chili Crockpot

Thick, Smoky No-Bean Chili in the Crockpot Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper, optional
  • 1/4 cup masa harina
  • Vegetable oil, for browning

Method
 

  1. Heat a large skillet over medium-high heat with a thin film of oil. Add the ground beef and onion, breaking up the meat, and cook for about 6 minutes until no longer pink. Drain excess fat if needed.
  2. Transfer the mixture to a 6-quart slow cooker. Stir in the garlic, diced tomatoes with their juices, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Mix well.
  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until deeply fragrant and reduced slightly.
  4. Twenty minutes before serving, whisk the masa harina with ½ cup warm water until smooth. Stir the slurry into the chili, switch the slow cooker to high, and let it bubble uncovered for 15 minutes to thicken. Ladle into bowls and add your favorite toppings.

Notes

If you prefer an even thicker chili, use ⅓ cup masa harina. The chili tastes fantastic the next day, so consider making it a day ahead. For a smoky kick, add a chopped chipotle pepper in adobo with the rest of the spices.