This hearty beanless chili is designed for those seeking a low-carb meal with deep, slow-cooked flavor. It is a versatile dish that works perfectly in a crockpot but can be easily adapted for other cooking methods.

List of ingredients

2/3 cup green bell pepper – chopped, about 1 pepper for aromatic base.
1/2 cup onion – chopped, about 1/2 an onion for flavor.
1 tablespoon butter – used for sautéing vegetables.
1 pound ground beef – the primary protein source.
3 tablespoons cumin – provides an earthy, smoky depth.
1 1/2 tablespoons chili powder – essential for the classic chili taste.
2 teaspoons salt – enhances all other seasonings.
1 1/2 teaspoons garlic powder – adds a savory, pungent note.
1/4 teaspoon coriander – offers a light citrusy undertone.
1/4 teaspoon cayenne pepper – provides a controlled level of heat.
Pinch of black pepper – for basic seasoning.
1 28-ounce can crushed tomatoes – creates the thick sauce base.
1/2 cup water – adjusts the consistency during slow cooking.
Shredded cheddar cheese – optional topping for creaminess.
Sour cream – optional topping to balance the spice.

step-by-step instructions

Sauté Aromatics: In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3-4 minutes.
Brown the Meat: Add the ground beef to the skillet. Cook, breaking up clumps with a wooden spoon, until no longer pink, about 4-5 minutes.
Season the Mixture: Add the cumin, chili powder, salt, garlic powder, coriander, cayenne pepper, and black pepper to the beef mixture. Mix well to coat the beef and vegetables, then drain off excess grease if desired.
Transfer to Slow Cooker: Pour the seasoned beef and vegetable mixture into the slow cooker.
Combine Liquid Ingredients: Add the crushed tomatoes and water to the slow cooker. Stir well to ensure everything is fully combined.
Slow Cook: Cook on high for 3-4 hours or low for 6-8 hours. During the final 30 minutes, taste and adjust seasoning to your liking. If the chili is too thin, simmer uncovered for the final 30 minutes.
Rest the Chili: Let the chili rest in the slow cooker with the lid off for 10–15 minutes before serving to allow flavors to meld and the texture to set.
Serve: Ladle into bowls and serve with shredded cheddar cheese and sour cream if desired.

Alternative Cooking Methods

Stovetop Preparation

To make this chili on the stove, use a large stockpot or a Dutch oven. Sauté the vegetables and brown the beef directly in the pot, then stir in the spices, tomatoes, and water. Let the mixture simmer on low heat for about two hours, stirring occasionally to prevent the bottom from scorching.

Instant Pot Method

For a faster version, use the sauté function on your Instant Pot to cook the vegetables and brown the beef. After stirring in the seasonings, turn off the sauté function and add the tomatoes and water. Seal the lid and cook on high pressure for 15 minutes, followed by a quick release of the steam.

Protein Substitutions

Ground Turkey Option

Ground turkey is a lean alternative to beef that works well in this recipe. Since turkey has less natural fat, you may want to increase the butter by a tablespoon to ensure the meat remains moist. The flavor is milder, allowing the cumin and chili powder to stand out more.

Ground Bison Alternative

Ground bison offers a richer, more intense beefy flavor than standard ground beef. It is naturally leaner, so be careful not to overcook it during the browning phase to avoid toughness. This substitution adds a gourmet touch to the hearty texture of the chili.

Lean Ground Chuck

If you prefer a more traditional texture, using a lean ground chuck (80/20 or 90/10) is recommended. The fat content in chuck helps carry the flavors of the spices throughout the slow cooking process. Ensure you drain the excess grease after browning to keep the sauce from becoming oily.

Vegetable and Base Variations

Using Red Bell Peppers

Substituting green bell peppers with red ones introduces a subtle sweetness to the dish. This can help balance the heat from the cayenne pepper and the acidity of the tomatoes. Red peppers also provide a more vibrant color to the final stew.

Tomato Base Adjustments

For a smokier profile, replace the crushed tomatoes with fire-roasted crushed tomatoes. If you prefer a smoother, less chunky consistency, you can use tomato puree instead. If the sauce feels too acidic, a small pinch of baking soda can neutralize the tanginess.

Adding Extra Aromatics

You can enhance the flavor profile by adding minced fresh garlic along with the onions. Sautéing fresh garlic for 30 seconds before adding the beef provides a more pungent, fresh taste than powder alone. Adding a finely diced celery stalk also adds a traditional mirepoix depth to the base.

Customizing Heat and Spice

Reducing the Spice Level

To make this dish milder for children or sensitive palates, omit the cayenne pepper entirely. You can also use a mild chili powder blend instead of a standard one. The cumin will still provide the characteristic chili aroma without the biting heat.

Increasing the Heat

For those who prefer a spicy kick, increase the cayenne pepper to a half teaspoon or add a chopped habanero pepper. Adding a teaspoon of crushed red pepper flakes during the sauté phase also introduces a sharp, spicy element. You can also stir in a dash of hot sauce just before serving.

Deepening the Earthy Tones

If you enjoy the smoky, earthy quality of cumin, you can toast the whole seeds in a dry pan before grinding them. This process releases the essential oils and intensifies the flavor. Increasing the cumin by an extra tablespoon will give the chili a more authentic Southwestern character.

Serving and Pairing Ideas

Creamy Topping Combinations

Beyond cheddar cheese and sour cream, sliced avocado provides a rich, buttery contrast to the spicy beef. A dollop of Greek yogurt can serve as a high-protein, tangy substitute for sour cream. These toppings help cool the palate between spicy bites.

Fresh Herb Garnishes

Finely chopped fresh cilantro added at the very end provides a bright, citrusy finish that cuts through the richness of the meat. Sliced green onions or chives add a mild bite and a pop of color. A squeeze of fresh lime juice over the bowl enhances all the savory notes.

Low-Carb Side Dishes

Serve this chili over a bed of steamed cauliflower rice to soak up the sauce without adding many carbs. A side of sliced cucumbers with vinegar and dill provides a refreshing, crisp contrast to the hot stew. Sautéed zucchini ribbons also pair well as a light accompaniment.

Storage and Preservation

Refrigeration Guidelines

Allow the chili to cool completely before transferring it to an airtight container. Do not leave the pot at room temperature for more than two hours to prevent bacterial growth. Once refrigerated, the chili will remain fresh and safe to eat for up to four days.

Freezing for Long-Term Use

This recipe freezes exceptionally well for up to three months. Use freezer-safe bags or airtight containers, pressing out as much air as possible to prevent freezer burn. Portions should be frozen in individual servings for easier reheating later.

Safe Thawing Process

The best way to thaw frozen chili is to move it from the freezer to the refrigerator 24 hours before you plan to eat it. This slow thawing process preserves the texture of the meat and vegetables. Avoid thawing at room temperature to maintain food safety standards.

Reheating Instructions

Stovetop Reheating

Place the chilled or thawed chili in a pot over medium-low heat. Stir occasionally and add a small splash of water or beef broth if the chili has thickened too much in the fridge. Heat until the internal temperature reaches 165°F.

Microwave Reheating

Transfer the chili to a microwave-safe bowl and cover it with a lid or damp paper towel to retain moisture. Heat in short intervals of one to two minutes, stirring between each session. This ensures that the heat is distributed evenly and prevents hot spots.

Oven Reheating

For larger quantities, place the chili in a covered baking dish and heat in the oven at 325°F. This method is slower but helps maintain a consistent texture across the entire batch. Check the temperature periodically until the center is piping hot.

Troubleshooting Common Issues

Handling Watery Chili

If your chili is too thin after the slow cooking process, remove the lid for the final 30 to 60 minutes of cooking. This allows the excess moisture to evaporate and the sauce to reduce. You can also simmer it on the stovetop over medium heat to speed up the thickening.

Fixing Overly Thick Chili

If the chili becomes too thick or paste-like, stir in small amounts of water or unsalted beef broth. Add one tablespoon at a time and stir until you reach your desired consistency. Be careful not to add too much liquid, as it can dilute the flavor of the spices.

Balancing Bitter or Sour Tastes

If the tomatoes make the dish taste too sour, a pinch of sugar or a small amount of honey can balance the acidity. If the spices taste slightly bitter, adding a bit more salt or a dollop of sour cream during serving usually fixes the issue. Ensure you taste the chili at the end of the cooking cycle before adding more.

Frequently Asked Questions

Can I make this recipe without butter?

Yes, you can replace the butter with an equal amount of olive oil or avocado oil. This makes the recipe dairy-free in the cooking stage, though it will slightly change the richness of the sautéed vegetables.

Is this chili suitable for a keto diet?

Yes, this recipe is low-carb and keto-friendly because it eliminates beans and sugar. It relies on fats from beef and butter and low-glycemic vegetables like peppers and onions.

Can I use ground turkey instead of beef?

Absolutely, ground turkey is a great substitute. Just be mindful that turkey is leaner, so you may need a bit more fat in the pan to keep the meat from drying out.

How do I prevent the beef from becoming grainy?

Avoid overcooking the beef during the initial browning phase. Brown it just until it is no longer pink, as the slow cooker will continue to cook the meat and tenderize it over several hours.

Why is the slow cooker better than the stove?

The slow cooker allows the spices to penetrate the meat deeply over several hours. This results in a more cohesive flavor profile and a tender meat texture that is difficult to achieve with rapid boiling.

First-Place Low-Carb Chili

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Author: Lora Marie Bennett
Total Time: 4 hours 35 minutes
Yield: 8 servings
Diet: Low-Carb

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Description

Dive into our First-Place Low-Carb Chili recipe! This hearty, slow-cooked dish delivers deep, satisfying flavors without beans.

Ingredients

2/3 cup green bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon butter
1 pound ground beef
3 tablespoons cumin
1 1/2 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons garlic powder
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
Pinch of black pepper
1 28-ounce can crushed tomatoes
1/2 cup water
Shredded cheddar cheese (optional)
Sour cream (optional)

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Instructions

Sauté: In a skillet over medium heat, sauté the peppers and onions in the butter until they begin to soften, about 3-4 minutes.
Brown: Add the ground beef to the skillet. Cook, breaking up clumps with a wooden spoon, until no longer pink, about 4-5 minutes.
Season: Add the cumin, chili powder, salt, garlic powder, coriander, cayenne pepper, and black pepper to the beef mixture. Mix well to coat the beef and vegetables. Drain off excess grease if desired.
Transfer: Transfer the mixture to the slow cooker.
Combine: Add the tomatoes and water to the slow cooker. Stir to combine.
Cook: Cook on high for 3-4 hours or low for 6-8 hours. During the final 30 minutes, taste and adjust seasoning to your liking. If the chili is too thin, simmer uncovered for the final 30 minutes.
Rest: Let the chili rest in the slow cooker with the lid off for 10–15 minutes before serving to allow flavors to meld.
Serve: Serve with shredded cheddar cheese and sour cream if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For stovetop: sauté vegetables and beef in a pot, stir in seasonings, tomatoes, and water, and simmer for about two hours. For Instant Pot: sauté veggies and beef, add seasonings, tomatoes, and water, then cook on high pressure for 15 minutes and quick release.

Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 178 kcal
Sugar: 3 g
Sodium: 661 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 11 g
Cholesterol: 45 mg