BEST Slow Cooker No Bean Chili

5 from 13 votes

BEST Slow Cooker No Bean Chili

This hearty Slow Cooker No Bean Chili is rich, smoky, and full of bold flavor—perfect for a cozy dinner or game day crowd. Ground beef and bacon create a savory base, while chipotle peppers in adobo add just the right kick. Slow cooking melds everything together into a thick, meaty chili with tender bites of sausage and pops of sweet corn. The best part? It’s easy to prep in the morning and ready when you are.

Prep Time15

Cook Time6

Total Time6 15

Course: Main

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

Ingredients

1 pound ground beef
5 slices bacon, diced
1 yellow onion, diced
1 bell pepper, diced
1 28-ounce can crushed tomatoes
1 15-ounce can fire roasted diced tomatoes
1 15-ounce can yellow corn, drained
1 14.5-ounce can beef broth
1 Tablespoon honey
1 Tablespoon worcestershire
1/4 cup adobo sauce, plus 1-2 chopped chipotles*
3 Tablespoons chili powder
1 Tablespoon smoked paprika*
1 Tablespoon cumin
1 Tablespoon granulated garlic
1 teaspoon oregano
3/4 teaspoon Morton kosher salt*
3 raw sausage links, italian or bratwurst

Instructions

Cook the Bacon & Beef: In a large skillet over medium-high heat, cook the ground beef and diced bacon together until browned and caramelized. Use a slotted spoon to transfer the mixture to the slow cooker.
1 pound ground beef, 5 slices bacon, diced
Sauté the Vegetables: Remove most of the excess oil from the skillet with a paper towel, but leave the browned bits (fond) in the pan. Add the diced onion and bell pepper, and sauté until softened, about 3-4 minutes. Deglaze the pan with a splash of beef broth, scraping up the fond. Transfer the vegetables to the slow cooker.
1 yellow onion, diced, 1 bell pepper, diced, 1 14.5-ounce can beef broth
Add Remaining Ingredients: Add the crushed tomatoes, fire-roasted diced tomatoes, corn, remaining beef broth, honey, Worcestershire, adobo sauce, chopped chipotle, chili powder, smoked paprika, cumin, granulated garlic, oregano, and salt to the slow cooker. Stir to combine. Remove the casing from the sausage and dollop small pieces of it on top of the mixture.
1 28-ounce can crushed tomatoes, 1 15-ounce can fire roasted diced tomatoes, 1 15-ounce can yellow corn, drained, 1 Tablespoon honey, 1 Tablespoon worcestershire, 1/4 cup adobo sauce, plus 1-2 chopped chipotles*, 3 Tablespoons chili powder, 1 Tablespoon smoked paprika*, 1 Tablespoon cumin, 1 Tablespoon granulated garlic, 1 teaspoon oregano, 3/4 teaspoon Morton kosher salt*, 3 raw sausage links, italian or bratwurst
Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the flavors meld and the sausages are fully cooked.

Notes

Adobo Sauce & Chipotle Peppers: Essential for a smoky, spicy kick. Omit or reduce the chipotle peppers for a milder version.
Smoked Paprika: Adds a distinct smoky taste. Regular paprika can be used if needed, though smoked paprika is preferred.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Brown for Flavor: Take the time to fully brown the bacon and ground beef. This caramelization enhances the depth of flavor in your chili, giving it a rich, savory taste.
Deglaze for Extra Flavor: After sautéing the vegetables, don’t skip deglazing the pan with a splash of beef broth. This step lifts the flavorful browned bits (fond) left from cooking the meat and adds them to your chili.
Cook Low & Slow: Choose the low setting on your slow cooker for optimal results. This gradual cooking process allows the flavors to develop fully and ensures the sausage turns out tender and juicy.
Top It Off: Garnish with your favorite toppings like cheddar cheese, avocado, sour cream, jalapeños, green onions, chopped onions, or even a squeeze of lime for a fresh pop of flavor.

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