No-Bean Crockpot Chili
Two pounds of browned beef, a thick tomato sauce and masa harina for body, with no beans at all. It is the chili to spoon over hot dogs and fries.
No-Bean Crockpot Chili
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hoursTwo pounds of browned beef, a thick tomato sauce and masa harina for body, with no beans at all. It is the chili to spoon over hot dogs and fries.
Ingredients
2 lb ground beef (85/15)
1 tbsp olive oil
1 large yellow onion, diced
5 garlic cloves, minced
2 tbsp tomato paste
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
1 tbsp Worcestershire sauce
1 can (28 oz) crushed tomatoes
1 can (8 oz) tomato sauce
2 tbsp masa harina
1/4 cup cold water
Toppings: shredded cheddar, diced raw onion
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and break it into small crumbles.
- Brown the beef 8 to 10 minutes, until no pink remains. Spoon it into the slow cooker and pour off all but 1 tablespoon of fat.
- Cook the onion in the same skillet for 4 minutes, until soft. Add the garlic and cook 30 seconds longer.
- Stir in the tomato paste, chili powder, cumin, paprika, oregano and salt. Fry for 30 seconds, until the mixture darkens and smells toasty.
- Scrape the skillet into the slow cooker. Add the crushed tomatoes, tomato sauce and Worcestershire sauce, then stir to coat the meat.
- Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH. Keep the lid on for the whole time.
- In the last hour, skim the fat from the top with a large spoon. Two lb of beef gives off more than you expect.
- Whisk the masa harina into the cold water until it is smooth. Stir it into the chili and cook 30 minutes more with the lid on.
- The chili is ready when it coats the back of a spoon. If it is still thin, prop the lid open for 20 minutes.
- Taste, add salt and serve over hot dogs, fries or a baked potato.
Notes
- Whisk the masa into cold water first, or it clumps. If you do not have masa harina, two tablespoons of tomato paste thickens the pot a little. The chili is better on day two and keeps 4 days in the refrigerator. Freeze in flat bags for up to 3 months and reheat to 165°F.
Why no beans, and why masa
A bean-free chili needs something else for body, and masa harina does it with a faint corn flavor. A spoonful whisked into cold water thickens the pot without making it pasty.
Browning the beef and frying the spices briefly builds flavor that the pot cannot make alone.
No-Bean Crockpot Chili: swaps and mistakes
Tomato paste adds a little thickness if you have no masa. Cornstarch also works but gives a glossier result. Never drop dry masa straight into the pot, because it clumps.
Skim the fat before thickening. Two pounds of beef gives off more than most people expect.
Serving and freezing
This is a topping chili for hot dogs, fries and baked potatoes, and good with plain rice too. It tastes even better the next day. Freeze in flat bags so they thaw fast, then reheat until steaming.
A mistake people make
Adding the masa without whisking it into cold water first. It clumps into dry lumps that never dissolve. Make a smooth slurry, stir it in slowly, and give it the full 30 minutes with the lid on. Then taste and adjust the salt.
No-Bean Crockpot Chili at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 16, led by ground beef (85/15), olive oil, yellow onion, garlic cloves
Tips for No-Bean Crockpot Chili
Whisk the masa into cold water first, or it clumps. If you do not have masa harina, two tablespoons of tomato paste thickens the pot a little. The chili is better on day two and keeps 4 days in the refrigerator. Freeze in flat bags for up to 3 months and reheat to 165°F.
No-Bean Crockpot Chili FAQ
How long does No-Bean Crockpot Chili take?
No-Bean Crockpot Chili takes 7 hours of cooking after 20 minutes of prep.
How many people does No-Bean Crockpot Chili serve?
This recipe makes 6 servings.
What do I need to make No-Bean Crockpot Chili?
16 ingredients, led by ground beef (85/15), olive oil, yellow onion, garlic cloves. Amounts are in the recipe card above.
Part of: 6 Easy Crockpot Chili Recipes for a Busy Weeknight
