- 1-1/2 pounds lean ground beef (90% lean)
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 can (4 ounces) chopped green chilies
- 1/2 cup minced fresh parsley
- 1 tablespoon chili powder
- 1 garlic clove, minced
- 1-1/4 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- Hot cooked rice or pasta
- Optional toppings: shredded cheddar cheese, sour cream and sliced green onions
- Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice. Yield: 6 servings.
Reviews for No-Bean Chili
"Question: How many oz in one serving?"
"I was really looking forward to trying a new crockpot beanless chili. My husband likes no bean chili and asked for it. It was horrible. I followed the recipe exactly, not even a small change. My husband took 2 bites and wouldn't eat it. The beef turned into like a minced meat with a horrible texture and I couldn't taste the spices, pretty much just tomato and minced meat. Very disappointed"
"I made this as directed. It was super easy and the meat was tender. However, I found this to be lacking of flavor and spice, not necessarily heat. I enjoy depth of flavor in my chili."
"I love this recipe! I follow the recipe exactly and it was great. I love chili in the fall and winter. I'm a person that can't have beans, so it's perfect for me."
"I made this but used a can of Rotel instead of the tomatoes. We loved it. I probably will add another can of tomato sauce the next time simply because we like our chili to be a little bit more liquid, especially since I only used 1 pound of ground beef instead of the 1-1/2 pounds. We used it as a topping for tamales and it was excellent. We're very particular about our chili for hot dogs and this would be very good. I'll probably make a big bunch to freeze so we'll have it."