Can I use a crockpot to make this chili?

Yes! A crockpot and a slow cooker are the same thing! This Paleo crockpot chili follows the same slow-cooking method.

How can I thicken slow cooker beef chili?

If you prefer a thicker chili, mix 1-2 teaspoons of arrowroot powder or cornstarch with water, and stir it in during the last 30 minutes of cooking.

How long can beef chili be stored in the refrigerator?

Once cool, you can transfer leftover chili to an airtight container, and store it in the fridge for up to 3 days.

Can I freeze this Paleo chili?

Yes! This slow cooker beef chili freezes well for up to 6 months! Thaw it in the fridge overnight, and reheat in the microwave, over medium heat on the stove, or in a slow cooker set to “warm” when you’re ready to serve.

Can I make slow cooker beef chili on the stovetop?

Sure! Simply brown the beef, and sauté the veggies in a large pot or Dutch oven. Then, combine all the ingredients, and simmer over medium heat on the stove like we do in our no bean chili recipe .

Slow Cooker Beef Chili Without Beans

Description

Make this Paleo slow cooker beef chili for a fuss-free, protein-rich, veggie-packed comfort food recipe full of bold, savory, smoky flavors!

Ingredients

Units Scale

1 Tablespoon avocado oil or light olive oil
1 pound ground grass-fed beef
1 red or green bell pepper, chopped (about 1 cup chopped)
2 celery stalks, chopped
1 medium yellow onion, diced
2 teaspoons minced garlic (about 2 garlic cloves)
28-ounce can crushed tomatoes, preferably fire-roasted
14-ounce can petite diced tomatoes, preferably fire-roasted
1 Tablespoon tomato paste
2-3 Tablespoons chili powder (to taste)
2-3 teaspoons smoked paprika (to taste)
1 Tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 teaspoons dried oregano
1/2 teaspoon allspice (optional)
Kosher salt, to taste
Optional: bay leaf
Garnishes and Toppings - fresh chopped cilantro, sliced jalapeños, diced avocado

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Instructions

Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring often and breaking it up with a wooden spoon, until browned (about 4–6 minutes). Using a slotted spoon, transfer the beef to the insert of a large slow cooker, leaving the grease in the pan.
In the same skillet, add the onion and garlic, cooking for 30 seconds until fragrant. Add celery and bell pepper, cooking until the onion becomes translucent (about 5 minutes). Transfer the mixture to the slow cooker.
To the slow cooker, add the crushed tomatoes, diced tomatoes, tomato paste, and spices (excluding the salt and bay leaf). Stir to combine then place the bay leaf on top, if using.
Cover and cook on HIGH for 3 to 3½ hours or on LOW for 5–6 hours. Remove the bay leaf and season with salt to taste. Leave on the WARM setting for 10 minutes until ready to serve.
Serve with garnishes like fresh cilantro, sliced jalapeños, or avocado. Once cooled, store in an airtight container in the fridge for up to 3 days.

Notes

Serving Tips – The chili serves 4-6 people (1 1/2 – 2 cups per person), depending on how much liquid is in the chili and how it’s served- either alone or with a side like rice, etc.

Storage Tips – Store cooked and cooled chili in an airtight container in the freezer for up to 6 months.

Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Category: dinner
Method: slow cooker
Cuisine: American

Nutrition

Serving Size: 1 ½ to 2 cups
Calories: 290
Sugar: 11.7 g
Sodium: 718 mg
Fat: 13.4 g
Saturated Fat: 4.2 g
Carbohydrates: 23.4 g
Fiber: 6.7 g
Protein: 22.9 g
Cholesterol: 58.8 mg