Slow Cooker Chili without Beans

Easy slow cooker chili. Not too spicy, not at all sweet, this is simple to assemble and cook. Feeds a crowd! Serve with shredded Cheddar and diced raw onions.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir beef in two batches in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper while browning. Drain and discard grease; transfer beef to a slow cooker.

Step: 2

Add bell peppers and onion to the slow cooker. Add diced tomatoes and green chiles, tomato paste, chili powder, beef bouillon, Worcestershire sauce, garlic, oregano, cumin, hot sauce, salt, black pepper, paprika, and cayenne pepper. Stir with a heavy spoon until well mixed. Pour in diced tomatoes and stir well. Add as much crushed tomatoes as you can fit into the slow cooker, keeping in mind it will expand a bit while cooking. Stir well.

Step: 3

Cover the slow cooker and cook on Low until flavors blend, 8 to 10 hours.

Per Serving: 330 calories; protein 22.9g; carbohydrates 18.5g; fat 18.6g; cholesterol 69.6mg; sodium 1003mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.