Slow Cooker Texas No Bean Chili is hearty even without the beans! This chili also doesn’t have tomatoes, just great spice and beef flavor in this meal.
There are so many variations of chili, which I am thankful for. I can’t eat the same chili every week. This version comes from Texas where the creators of this type of chili feel very strong that it should not have beans or tomatoes in it. Does it still taste like chili you ask? Yes, it does! This recipe has a 1/4 cup of chili powder and I added Anaheim chile for an extra kick. A thick sauce is formed by adding flour to the seasonings that coat the beef cubes. This recipe requires a few minutes of stove top cooking to form the sauce, but that bit of extra time is worth it.
Below is the sauce and beef before cooking. I add onion, Anaheim pepper and garlic.
I cook this on low for 9 hours so the beef will shred easily.
I baked my cornbread the night before while the house wasn’t so hot, then the next day all I had to do to serve dinner was to plate it.
Below is my YouTube video of this recipe. You can follow me on YouTube, here.
This is my latest favorite chili recipe, I hope you try it!
- 3 lbs. cubed beef stew meat
- cooking oil
- ½ cup flour
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ cup chili powder
- 1 tsp. cumin
- 2 tsp. oregano
- ⅛ tsp cayenne pepper (this makes the chili extra hot, leave out if you don't like extra hot)
- 2 (14-oz.) cans beef broth
- 1 large sweet onion, finely diced
- 1 Anaheim pepper. minced
- 2 garlic cloves, minced
- cheese and onion for serving
- 5-quarts or larger
- In a large bowl, add the flour, salt, pepper, chili powder, cumin, oregano and cayenne pepper, mix well. Add the beef cubes and stir to coat them evenly. In a very large skillet set to medium high heat, add enough cooking oil to coat the bottom of the pan. Add the flour coated beef cubes and cook until browned, no need to cook through. Add the beef broth to the pan, and stir until a thickened sauce forms, be sure to scrap up any meaty bits from the bottom of the pan.
- Add this beef mixture to the slow cooker.
- Add the onion, Anaheim pepper and garlic. Stir.
- Cover and cook on low for 9 hours without opening the lid during the cooking time. If desired shred the meat up with 2 forks.
- Serve on cornbread and top with cheese and onion. Or put this chili on fritos, can't go wrong however you serve it.
I used my touch screen 6.5-quart Crock Pot® for this recipe. Any slow cooker 5-quarts or larger will work fine.
You may also like: Slow Cooker “Campfire” Potatoes