Slow-Cooker Crockpot Chili
This Guilt-Free Crockpot Chili Recipe is the perfect slow-cooker chili. It is a thick, spicy, no bean Texas chili with no corn flour. It’s perfect for Keto and Paleo dieters or anyone looking for a hearty, healthy meal with little effort. This chili is great for lazy afternoons.
Even though there are quite a few ingredients in this chili, it’s super easy to make. Just measure, dump and wait. The hardest part is browning the ground beef.
Here’s what you’ll need:
New Mexico Peppers
These dried peppers are not very spicy, but they add a sweet smoky, flavor. I cut mine up into small pieces with my kitchen scissors before adding them.
Chili De Arbol
These dried peppers bring the heat. Add as many or as few as you want for spice in your chili.
Tabasco and Jalapeño
Any peppers will be great for add-ins and extra spice. Jalapenos are usually very common, and tabasco peppers really pack the heat for their small size.
This recipe is so easy. The hardest part is measuring the ingredients. Once you dump them, just stir occasionally and wait. The chili will turn out great in 6 hours.
Low-Carb Crockpot Chili Recipe
- 2lb ground beef (browned on stovetop)
- 2 New Mexico Chilis
- 4 Chili’s De Arbol (heat)*
- 1 tbs cumin
- 1 tbsp garlic
- 1.5 tsp paprika
- ½ tbsp crushed red pepper*
- ½ cup chili powder
- 2 onions quartered
- 1 16 oz can tomato sauce
- 1 16 oz can roasted tomatoes
Optional: additional peppers for heat*
- Brown and drain the ground beef.
- Chop to onions and all the peppers, even the dried ones.
- Dump all the ingredients in the crockpot, with an additional 16 ounces of water.
- Cook on high for six hours, stirring occasionally.
- Serve with cheese and crackers.
I hope you love this recipe as much as I do. Please check out some of my other recipes here.
I’d love to see what new add-ins you come up with for this chili. Please comment below and share the different variations that you try.