Slow Cooker No-Bean Chili

Slow Cooker No-Bean Chili

Ingredients

3 lbs ground beef

1 large yellow onion, finely chopped

2 large poblano peppers, chopped

3 garlic cloves, finely minced

2 tablespoons chili powder

2 teaspoons ancho chili powder

2–3 teaspoons chipotle seasoning (adjust to taste)

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon ground black pepper

2 cans (14 oz each) tomato sauce

2 cans (14 oz each) fire-roasted diced tomatoes (with juices)

Optional Toppings:

Shredded cheese

Sour cream

Tortilla chips

Sliced green onions

Diced avocado

Instructions

In a large Dutch oven over medium heat, cook the ground beef until mostly browned and only a small amount of pink remains. Drain off any excess grease.

Return the pot to the stove and add the diced onion, poblano peppers, garlic, and all the spices.

Cook for about 4–5 minutes, stirring frequently, until the vegetables begin to soften and become fragrant.

Transfer the beef and vegetable mixture into a slow cooker.

Pour in the tomato sauce and the fire-roasted diced tomatoes (including their juices). Stir everything together until well combined.

Cover and cook on low for 6–8 hours or on high for 3–4 hours, allowing the flavors to fully develop.

Once done, give the chili a final stir and serve hot.

Top with your favorite garnishes such as cheese, sour cream, tortilla chips, green onions, or avocado.