Slow Cooker No-Bean Chili
Slow cooker no-bean chili simmers in rich tomatoes and spices. Ground beef and crispy bacon plus fun delicious toppings is the ideal low-carb keto chili. Set your CrockPot for a spicy chili that hearty & comforting.
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds ground beef (or other meats, see above comments)
- 6 slices bacon
- 15 ounces can diced tomatoes
- 15 ounces can tomato sauce
- 3 TB chili powder
- 1 TB minced dry onion
- 2 teaspoon ground cumin
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper Optional - for added heat
Instructions
- Crumble meat into a large skillet and saute on medium until meat is browned and cooked all the way through.
- DO NOT drain the fat. Transfer meat to the insert in your slow cooker.
- Add both canned tomato products and remaining ingredients – not the bacon- and stir. Close the top and set the timer to 6 hours on LOW.
- Bake bacon in a single layer on a baking sheet in the oven at 425°. Cook until desired crispness, we like it super crispy which takes about 20-25 minutes.
- Drain bacon on a paper towel-lined plate. Once cool, crumble into bite-sized pieces.
- Once the chili is done, spoon into serving bowls and stir in bacon. Top with desired toppings. See above for a great list of chili topping options.
Notes
STORING & REHEATING:
- Store leftovers for up to 3 days in the refrigerator.
- This also freezes well for up to a month.
- Reheat leftovers over medium-low heat on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 427kcalCarbohydrates: 10gProtein: 24gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 1307mgPotassium: 805mgFiber: 3gSugar: 5gVitamin A: 1664IUVitamin C: 12mgCalcium: 77mgIron: 5mg
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