Description
A rich and hearty all-meat chili slow-cooked to perfection without beans, featuring a blend of ground beef, pork, and Italian sausage simmered with tomatoes and bold spices. This comforting dish is perfect for a filling meal and can be customized with your favorite toppings.
Ingredients
Scale
Meat
- 1 lb ground beef
- 1 lb ground pork
- 1/2 lb Italian sausage, casings removed
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
Tomato Base
- 1 can (6 oz) tomato paste
- 1/4 cup tomato sauce
Liquids
- 1 cup beef broth
- 1 tablespoon olive oil (for browning meat)
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Garnish
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Brown the Meat: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, ground pork, and Italian sausage. Cook, breaking the meat up with a spoon, until browned and fully cooked, about 8-10 minutes. Drain any excess fat.
- Transfer to Slow Cooker: Move the browned meat mixture into the slow cooker to prepare for slow cooking.
- Add Vegetables and Tomato Base: Add the chopped onion, minced garlic, diced tomatoes with juice, tomato paste, tomato sauce, and beef broth to the slow cooker. Stir well to combine all ingredients.
- Season the Chili: Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Mix thoroughly to distribute spices evenly.
- Cook Slowly: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chili should thicken, and flavors will meld beautifully.
- Adjust Seasoning and Thickness: Taste the chili and adjust seasoning if needed. For thicker chili, mash some tomatoes or meat against the slow cooker’s side with a spoon.
- Serve and Garnish: Spoon chili into bowls, garnish with freshly chopped cilantro if desired, and serve hot with optional toppings like cheese, sour cream, or chopped onions.
Notes
- For extra heat, increase cayenne pepper to taste.
- Drain excess fat after browning meat to reduce grease in chili.
- This chili is naturally gluten-free and perfect for low-carb diets as it contains no beans.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Customize toppings to your preferences such as avocado, jalapeños, or tortilla chips.
