A classic, tangy no bean chili made in the slow cooker with ground beef, tomato, spices, and onion that is perfect for topping chili dogs, cornbread, and more.
Prep Time10 minutesmins
Cook Time2 hourshrs
Servings: 16Servings
Calories: 61kcal
Ingredients
1poundlean ground beef(I use 93% lean, but any ground beef will work)
1yellow oniondiced
10ouncestomato sauce(1 can)
3/4cupketchup
1tablespoonchili powder
1tablespoonWorcestershire sauce
1teaspooncumin
1teaspoonsalt
½teaspoonground black pepper
½teaspoonwhite sugar
Instructions
In a large skillet, brown the ground beef with the onion, over medium heat, breaking apart as you cook. Once done, drain any excess grease.
Add the beef to the slow cooker. then add the remaining ingredients and mix to combine.
Cook on low for 3-4 hours, or high for 2-3 hours.
Once done, stir to incorporate all of the flavors and serve over hot dogs.
Notes
Ground Beef — Swap the ground beef for lean ground turkey.How to Store — To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze — Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Portion ground beef, seasonings, and all other ingredients into a freezer safe bag or container.
Freeze.
When ready to cook, thaw in the fridge for 24-48 hours.
Dump in the Crock Pot and cook according to recipe directions.
How to Reheat — This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.