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Best Slow Cooker Chili for Halloween Party (No Beans)

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A hearty, bean-free slow cooker chili perfect for Halloween parties. Made with ground beef, fire-roasted tomatoes, and a balanced spice blend, this chili is a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cans (14.5 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup beef broth (low sodium)
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • Optional toppings: shredded cheddar cheese, sour cream, diced red onion, sliced jalapeños, fresh cilantro, tortilla chips, oyster crackers

Instructions

  1. Brown the beef (8-10 minutes): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 6 to 8 minutes. Use a slotted spoon to transfer the beef to the slow cooker, leaving the fat in the skillet.
  2. Sauté the aromatics (3-4 minutes): Drain off all but about 1 tablespoon of the fat from the skillet. Add the diced onion and both bell peppers. Cook over medium heat, stirring occasionally, until the onions turn translucent—about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Mix the spice blend (1 minute): In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir with a fork to break up any clumps.
  4. Build the chili (5 minutes): Add the fire-roasted diced tomatoes (with their juices), tomato sauce, and tomato paste to the slow cooker. Sprinkle the spice blend over everything and stir well to combine.
  5. Add the liquids (2 minutes): Pour in the beef broth, Worcestershire sauce, and brown sugar. Stir everything together until the sugar dissolves and the color is uniform.
  6. Cook low and slow (6-8 hours on low, or 3-4 hours on high): Cover the slow cooker and set to your preferred timing. Low and slow is better for deeper flavor.
  7. Adjust the consistency (last 30 minutes): About 30 minutes before serving, check the chili. If too thick, add a splash more beef broth. If too thin, remove the lid and let it cook uncovered for the last 30 minutes to let some liquid evaporate.
  8. Season and serve: Taste the chili and adjust salt and pepper as needed. Serve hot with your choice of toppings.

Notes

For best flavor, brown the meat and toast the spices. Use low-sodium broth and season at the end. Chili can be made ahead and reheats well. For a thicker chili, cook uncovered for the last 30 minutes. For a spicier version, add more cayenne or chipotle peppers.

Nutrition

Keywords: slow cooker chili, no bean chili, Halloween chili, party chili, beef chili, easy chili recipe

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