Description

This beanless chili recipe, made in a slow cooker, offers a rich and smoky flavor, perfect for comforting weeknight meals. It’s designed for busy home cooks, simplifying dinner preparation without sacrificing taste.

Ingredients

Scale

2 tablespoons olive oil
2 lbs ground beef (lean ground turkey is a great lighter option)
1 large yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons tomato paste
0.25 cup chili powder (opt for a good quality blend for rich warmth)
1 tablespoon ground cumin
1.5 teaspoons smoked paprika, divided
1 teaspoon dried oregano
0.25 teaspoon cayenne pepper (optional)
28 oz can crushed tomatoes (fire-roasted crushed tomatoes add extra depth)
14.5 oz can diced tomatoes, undrained
2 cups beef broth (halal-certified; vegetable broth works wonderfully too)
2 tablespoons apple cider vinegar
1 tablespoon light brown sugar, packed
1 teaspoon salt, or to taste
0.5 teaspoon black pepper, or to taste
6 oz cream cheese, full-fat, softened (for the luxurious Gouda cream swirl)
6 oz smoked Gouda cheese, grated (ensure microbial rennet used; sharp cheddar cheese is a great alternative)
0.25 cup whole milk (thins the cream swirl to a perfect, pourable consistency)
0.25 cup fresh cilantro, chopped, for garnish

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Instructions

Brown the Beef: In a large 10-inch skillet, heat the olive oil over medium-high heat for about 1 minute until shimmering. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains, about 6-8 minutes. Drain any excess fat.
Sauté Aromatics and Spices: Add the diced onion to the skillet with the browned beef and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, tomato paste, chili powder, ground cumin, 1 teaspoon of smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 2 minutes, stirring constantly, until the spices are fragrant and lightly toasted.
Combine in Slow Cooker: Transfer the beef mixture from the skillet to a 5-6 quart slow cooker. Stir in the crushed tomatoes, diced tomatoes with their liquid, beef broth, apple cider vinegar, brown sugar, salt, and black pepper. Mix thoroughly to combine all ingredients until the color is uniform.
Slow Cook the Chili: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is rich, the beef is tender, and the flavors have deeply melded. Stir occasionally if desired.
Prepare Gouda Cream Swirl: About 30-45 minutes before serving, prepare the Smoky Gouda Cream Swirl. In a medium bowl, combine the softened cream cheese, grated smoked Gouda, and whole milk. Use a fork or whisk to mix until the mixture is smooth and well combined; it should be thick but easily spreadable.
Swirl Cream into Chili: Remove the lid from the slow cooker. Dollop spoonfuls of the Smoky Gouda Cream Swirl mixture evenly over the surface of the hot chili. Using the back of a spoon or a knife, gently swirl the cream mixture into the top layer of the chili without fully incorporating it, leaving visible ribbons and pools of the creamy cheese.
Melt Gouda Cream: Cover the slow cooker again and continue to cook for another 30-45 minutes on high, or until the Gouda cream is melted, bubbly, and glossy, creating a beautiful marbled effect on top.
Serve and Garnish: Ladle the chili into warm, dark-colored ceramic bowls. Garnish generously with fresh chopped cilantro and a light dusting of the remaining 0.5 teaspoon of smoked paprika over the melted Gouda swirl.

Notes

Ensure to get a really good brown on the beef in the skillet; it makes a significant difference to the final flavor. If the chili seems too thick near the end, a splash of additional broth can thin it to your desired consistency.

Prep Time: 30 minutes
Cook Time: 405 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx 350-400 g)
Calories: 550 calories
Sugar: 12 g
Sodium: 950 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 100 mg