If you’re a fan of Texas-style chili, but don’t want to use beans, then this recipe is for you! A fall recipes favorite, slow cooker chili recipe without beans is a great way to make a delicious, filling meal in no time!
In this Instant Pot chili recipe, you’ll get the perfect blend of spices and flavors that will transport you straight to the heart of Texas! Best of all, this chili recipe is easy to make in the Instant Pot, so you can enjoy a delicious bowl of chili on a busy night!
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Slow Cooker Texas Chili No Beans Recipe
INSTRUCTIONS:
1) Take chili powder, ground cumin, leaf oregano, and flour, and place into a 1 quart zip lock bag. Add beef and shake until meat is fully coated.
2) Add 2 tablespoons of olive oil to frying pan. Brown the garlic, and then add beef and stir until brown on all sides.
3) Add 2 cans of beef broth to your slow cooker/instant pot, along with 1 teaspoon of salt and ¼ teaspoon of pepper.
4) Add beef to slower cooker.
5) Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5) Refrigerate meat overnight to ripen flavor.
6) Cook rice, and garnish your chili with sour cream and lime juice.
COOKING TOOLS & SUPPLIES
• 1 quart zip lock bag
• Frying pan
• Slow cooker/instant pot
• Rice cooker or pot
• Measuring spoons: 1 teaspoon; and ¼ teaspoon
INGREDIENTS
• 3 pounds boneless chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2-3 cloves of garlic, chopped
• 4-6 tablespoons of chili powder (how hot do you want it?)
• 2 teaspoons ground cumin
• 3 tablespoons flour (substitute with gluten free if desired)
• 1 tablespoon leaf oregano
• 2 cans (13-¾ ounces each) beef broth
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ cup of white rice per person
• 1 cup dairy sour cream
• 1 lime, cut into wedges
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