In a skillet over medium heat, add the ground beef and diced onion, cooking for about 7–8 minutes. Stir occasionally until the beef is thoroughly browned and the onion becomes translucent. Drain any excess fat to keep your Crockpot No Bean Chili savory rather than greasy, then transfer the mixture to your slow cooker.

Once the beef and onion are ready, stir in minced garlic to the skillet, cooking it for about 1 minute until fragrant. Transfer everything from the skillet to the crockpot.

In the crockpot, stir in the crushed tomatoes, diced tomatoes, and tomato paste. Pour in the beef broth, mixing everything well until combined.

Next, sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir well to evenly distribute all the spices throughout your chili mixture.

Cover the crockpot and set it to cook on low for 6–8 hours, or on high for 3–4 hours. The chili should be thick and bubbly with a lovely aroma.

Once the cooking time is up, give your Crockpot No Bean Chili a good stir. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.