Slow Cooker Texas Style Chili Recipe

Introduction

This Slow Cooker Texas Style Chili is a hearty, flavorful dish perfect for cozy nights. Tender chunks of beef simmered with spices and fire-roasted tomatoes create a rich and satisfying chili that’s easy to prepare and sure to impress.

Ingredients

• 1-2 tablespoons avocado or vegetable oil
• 2 1/2 to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
• 2 1/2 teaspoons salt (1 teaspoon per pound of meat, more to taste)
• 1 yellow onion, finely diced
• 5 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1/4 cup chili powder
• Two 4.5-ounce cans green chiles
• One 14-ounce can crushed fire roasted tomatoes
• Green onions, for serving
• Sour cream, for serving
• Cheddar cheese, for serving
• Chips or cornbread, for serving

Instructions

1. Step 1: Prep everything by chopping the onion and garlic, measuring out spices, and cutting the beef into 3-inch cubes.
2. Step 2: Heat oil in a large Dutch oven over high heat. Toss beef cubes with salt, then brown them in batches until nicely seared on all sides. Remove browned beef and transfer to the slow cooker.
3. Step 3: Add onions and garlic to the Dutch oven, adding a bit more oil if needed. Sauté until golden and softened, scraping up browned bits from the bottom of the pan for extra flavor.
4. Step 4: Stir in brown sugar, cumin, and chili powder. Cook for 3-5 minutes until the spices are fragrant.
5. Step 5: Add green chiles and crushed fire-roasted tomatoes to the pot. Let the mixture simmer for 3-5 minutes until bubbly.
6. Step 6: Pour the tomato and chile mixture over the beef in the slow cooker. Gently stir to coat the meat with sauce.
7. Step 7: Cook on high for about 4 hours, or on low for 8 hours, until the beef is tender.
8. Step 8: Shred the beef directly in the slow cooker into large, tender chunks. Adjust salt to taste.
9. Step 9: Serve the chili topped with sour cream, cheddar cheese, and green onions. Enjoy with chips or cornbread on the side.

Tips & Variations

• For extra depth, brown the beef in bacon fat instead of oil.
• Add a splash of beer or beef broth for richer flavor before slow cooking.
• Use dried chili peppers—rehydrated and pureed—in place of canned chiles for a smokier taste.
• Top with jalapeños or hot sauce if you prefer more heat.
• If you want a thicker chili, remove the lid in the last 30 minutes of cooking to let some liquid evaporate.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of chuck roast?

Yes, but the texture will be different. Using cubed chuck roast creates tender, shredded chunks typical of Texas-style chili, while ground beef cooks faster and results in a finer texture.

Do I need to soak the chili overnight?

No soaking is required. This recipe uses canned chiles and slow cooking to develop rich flavors without the need for soaking dried peppers.