Description
Slow Cooker Texas-Style Chili
Transport yourself to Texas with this rich, hearty, and flavor-packed chili! This recipe captures the essence of Texas-style chili with tender shredded beef simmered in a saucy blend of spices, tomatoes, and green chiles. Perfect for cozy evenings, it’s a true comfort dish without beans or extra veggies—just pure, unadulterated chili goodness.
1–2 tbsp avocado or vegetable oil
2 1/2–3 lbs beef chuck roast, trimmed and cubed
2 1/2 tsp salt
1 yellow onion, finely diced
5 cloves garlic, minced
1 tbsp brown sugar
1 tbsp cumin
1/4 cup chili powder
2 (4.5 oz) cans green chiles
1 (14 oz) can fire-roasted crushed tomatoes
Directions:
1. Heat oil; brown beef cubes with salt in a skillet. Transfer to slow cooker.
2. Sauté onions and garlic in the same pan. Add brown sugar, cumin, and chili powder; cook until fragrant.
3. Mix in green chiles and tomatoes; simmer for 3-5 minutes. Pour over beef.
4. Cook on low for 8 hours or high for 4 hours. Shred beef and serve with sour cream, cheese, and cornbread.
Prep Time: 8 hrs
Kcal: 400 per serving
Step-by-Step Guide
1. Prep & Sear: Pat the cubed beef chuck roast dry with paper towels. This ensures a good sear. Heat 1-2 tbsp of oil in a large skillet over medium-high heat. Season the beef with 2 1/2 tsp salt and sear in batches until deeply browned on all sides. Transfer the beef to your slow cooker.
2. Build the Flavor Base: In the same skillet, reduce heat to medium. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute. Stir in the brown sugar, cumin, and chili powder, cooking for 30 seconds until fragrant.
3. Deglaze & Combine: Pour the green chiles (with their liquid) and the fire-roasted crushed tomatoes into the skillet. Scrape up any browned bits from the bottom of the pan. Let the mixture simmer for 3-5 minutes to meld flavors. Pour this entire mixture over the beef in the slow cooker.
4. Slow Cook: Gently stir to combine. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. The beef should be fork-tender.
5. Final Touch: Use two forks to shred the beef directly in the pot. Stir it back into the rich sauce. Let it sit for 10 minutes to allow the shredded meat to absorb the sauce before serving.
Serving Suggestions
This robust chili is a meal in itself but is elevated by classic toppings. Serve it in a deep bowl with a dollop of cool sour cream, a generous handful of shredded cheddar cheese, and a sprinkle of fresh cilantro or sliced green onions. A side of warm, buttery cornbread or sturdy tortilla chips for scooping is essential. For a complete Texan experience, pair it with a simple side of pickled jalapeños.
How-to Summary
Sear seasoned beef chuck roast until browned. Sauté onions and garlic, then bloom spices in the same pan. Add green chiles and tomatoes to create a sauce. Combine everything in a slow cooker and cook on low for 8 hours. Shred the tender beef, stir, and serve with your favorite toppings like sour cream, cheese, and cornbread.
Frequently Asked Questions
Can I make this chili on the stovetop instead? Yes. After browning the beef and making the sauce in a Dutch oven, combine everything, cover, and simmer on low for 2.5 to 3 hours, or until the beef is tender.
Is the chili powder blend or pure chile powder? This recipe uses American-style chili powder, which is a blend of ground chiles and spices like cumin and garlic. Using pure, ground ancho chile powder will result in a different, often hotter, flavor profile.
Can I use a different cut of beef? Beef chuck is ideal for slow cooking due to its fat content. Beef stew meat will work, but may be less flavorful. Avoid lean cuts like sirloin, as they can become dry.
How should I store and reheat leftovers? Store cooled chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened too much.
Can I add beans to this Texas-style chili? Traditionally, Texas chili does not include beans. However, you can add 2 cans of drained and rinsed pinto or kidney beans during the last hour of cooking if you prefer.
Common Mistakes to Avoid
- Skipping the Sear: Browning the meat is crucial for developing deep, complex flavor. Don’t rush this step.
- Using Old Spices: Chili powder and cumin lose potency over time. Ensure your spices are fresh (less than a year old) for the best taste.
- Overcrowding the Pan: Sear the beef in batches. Crowding the skillet steams the meat instead of creating a flavorful crust.
- Shredding Too Early: Let the beef cook the full time until it’s fall-apart tender before attempting to shred it.
Conclusion
This Slow Cooker Texas-Style Chili delivers the authentic, hearty flavor of the Lone Star State with minimal hands-on effort. The slow cooking process transforms simple ingredients into a deeply satisfying dish where the tender, shredded beef is the star. By following the steps to properly sear the meat and bloom the spices, you’ll create a rich and comforting meal perfect for any gathering or a cozy night in. Remember to avoid common pitfalls like using stale spices, and don’t forget the essential cornbread on the side.