Here’s a bold, hearty Slow-Cooker Texas Chili — rich, smoky, and packed with deep flavor. True Texas-style chili traditionally skips the beans and focuses on beef and chili peppers.
Ingredients (Serves 6–8)
- 2 lbs (900 g) beef chuck, cut into small cubes
(You can substitute ground beef if preferred) - 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 (14–15 oz) can crushed tomatoes (optional — some Texans omit)
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2–1 tsp cayenne pepper (adjust for heat)
- 1–2 chopped chipotle peppers in adobo (optional, for smoky heat)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar (added at the end)
- 1 tbsp olive oil
(Optional: 1 tbsp masa harina to thicken at the end.)
Instructions
1. Brown the beef (recommended)
Heat olive oil in a skillet over medium-high heat.
Sear beef cubes until browned on all sides (this adds major flavor). Transfer to slow cooker.
2. Sauté aromatics
In the same pan, cook onion until softened. Add garlic and cook 30 seconds. Transfer to slow cooker.
3. Build the chili
Add broth, crushed tomatoes (if using), tomato paste, and all spices. Stir well.
4. Slow cook
- Cook on LOW for 7–8 hours
or - HIGH for 4–5 hours
Beef should be fork-tender.
5. Finish
- Stir in apple cider vinegar for brightness.
- If thicker chili is desired, mix 1 tbsp masa harina with a little water and stir in during the last 20 minutes.
Serving Ideas
Top with:
- Shredded cheddar
- Sour cream
- Diced onions
- Jalapeños
- Fresh cilantro
Serve with cornbread or over rice.
Pro Tips for Authentic Texas Flavor
- Use a mix of chili powders (ancho + guajillo if available).
- Skip beans for true Texas style.
- Let chili rest 20–30 minutes before serving — flavors deepen as it sits.
- It tastes even better the next day.
If you’d like, I can also give a competition-style Texas chili version with dried whole chiles blended into a paste for even deeper flavor.
