Description
This Slow Cooker Texas Style Chili recipe is a rich and hearty beef chili cooked low and slow to develop deep, robust flavors. Featuring tender beef chuck roast simmered with aromatic spices, fire-roasted tomatoes, and green chiles, this chili captures the essence of Texas comfort food. Perfect for a cozy meal, it’s finished with classic toppings like sour cream, cheddar, and green onions, and pairs perfectly with chips or cornbread.
Ingredients
Scale
Slow Cooker Texas Style Chili:
- 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
Toppings:
- Green onions
- Sour cream
- Cheddar cheese
- Chips or cornbread
Instructions
- Prep everything: Chop, measure, and prepare all ingredients before starting the cooking process to ensure a smooth workflow.
- Brown the beef: Heat the oil in a large Dutch oven over high heat. Toss the beef chunks with salt. Brown the beef in batches, avoiding overcrowding, allowing several minutes on each side until a rich brown crust forms. Remove browned beef and transfer it to the slow cooker.
- Sauté onions and garlic: In the same Dutch oven, add onions and garlic, adding extra oil if needed. Sauté until golden and softened, scraping the bottom to lift any browned bits for enhanced flavor.
- Add spices: Stir in the brown sugar, cumin, and chili powder. Cook the mixture for 3-5 minutes until fragrant, allowing the spices to bloom.
- Add tomatoes and chiles: Pour in the crushed fire roasted tomatoes and canned green chiles. Simmer for 3-5 minutes until the mixture is bubbly and flavors meld.
- Cook low and slow: Transfer the tomato-spice mixture into the slow cooker over the browned beef chunks. Stir gently to coat the meat in sauce. Cook on low for 8 hours or on high for about 4 hours until the beef is tender and shred easily.
- Serve: Using two forks, shred the beef directly in the slow cooker into large tender chunks. Adjust seasoning with additional salt if desired. Serve hot topped with green onions, shredded cheddar, and a dollop of sour cream alongside chips or cornbread.
Notes
- For best flavor, brown the beef in batches without overcrowding the pan.
- You can adjust the chili powder to your preferred spice level.
- The chili tastes even better the next day as flavors meld.
- Substitute beef chuck roast with brisket for a slightly different texture.
- If you prefer a thicker chili, cook uncovered in the slow cooker for the last 30 minutes to reduce liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
