Jump to Recipe·Print Recipe·Leave a Review

There’s something deeply satisfying about coming home to a warm bowl of chili that’s been simmering all day. This Slow Cooker Texas Style Chili is a true homage to Southern comfort food—bold, rich, and utterly irresistible. Perfect for cozy evenings, game days, or feeding a hungry crowd, this recipe offers a hearty and flavorful experience that delivers big on taste with minimal hands-on time.

Unlike traditional chili recipes that might lean on beans for bulk, Texas-style chili is all about the beef. Using chunks of chuck roast instead of ground beef gives this dish a meaty, melt-in-your-mouth texture that slow cooks into perfection. The addition of diced vegetables—onion, bell pepper, carrot, and celery—adds layers of flavor and a subtle sweetness that balances the heat from the spices. Green chiles and a touch of lime juice bring a zesty kick that complements the richness of the beef.

What truly sets this chili apart is its perfect blend of spices and its deep, savory base of beef broth and Worcestershire sauce. Whether you’re making it for a weekend dinner or preparing meals for the week, this chili is guaranteed to impress.

Why You’ll Love This Recipe

Easy Slow Cooker Method – Minimal prep, then let the slow cooker do all the work.
Rich, Bold Flavors – Deep, complex spices and hearty beef make every bite memorable.
Great for Meal Prep – Stores and reheats beautifully, making it perfect for leftovers.
Customizable – Easy to adapt to different tastes or spice levels.
Crowd-Pleaser – Perfect for potlucks, game nights, and family dinners.

Ingredients

Beef chuck roast, cubed
White onion, diced
Red bell peppers, diced
Carrots, diced
Celery ribs, sliced
Worcestershire sauce
Beef broth
Diced tomatoes (canned)
Diced green chiles (canned)
Tomato paste
Chili powder
Ground cumin
Paprika
Onion powder
Garlic powder
Salt
Cornstarch
Lime juice

Optional Toppings

Shredded cheddar cheese
Sour cream
Fresh cilantro, chopped

Variations

Add Heat: Mix in jalapeños or chipotle peppers for a spicier kick.
Bean-Lovers’ Version: Stir in a can of black beans or kidney beans during the last hour of cooking.
Paleo-Friendly: Skip the cornstarch and add a mashed sweet potato for thickness.
Smoky Twist: Use smoked paprika instead of regular paprika for a deeper smoky flavor.
Vegetable Boost: Add zucchini or mushrooms for extra veggie goodness.

How to Make the Recipe

Step 1: Prep the Ingredients

Cut the beef into ½ inch cubes and chop all vegetables as listed.

Step 2: Layer in the Slow Cooker

Add beef, onion, bell peppers, carrots, and celery to the slow cooker.

Step 3: Add Liquids and Spices

Pour in Worcestershire sauce, beef broth, diced tomatoes, green chiles, and tomato paste. Sprinkle all the spices evenly over the top.

Step 4: Cook Low and Slow

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the flavors have melded.

Step 5: Thicken and Brighten

In the last 30 minutes, mix cornstarch with a splash of water and stir it into the chili. Add lime juice for brightness.

Step 6: Serve

Ladle into bowls and top with shredded cheese, sour cream, and cilantro if desired.

Tips for Making the Recipe

Brown the Beef First (Optional): For added flavor, sear the beef cubes before adding them to the slow cooker.
Use Fresh Lime Juice: This adds a fresh tang that lifts the overall flavor.
Don’t Skip the Cornstarch: It gives the chili a thicker, more satisfying texture.
Adjust Seasonings to Taste: After cooking, feel free to tweak the salt and spices.
Stir Gently Before Serving: Mix well to distribute the ingredients evenly before dishing out.

How to Serve

This Texas-style chili is perfect on its own, but you can also:

Serve over steamed rice or cornbread for a hearty meal.
Pair with tortilla chips for a fun, dippable dish.
Use it as a topping for baked potatoes or nachos.
Add a side salad for a balanced dinner.
Offer a toppings bar for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.

Freezing

Freeze in individual portions for up to 3 months. Let cool completely before freezing.

Reheating

Reheat on the stovetop over medium heat or in the microwave, stirring occasionally to ensure even heating.

FAQs

1. Can I use ground beef instead of chuck roast?

Yes, but it will change the texture. Chuck roast gives a more traditional Texas-style feel.

2. Is this chili spicy?

It’s mildly spicy, but you can adjust the heat by adding more or fewer chiles.

3. Can I make it without a slow cooker?

Yes, use a Dutch oven or heavy pot and simmer on low for 2–3 hours.

4. Can I make this ahead of time?

Absolutely! The flavors deepen as it sits, making it great for meal prep.

5. What’s the best cut of beef to use?

Beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked.

6. How do I thicken chili without cornstarch?

You can use masa harina, flour, or let it simmer uncovered to reduce naturally.

7. Are there beans in Texas chili?

Traditionally, no—but you can add them if you prefer.

8. Can I make this in an Instant Pot?

Yes, use the sauté function to brown the meat, then cook on high pressure for about 35 minutes.

9. What can I substitute for Worcestershire sauce?

Soy sauce or coconut aminos with a splash of vinegar can work in a pinch.

10. What’s the best way to reheat frozen chili?

Thaw overnight in the fridge, then reheat on the stove or in the microwave until hot.

Conclusion

This Slow Cooker Texas Style Chili is everything you want in a comfort food classic—rich, hearty, and full of bold flavors that only get better with time. It’s a reliable go-to for busy weeknights, weekend gatherings, or anytime you crave something cozy and satisfying. Easy to customize and even easier to love, this recipe is bound to become a staple in your kitchen. So grab your slow cooker and let the magic simmer!