Description
This hearty, bold Texas-style chili is made with tender chunks of beef chuck roast, rich spices, fire-roasted tomatoes, and green chiles — all simmered low and slow in the slow cooker. It’s a no-bean, meaty chili that’s full of flavor and perfect for game day, cozy nights, or feeding a crowd!
Ingredients
Slow Cooker Texas Style Chili:
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1–2 tablespoons avocado oil or vegetable oil
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2½ to 3 pounds beef chuck roast, trimmed and cut into 3-inch cubes
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2½ teaspoons salt (roughly 1 teaspoon per pound of meat, adjust to taste)
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1 yellow onion, finely diced
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5 cloves garlic, minced
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1 tablespoon brown sugar
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1 tablespoon ground cumin
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¼ cup chili powder
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Two (4.5-ounce) cans diced green chiles
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One (14-ounce) can crushed fire-roasted tomatoes
Optional Toppings:
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Chopped green onions
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Sour cream
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Shredded cheddar cheese
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Corn chips or cornbread
Instructions
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Sear the beef (optional but recommended):
In a large skillet, heat oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Transfer to the slow cooker. -
Sauté the aromatics:
In the same pan, add a little more oil if needed and sauté the diced onion for 2–3 minutes until softened. Add garlic and sauté another 30 seconds. Transfer to the slow cooker. -
Add spices and liquids:
Add brown sugar, cumin, chili powder, green chiles, and crushed fire-roasted tomatoes to the slow cooker. Stir well to combine. -
Slow cook:
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, or until the beef is fall-apart tender and flavors are well developed. -
Shred and serve:
Use two forks to break up or shred chunks of beef as desired. Taste and adjust salt if needed. Serve hot with your favorite toppings!
Notes
For extra depth, deglaze your skillet with a splash of beef broth or coffee after searing the meat and add that to the slow cooker.
This chili is bean-free in true Texas style, but feel free to add a can of kidney or black beans if you like.
Leftovers keep well refrigerated for up to 4 days and taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 8 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex, American