Ingredients

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

Green onions, for garnish

Sour cream, for serving

Cheddar cheese, for serving

Chips or cornbread, for serving

Instructions

Step 1: Prep all ingredients by chopping the onion and garlic, measuring spices, and cutting the beef into 3-inch cubes. Set everything aside to keep your cooking flow smooth.

Step 2: Heat oil in a large Dutch oven over high heat. Toss beef cubes with salt, then brown them in batches without moving them too much to develop a nice crust. Remove browned beef and transfer to your slow cooker.

Step 3: Add onions and garlic to the Dutch oven with a little more oil if needed. Sauté until golden and softened, scraping up any browned bits from the bottom of the pan for extra flavor.

Step 4: Stir in brown sugar, cumin, and chili powder. Cook for 3-5 minutes until the spices become fragrant and well combined with the onion mixture.

Step 5: Pour in green chiles and crushed fire roasted tomatoes. Let the mixture simmer for 3-5 minutes until bubbling and thickened slightly.

Step 6: Transfer the tomato and spice mixture over the beef in the slow cooker. Stir lightly to coat the beef chunks evenly. Cook on high for about 4 hours or low for 8 hours until the beef is tender and shreds easily.

Step 7: Once cooked, shred the beef directly in the slow cooker into large tender pieces. Taste and adjust salt as needed.

Step 8: Serve your chili hot with green onions, sour cream, shredded cheddar cheese, and a side of chips or cornbread for a complete Texas-style meal.

Tips & Variations

For a deeper flavor, replace half the chili powder with smoked paprika.

Use fresh diced tomatoes if you prefer, but fire roasted canned tomatoes add a signature smoky taste.

Add a chopped jalapeño with the onions if you like extra heat.

Leftover chili tastes great reheated and can be added to baked potatoes or served over rice.

FAQs

Can I use ground beef instead of chuck roast?

While ground beef cooks faster, it won’t give you the same tender, chunky texture. If using ground beef, brown it thoroughly and reduce slow cooking time to avoid overcooking.

Is this chili spicy?

This recipe is mildly spicy thanks to the green chiles and chili powder. You can adjust the heat by adding fresh jalapeños, cayenne pepper, or using hotter chili powders based on your taste.