Slow Cooker Texas Style Chili Recipe
A hearty and flavorful Slow Cooker Texas Style Chili featuring tender beef chuck roast slow-cooked with aromatic spices, fire-roasted tomatoes, and green chiles. Perfect for cozy meals, this chili is topped with classic garnishes like sour cream, cheddar cheese, and green onions, and pairs wonderfully with chips or cornbread.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 8 hours (low)
- Total Time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Texan, American
Ingredients
Scale
Main 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
Garnishes and Sides
- Green onions, chopped
- Sour cream
- Shredded cheddar cheese
- Chips or cornbread
Instructions
- Prep everything: Chop the onion and garlic, measure out all spices, and cut the beef chuck roast into 3-inch cubes to have all ingredients ready.
- Brown the beef: Heat oil in a large Dutch oven over high heat. Toss the cubed beef with salt. Add beef to the hot pan without crowding and let it brown undisturbed on each side for a few minutes until well-seared. Remove browned beef and transfer it to the slow cooker. Repeat in batches if needed to avoid overcrowding.
- Sauté onions and garlic: In the same pan, add a bit more oil if necessary, then add diced onions and minced garlic. Sauté until onions are golden and softened, scraping browned bits from the bottom of the pan to incorporate deep flavor.
- Add spices: Stir in brown sugar, cumin, and chili powder, cooking for 3-5 minutes until fragrant and slightly caramelized.
- Add tomatoes and chiles: Pour in the crushed fire roasted tomatoes and green chiles. Simmer the mixture for 3-5 minutes until bubbly and flavors meld together.
- Cook low and slow: Pour the tomato and chili mixture over the browned beef in the slow cooker. Gently stir to coat the beef evenly. Cover and cook on high for about 4 hours or low for around 8 hours, until beef is tender and easy to shred.
- Serve: Shred the beef directly in the slow cooker into tender chunks. Adjust salt to taste. Serve the chili hot topped with sour cream, shredded cheddar cheese, chopped green onions, and alongside chips or cornbread for a complete meal.
Notes
- If you prefer spicier chili, add diced jalapeños or cayenne pepper during the spice sauté.
- Browning the beef in batches ensures better caramelization and flavor development.
- Leftover chili freezes well – store in airtight containers for up to 3 months.
- Adjust the salt according to your taste at the end of cooking since saltiness intensifies as the chili simmers.
- For thicker chili, remove the lid of slow cooker in the last 30 minutes to reduce liquid.
Keywords: Texas Style Chili, Slow Cooker Chili, Beef Chili, Comfort Food, Slow Cooker Recipes, Chili Con Carne, Hearty Chili
Find it online: https://kitchenbyclara.com/slow-cooker-texas-style-chili-recipe/
