Slow Cooker Texas Chili

This no-bean, slow-cooked Texas chili transforms tough beef into fork-tender morsels swimming in a rich, smoky sauce. The deep red color and complex flavor profile develop over hours in the slow cooker, creating that authentic Texas chili experience without any babysitting required.

I first made this chili for a football watching party during a particularly cold January weekend. The house filled with the most incredible aroma as it cooked, and now my family requests it anytime the temperature drops below 60 degrees.

• Beef chuck roast cubes: the ideal cut for slow cooking as it breaks down beautifully over time while staying moist
• Vegetable oil: helps achieve the perfect sear on the beef for enhanced flavor
• Onion and garlic: essential aromatics that create the foundation of any good chili
• Chili powder: the star seasoning providing that signature Texas chili flavor profile
• Ground cumin: adds earthiness and warmth that complements the chili powder
• Smoked paprika: contributes a subtle smokiness without needing a grill
• Dried oregano: brings a hint of herbal complexity to balance the spices
• Cayenne pepper: allows you to control the heat level of your chili
• Diced tomatoes: provide moisture and acidity to balance the richness
• Tomato paste: concentrates flavor and helps thicken the sauce
• Beef broth: creates the perfect consistency while amplifying the meaty flavor

Step-by-Step Instructions

Brown the Beef:

Season beef cubes generously with salt and pepper. Heat vegetable oil in a large skillet over medium high heat until shimmering. Work in small batches to avoid overcrowding the pan which would steam rather than sear the meat. Place beef cubes in a single layer leaving space between each piece and let them develop a deep brown crust on all sides about 2 minutes per side. This browning creates the Maillard reaction which contributes tremendous flavor to your finished chili. Transfer each batch directly to your slow cooker.

Sauté the Aromatics:

In the same skillet with all those flavorful beef drippings add your diced onion. Cook for 3 to 4 minutes stirring occasionally until the onions become translucent and start to soften. Add minced garlic and continue cooking for just one minute until fragrant but not browned as garlic can quickly become bitter. Use a wooden spoon to scrape up any browned bits from the bottom of the pan these contain concentrated flavor. Transfer everything to your slow cooker.

Build the Flavor Base:

Sprinkle all your dry spices directly over the beef and onion mixture in the slow cooker. Add the chili powder cumin smoked paprika oregano and cayenne if using. The dry spices will bloom and release their essential oils as they mix with the hot ingredients. Stir everything well to ensure the meat is evenly coated with the spice mixture.

Add Liquids and Slow Cook:

Pour in the diced tomatoes with their juice and add the tomato paste. Stir until the tomato paste is fully incorporated with no lumps. Add beef broth and stir one final time to ensure everything is well combined. Cover with the slow cooker lid and set to Low for 6 to 7 hours or High for 4 to 5 hours. The low and slow cooking method allows the tough collagen in the chuck roast to break down into gelatin creating meat that falls apart with the touch of a fork.

Final Adjustments and Serving:

About 30 minutes before serving taste your chili and adjust seasonings if needed. For a thicker consistency remove the lid for the last half hour of cooking. Serve in deep bowls topped with your choice of toppings like shredded cheddar chopped onions or sour cream.

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power during a cooking class in Santa Fe and have never made chili without it since. My husband always knows when this chili is cooking even before he walks through the door the aroma is unmistakable and immediately puts everyone in a good mood.

Storing Your Chili

Texas chili actually improves with time as the flavors meld and deepen. After cooling completely transfer leftovers to airtight containers and refrigerate for up to 4 days. The fat will rise to the top and solidify which you can either remove for a leaner chili or mix back in for added richness. When reheating add a splash of beef broth if the chili has thickened too much in storage.

Make It Your Own

While purists might insist on chili powder as the only seasoning you can create variations that still honor the Texas spirit. Add a tablespoon of unsweetened cocoa powder for depth or a shot of espresso for complexity. For those who enjoy heat with flavor rather than pure fire try adding a chipotle pepper in adobo sauce chopped fine. This provides smoky heat rather than just capsaicin burn. For a slightly sweeter profile a tablespoon of molasses adds interesting undertones.

Perfect Pairings

Traditional Texas chili is often served simply with saltine crackers but it pairs beautifully with homemade cornbread especially when the cornbread has a touch of honey. For a complete meal serve alongside a simple green salad dressed with vinaigrette the acidity helps cut through the richness of the chili. For beverages a robust red wine like Zinfandel or a cold amber beer complements the spicy deep flavors of authentic Texas chili.

Frequently Asked Questions

→ Can I skip browning the beef before slow cooking?

While browning the beef is optional, it adds a deeper flavor to the dish by caramelizing the meat. If you're short on time, you can skip this step, but the chili may lack the same depth of flavor.

→ How can I make the chili spicier?

To increase the spice level, you can add more cayenne pepper, diced jalapeños, or even a chipotle pepper in adobo. Adjust to your taste preferences.

→ Can I prepare this chili ahead of time?

Yes, this chili tastes even better the next day as the flavors continue to develop. Store it in the refrigerator for up to 3 days or freeze it for longer storage.

→ What toppings go well with this chili?

Classic toppings include shredded cheddar cheese, chopped onions, sliced jalapeños, sour cream, and fresh cilantro. Serve with cornbread or tortillas on the side for a complete meal.

→ Can I use a different type of meat?

Yes, you can substitute the beef for ground beef, pork, or even turkey for a lighter option. Be mindful of the cooking times if using smaller cuts of meat.

→ What can I do if the chili is too thin?

If the chili is too thin, let it simmer uncovered during the last 30 minutes of cooking to thicken. Alternatively, you can mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) and stir it in.