Slow Cooker Texas Chili (Print Version)
# Ingredients:
01 -
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, diced
04 -
3 garlic cloves, minced
05 -
1/4 cup chili powder
06 -
1 tablespoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon cayenne pepper (optional, to taste)
10 -
14.5 oz can diced tomatoes
11 -
2 tablespoons tomato paste
12 -
2 cups beef broth
13 -
Salt and pepper, to taste
→ Optional Toppings
14 -
Chopped onions
15 -
Cheddar cheese
16 -
Jalapeño slices
17 -
Sour cream
18 -
Cornbread on the side
# Instructions:
01 -
Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Working in batches, sear beef cubes until browned on all sides (about 5–6 minutes per batch). Transfer to slow cooker.
02 -
In the same skillet, add onion and sauté until softened (3–4 minutes). Stir in garlic and cook for 1 more minute. Add to slow cooker.
03 -
Add chili powder, cumin, paprika, oregano, and cayenne to the slow cooker. Stir in diced tomatoes, tomato paste, and beef broth. Mix to combine.
04 -
Cover and cook on Low for 6–7 hours or High for 4–5 hours, until beef is tender and flavors are well developed.
05 -
Ladle into bowls and top with your favorites — cheese, onions, jalapeños, or a dollop of sour cream. Serve hot with cornbread or tortillas.
# Notes:
01 -
For a thicker chili, remove lid in the last 30 minutes to let it reduce.
02 -
Prefer it spicy? Add more cayenne or a chipotle pepper in adobo.
03 -
This chili is even better the next day — perfect for meal prep!