Name: Slow Cooker Texas-Style Beef Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 jalapeños, seeded and diced; 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 (28 oz) can diced tomatoes, fire-roasted; 1 (6 oz) can tomato paste; 2 cups low-sodium beef broth; 2 tbsp masa harina (optional, for thickening); Salt and pepper to taste; Optional garnishes: shredded cheddar, sour cream, green onions, avocado

This hearty Slow Cooker Texas-Style Beef Chili is a bold, flavorful dish packed with tender beef, smoky spices, and rich tomatoes. Perfect for cozy nights, it’s easy to prepare, letting your slow cooker do the work while filling your home with irresistible aromas. Serves a crowd with minimal effort!

Why You’ll Love This Recipe

This Texas-style beef chili is a crowd-pleaser that delivers robust flavors with minimal hands-on time. The slow cooker melds the smoky, spicy, and savory elements into a comforting dish that’s perfect for game days, family dinners, or meal prep. It’s customizable, allowing you to adjust the heat to your preference, and the rich, meaty texture satisfies even the heartiest appetites. Plus, the aroma of simmering chili will make your kitchen feel like home. Whether you’re a chili purist or love experimenting with toppings like cheddar, sour cream, or jalapeños, this recipe is versatile and forgiving, making it ideal for both novice and seasoned cooks.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Layer Flavors: Add spices in stages—bloom them in the pan with beef, then add more during the last hour for freshness.
Adjust Consistency: If the chili is too thick, add a splash of beef broth; if too thin, simmer with the lid off for the last 30 minutes.
Taste and Adjust: Check seasoning halfway through cooking and adjust salt or spices as needed.
Use Fresh Spices: Freshly ground cumin and chili powder make a big difference in depth of flavor.
Low and Slow: Cooking on low for 8 hours yields the most tender beef and melded flavors.
Deglaze the Pan: After browning beef, deglaze with a bit of broth to capture all the flavorful bits.
Rest Before Serving: Let the chili sit for 10 minutes after cooking to allow flavors to settle.
Garnish Generously: Top with shredded cheese, green onions, or avocado for extra texture and flavor.
Make Ahead: Chili tastes even better the next day, so consider preparing it a day in advance.

Yield: Serves 6

Slow Cooker Texas-Style Beef Chili

Slow Cooker Texas-Style Beef Chili: bold, smoky, and tender, this easy recipe delivers rich flavors with minimal effort.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 jalapeños, seeded and diced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 (28 oz) can diced tomatoes, fire-roasted
1 (6 oz) can tomato paste
2 cups low-sodium beef broth
2 tbsp masa harina (optional, for thickening)
Salt and pepper to taste
Optional garnishes: shredded cheddar, sour cream, green onions, avocado

Instructions

Prep the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a good sear and enhances flavor.
Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef in batches, browning all sides for 5-6 minutes. Transfer to the slow cooker.
Sauté Aromatics: In the same skillet, add onion and jalapeños. Cook for 4-5 minutes until softened. Add garlic and cook for 1 minute. Transfer to the slow cooker.
Bloom Spices: In the skillet, add chili powder, cumin, and smoked paprika. Stir for 30 seconds until fragrant, then add to the slow cooker to deepen the flavor.
Combine Ingredients: Add diced tomatoes, tomato paste, and beef broth to the slow cooker. Stir well to combine all ingredients evenly.
Set and Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and flavors are melded.
Thicken (Optional): If using masa harina, mix with 1/4 cup water to form a slurry. Stir into chili during the last 30 minutes of cooking for a thicker texture.
Taste and Adjust: Check seasoning, adding salt, pepper, or more chili powder if needed. Stir well to incorporate.
Rest and Serve: Let the chili rest for 10 minutes off heat to settle flavors. Serve hot with your favorite garnishes like cheddar or avocado.
Enjoy Leftovers: Store leftovers in the fridge or freezer for even better flavor the next day. Reheat gently for the best texture.

Notes

For authentic Texas chili, avoid beans and focus on the beef and spice blend.
Adjust jalapeño seeds to control heat; taste as you go to avoid overpowering spice.
Masa harina adds thickness and a subtle corn flavor but can be skipped for a lighter chili.
Chili freezes beautifully, making it perfect for batch cooking or meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 456Total Fat 23gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 15gCholesterol 156mgSodium 505mgCarbohydrates 13gFiber 5gSugar 3gProtein 53g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck: This cut is ideal for slow cooking, becoming tender and flavorful. Trim excess fat to avoid greasiness.
Chili Powder: Use a high-quality blend for authentic Texas flavor; ancho-based powders add smokiness.
Cumin: Provides earthy warmth; toast it lightly for enhanced aroma.
Diced Tomatoes: Fire-roasted varieties add a subtle smokiness that complements the beef.
Tomato Paste: Concentrates the tomato flavor, adding depth and richness.
Onions and Garlic: Yellow onions offer balanced sweetness, while fresh garlic is non-negotiable for bold flavor.
Beef Broth: Low-sodium broth lets you control the saltiness while adding savory depth.
Jalapeños: Fresh jalapeños provide a mild kick; remove seeds for less heat or keep them for spice lovers.
Masa Harina (Optional): A traditional thickener that adds a slight corn flavor and smooth texture.
Olive Oil: Used for browning; a neutral oil like vegetable oil works too if preferred.

Variations and Substitutions

Meat Alternatives: Swap beef chuck for ground beef or turkey for a leaner option, though ground meat cooks faster.
Bean Option: Traditional Texas chili skips beans, but you can add kidney or black beans for heartiness.
Spice Level: Increase heat with extra jalapeños, cayenne, or chipotle peppers, or reduce for a milder flavor.
Vegetarian Version: Use plant-based meat crumbles or extra veggies like zucchini and bell peppers.
Tomato Variations: Swap diced tomatoes for crushed tomatoes or a mix of fresh and canned for a chunkier texture.
Beer Boost: Replace half the beef broth with a dark beer like stout for a richer, maltier flavor.
Sweetness Balance: Add a teaspoon of brown sugar or cocoa powder to balance acidity and enhance depth.
Gluten-Free: Skip masa harina or use cornstarch as a thickener for gluten-free diets.
Low-Carb: Omit masa harina and reduce tomatoes for a keto-friendly version.
Smoky Twist: Add smoked paprika or liquid smoke for an extra layer of barbecue-like flavor.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Portion Control: Freeze in individual portions for quick meals; use freezer bags to save space.
Reheating Tip: Reheat gently to avoid overcooking beef; simmer on low heat for best texture.