Description

This Slow Cooker Texas Style Chili is a hearty, flavorful dish featuring tender chunks of beef chuck roast simmered with aromatic spices, fire-roasted tomatoes, and green chiles. Perfectly cooked low and slow in a slow cooker, it delivers a classic, comforting chili experience with plenty of depth and spice. Serve it topped with sour cream, cheddar cheese, and green onions alongside chips or cornbread for a satisfying meal.

Ingredients

Scale

Beef and Seasoning

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, plus more to taste)

Vegetables and Aromatics

1 yellow onion, finely diced
5 cloves garlic, minced

Spices and Flavorings

1 tablespoon brown sugar
1 tablespoon cumin
1/4 cup chili powder

Canned Ingredients

Two 4.5-ounce cans green chiles
One 14-ounce can crushed fire roasted tomatoes

Garnishes and Sides

Green onions, for garnish
Sour cream, for serving
Cheddar cheese, for serving
Chips or cornbread, for serving

Instructions

Prep everything. Chop the onion, mince the garlic, measure out your spices, and have all ingredients ready to go before starting.
Brown the beef. Heat the oil in a large Dutch oven over high heat. Toss the cut beef chunks with salt. Add the beef to the pot and let it cook, undisturbed, for a few minutes on each side until nicely browned. You may need to do this in batches. Remove the browned beef and transfer it to the slow cooker.
Saute onions and garlic. In the same pot, add the onions and garlic along with a bit more oil if needed. Sauté until golden and softened, loosening all those delicious browned bits from the bottom for enhanced flavor.
Add spices. Stir in the brown sugar, cumin, and chili powder. Cook for 3-5 minutes until the spices become fragrant and meld with the onions and garlic.
Add tomatoes and chiles. Stir in the green chiles and crushed fire roasted tomatoes. Simmer this mixture for 3-5 minutes until bubbly and flavorful.
Cook low and slow. Pour the tomato and chile mixture into the slow cooker over the beef. Gently stir to combine and ensure beef is surrounded by sauce. Cook on high for about 4 hours or on low for 8 hours to tenderize the meat fully.
Serve. Shred the beef into large tender chunks directly in the slow cooker. Adjust seasoning with more salt to taste. Serve the chili topped with sour cream, cheddar cheese, and green onions. Accompany with chips or cornbread on the side.

Notes

Browning the beef in batches prevents overcrowding and ensures a rich, deep flavor through proper caramelization.
Adjust the amount of chili powder and green chiles if you prefer a spicier or milder chili.
This chili tastes even better the next day as flavors continue to meld.
Leftovers freeze well for up to 3 months for convenient future meals.
For thicker chili, you can remove the lid during the last 30 minutes of cooking in the slow cooker to reduce excess liquid.

Prep Time: 20 minutes
Cook Time: 4 hours (high) or 8 hours (low)
Category: Main Course
Method: Slow Cooking
Cuisine: Texan, American

Keywords: Texas chili, slow cooker chili, beef chili, fire roasted tomatoes, green chiles, comforting chili recipe