Slow Cooker Texas Style Chili
A flavorful, hearty chili made in a slow cooker, perfect for busy weeknights and packed with Texas-style flair.
Ingredients
Main Ingredients
- 2 lbs chuck roast Use real-deal chuck for tenderness
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 can (28 oz) canned tomatoes
- 1 cup beef broth or beer
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper Optional, for added heat
Serving Suggestions
- 1 crusty cornbread Essential for dunking
- 1 shredded cheese (pepper jack or cheddar) Sprinkle on top
- 1/4 cup diced onions or green onions For freshness
- 1/2 cup sour cream To balance heat
- 1 Fritos Optional for extra crunch
Instructions
Preparation
- Dice the chuck roast into bite-sized pieces.
- Chop the onions and mince the garlic.
- In a skillet, brown the chuck roast over medium heat to enhance the flavor.
- Transfer the browned meat to the slow cooker.
- Add diced onions, minced garlic, chili powder, cumin, smoked paprika, canned tomatoes, broth or beer, salt, pepper, and cayenne to the slow cooker.
Cooking
- Cover and set the slow cooker on low for 6-8 hours.
- Stir occasionally if possible, and adjust seasoning to taste.
Notes
Chili gets better with leftovers; let it cool before storing in airtight containers. Best consumed within 4 days in the fridge, or freeze for up to 3 months.