Description
This Slow Cooker Texas Style Chili is a hearty and flavorful dish featuring tender beef chuck roast simmered low and slow with smoky spices, fire-roasted tomatoes, and green chiles. Perfectly seasoned and topped with classic garnishes like sour cream, cheddar, and green onions, it’s an easy, comforting meal ideal for family dinners or game day gatherings.
Ingredients
Scale
Slow Cooker Texas Style Chili:
- 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, more to taste)
- 1 yellow onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1/4 cup chili powder
- two 4.5-ounce cans green chiles
- one 14-ounce can crushed fire roasted tomatoes
Toppings:
- Green onions, sliced
- Sour cream
- Cheddar cheese, shredded
- Chips or cornbread
Instructions
- Prep everything: Chop the onion and garlic, measure out all the spices and ingredients to have them ready before starting the cooking process.
- Brown the beef: Heat the oil in a large Dutch oven over high heat. Toss the cubed beef with the salt, then add to the hot pot. Let the beef cook without moving it for a few minutes on each side until a deep brown crust forms. Work in batches if needed. Remove browned beef and transfer to the slow cooker.
- Sauté onions and garlic: Add the diced onions and minced garlic to the Dutch oven, adding more oil if necessary. Sauté until golden and softened, scraping the browned bits from the bottom to incorporate into the flavor base.
- Add spices: Stir in the brown sugar, cumin, and chili powder. Cook for 3-5 minutes until the mixture is aromatic and the spices bloom.
- Add tomatoes and chiles: Pour in the crushed fire roasted tomatoes and green chiles. Simmer for 3-5 minutes, stirring occasionally until bubbly and well combined.
- Cook low and slow: Pour this tomato and spice mixture over the beef in the slow cooker, gently stirring to coat all pieces. Cover and cook on high for about 4 hours, or on low for approximately 8 hours, allowing the beef to become tender and the flavors to meld.
- Serve: Once cooked, shred the beef directly in the slow cooker into large tender chunks with forks. Taste and add more salt if needed. Serve hot, topped with sour cream, shredded cheddar cheese, sliced green onions, and your choice of chips or cornbread on the side.
Notes
- For best flavor, browning the beef and sautéing the spices is crucial before slow cooking.
- If you prefer a thicker chili, cook uncovered on high for the last 30 minutes to reduce excess liquid.
- Adjust the chili powder and cumin to taste if you like it spicier or milder.
- This recipe freezes well, so make double to have leftovers ready for busy days.
- Serve with cornbread or tortilla chips for a complete Texas-style meal experience.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
