Few dishes capture the spirit of Texas comfort food quite like a rich, slow-simmered bowl of chili. This Slow Cooker Texas Style Chili is everything chili should be—meaty, hearty, smoky, and packed with layers of bold flavor. It skips the beans (in true Texas fashion) and leans into thick, savory beef, a blend of spices, and a slow cooking process that turns simple ingredients into something extraordinary.
The star of this chili is beef chuck roast, cut into chunks that become fork-tender after hours in the slow cooker. It’s combined with a classic mix of chili powder, cumin, garlic, green chiles, and fire-roasted tomatoes to create a smoky, slightly spicy broth that clings to every piece of meat. A touch of brown sugar balances the heat with a subtle sweetness, making this chili as complex as it is comforting.
Best of all, it’s incredibly easy—just brown the beef, throw everything in the slow cooker, and let time do the work. Whether you’re prepping for a weeknight meal, game day feast, or a cozy weekend dinner, this chili will quickly become your go-to recipe when you want maximum flavor with minimal effort.
Why You’ll Love This Recipe
- Authentic Texas-Style – No beans, just bold, beefy flavor and a thick, rich texture.
- Set It and Forget It – The slow cooker does all the heavy lifting.
- Perfectly Spiced – A balanced blend of chili powder, cumin, and green chiles.
- Fork-Tender Beef – Chuck roast becomes incredibly tender and flavorful after hours of slow cooking.
- Versatile Serving Options – Serve with cornbread, chips, or pile on your favorite toppings.
Ingredients
- Avocado oil or vegetable oil
- Beef chuck roast
- Salt
- Yellow onion
- Garlic
- Brown sugar
- Ground cumin
- Chili powder
- Green chiles
- Crushed fire-roasted tomatoes
Optional Toppings:
- Green onions
- Sour cream
- Cheddar cheese
- Chips or cornbread
Variations
- Spicy Chili: Add diced jalapeños or cayenne pepper for extra heat.
- Chunkier Veggie Base: Include diced bell peppers or tomatoes for added texture.
- Beer Chili: Swap half the tomatoes with a dark beer for deeper flavor.
- Smoky Twist: Add smoked paprika or chipotle peppers in adobo sauce.
- Paleo-Friendly: Omit brown sugar or replace it with a natural sweetener like maple syrup.
How to Make the Recipe
Step 1: Brown the Beef
Heat oil in a large skillet over medium-high heat. Season the beef chunks generously with salt. Sear the meat in batches, browning each side to lock in flavor. Transfer browned meat to the slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, sauté the diced onion for 3–4 minutes until soft. Add garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
Step 3: Add Spices and Ingredients
Add brown sugar, cumin, chili powder, green chiles, and crushed fire-roasted tomatoes to the slow cooker. Stir to combine all ingredients evenly.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and easily shreds with a fork.
Step 5: Shred and Stir
Once cooked, shred the beef in the slow cooker using two forks. Stir well to combine the shredded meat with the thickened sauce.
Step 6: Serve
Ladle into bowls and top with your favorites—green onions, sour cream, cheddar cheese, or crunchy tortilla chips.
Tips for Making the Recipe
- Brown the meat for deeper flavor—don’t skip this step.
- Trim the beef of excess fat to avoid greasy chili.
- Don’t rush the cook time—slow and low is key for tender beef.
- Stir occasionally if you’re home, to help meld the flavors.
- Use quality chili powder—the flavor of your chili heavily depends on this.
How to Serve
Serve this Texas-style chili hot, topped with sour cream, cheddar cheese, and green onions. Scoop it up with tortilla chips, spoon it over cornbread, or serve it straight from the bowl with a cold drink on the side. It’s also great as a topping for baked potatoes or fries if you’re feeling indulgent.
Make Ahead and Storage
Storing Leftovers
Let the chili cool to room temperature, then store in an airtight container in the fridge for up to 5 days. The flavor improves as it sits!
Freezing
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium-low heat until warmed through, or microwave in 1–2 minute intervals, stirring in between.
FAQs
1. Can I use ground beef instead of chuck roast?
Yes, but you’ll lose some of the texture and richness that comes from the slow-cooked beef chunks.
2. Is this chili spicy?
It has a mild kick from the green chiles and chili powder. You can adjust the heat to your taste.
3. Can I add beans if I want?
Sure! While traditional Texas chili omits beans, feel free to stir in cooked kidney or black beans.
4. What’s the best cut of meat for this chili?
Beef chuck roast is ideal because it becomes very tender when slow-cooked.
5. Can I make this in an Instant Pot?
Yes, brown the beef using the sauté function, add the ingredients, and pressure cook on high for 35 minutes with natural release.
6. Do I need to add liquid?
No additional liquid is necessary beyond the tomatoes and green chiles, which provide enough moisture.
7. How can I thicken the chili?
Simmer uncovered at the end or mash some of the meat and veggies to naturally thicken it.
8. What kind of chili powder should I use?
Use a high-quality chili powder blend for the best flavor. You can also mix your own with ancho, paprika, cumin, and garlic powder.
9. Can I prep this the night before?
Yes, assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, just place it in the cooker and start cooking.
10. What toppings go well with this chili?
Classic options include sour cream, shredded cheddar, green onions, jalapeños, crushed tortilla chips, or cornbread.
Conclusion
This Slow Cooker Texas Style Chili is everything chili lovers dream of: hearty, smoky, and irresistibly savory. With tender chunks of beef, bold spices, and the ease of slow cooking, it’s a must-have recipe for busy weeks, cozy weekends, or anytime you crave serious comfort food. Serve it your way, load it up with toppings, and enjoy a bowl of Texas tradition—one satisfying spoonful at a time.
Print
Slow Cooker Texas Style Chili: Bold Flavor, Low Effort, Big Comfort
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Slow Cooker Texas Style Chili: Bold Flavor, Low Effort, Big Comfort
Few dishes capture the spirit of Texas comfort food quite like a rich, slow-simmered bowl of chili. This Slow Cooker Texas Style Chili is everything chili should be—meaty, hearty, smoky, and packed with layers of bold flavor. It skips the beans (in true Texas fashion) and leans into thick, savory beef, a blend of spices, and a slow cooking process that turns simple ingredients into something extraordinary.
The star of this chili is beef chuck roast, cut into chunks that become fork-tender after hours in the slow cooker. It’s combined with a classic mix of chili powder, cumin, garlic, green chiles, and fire-roasted tomatoes to create a smoky, slightly spicy broth that clings to every piece of meat. A touch of brown sugar balances the heat with a subtle sweetness, making this chili as complex as it is comforting.
Best of all, it’s incredibly easy—just brown the beef, throw everything in the slow cooker, and let time do the work. Whether you’re prepping for a weeknight meal, game day feast, or a cozy weekend dinner, this chili will quickly become your go-to recipe when you want maximum flavor with minimal effort.
Why You’ll Love This Recipe
Authentic Texas-Style – No beans, just bold, beefy flavor and a thick, rich texture.
Set It and Forget It – The slow cooker does all the heavy lifting.
Perfectly Spiced – A balanced blend of chili powder, cumin, and green chiles.
Fork-Tender Beef – Chuck roast becomes incredibly tender and flavorful after hours of slow cooking.
Versatile Serving Options – Serve with cornbread, chips, or pile on your favorite toppings.
Ingredients
Avocado oil or vegetable oil
Beef chuck roast
Salt
Yellow onion
Garlic
Brown sugar
Ground cumin
Chili powder
Green chiles
Crushed fire-roasted tomatoes
Optional Toppings:
Green onions
Sour cream
Cheddar cheese
Chips or cornbread
Variations
Spicy Chili: Add diced jalapeños or cayenne pepper for extra heat.
Chunkier Veggie Base: Include diced bell peppers or tomatoes for added texture.
Beer Chili: Swap half the tomatoes with a dark beer for deeper flavor.
Smoky Twist: Add smoked paprika or chipotle peppers in adobo sauce.
Paleo-Friendly: Omit brown sugar or replace it with a natural sweetener like maple syrup.
How to Make the Recipe
Step 1: Brown the Beef
Heat oil in a large skillet over medium-high heat. Season the beef chunks generously with salt. Sear the meat in batches, browning each side to lock in flavor. Transfer browned meat to the slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, sauté the diced onion for 3–4 minutes until soft. Add garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
Step 3: Add Spices and Ingredients
Add brown sugar, cumin, chili powder, green chiles, and crushed fire-roasted tomatoes to the slow cooker. Stir to combine all ingredients evenly.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and easily shreds with a fork.
Step 5: Shred and Stir
Once cooked, shred the beef in the slow cooker using two forks. Stir well to combine the shredded meat with the thickened sauce.
Step 6: Serve
Ladle into bowls and top with your favorites—green onions, sour cream, cheddar cheese, or crunchy tortilla chips.
Tips for Making the Recipe
Brown the meat for deeper flavor—don’t skip this step.
Trim the beef of excess fat to avoid greasy chili.
Don’t rush the cook time—slow and low is key for tender beef.
Stir occasionally if you’re home, to help meld the flavors.
Use quality chili powder—the flavor of your chili heavily depends on this.
How to Serve
Serve this Texas-style chili hot, topped with sour cream, cheddar cheese, and green onions. Scoop it up with tortilla chips, spoon it over cornbread, or serve it straight from the bowl with a cold drink on the side. It’s also great as a topping for baked potatoes or fries if you’re feeling indulgent.
Make Ahead and Storage
Storing Leftovers
Let the chili cool to room temperature, then store in an airtight container in the fridge for up to 5 days. The flavor improves as it sits!
Freezing
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium-low heat until warmed through, or microwave in 1–2 minute intervals, stirring in between.
FAQs
1. Can I use ground beef instead of chuck roast?
Yes, but you’ll lose some of the texture and richness that comes from the slow-cooked beef chunks.
2. Is this chili spicy?
It has a mild kick from the green chiles and chili powder. You can adjust the heat to your taste.
3. Can I add beans if I want?
Sure! While traditional Texas chili omits beans, feel free to stir in cooked kidney or black beans.
4. What’s the best cut of meat for this chili?
Beef chuck roast is ideal because it becomes very tender when slow-cooked.
5. Can I make this in an Instant Pot?
Yes, brown the beef using the sauté function, add the ingredients, and pressure cook on high for 35 minutes with natural release.
6. Do I need to add liquid?
No additional liquid is necessary beyond the tomatoes and green chiles, which provide enough moisture.
7. How can I thicken the chili?
Simmer uncovered at the end or mash some of the meat and veggies to naturally thicken it.
8. What kind of chili powder should I use?
Use a high-quality chili powder blend for the best flavor. You can also mix your own with ancho, paprika, cumin, and garlic powder.
9. Can I prep this the night before?
Yes, assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, just place it in the cooker and start cooking.
10. What toppings go well with this chili?
Classic options include sour cream, shredded cheddar, green onions, jalapeños, crushed tortilla chips, or cornbread.
Conclusion
This Slow Cooker Texas Style Chili is everything chili lovers dream of: hearty, smoky, and irresistibly savory. With tender chunks of beef, bold spices, and the ease of slow cooking, it’s a must-have recipe for busy weeks, cozy weekends, or anytime you crave serious comfort food. Serve it your way, load it up with toppings, and enjoy a bowl of Texas tradition—one satisfying spoonful at a time.
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Ingredients
-
1–2 tablespoons avocado or vegetable oil
-
2½ to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
-
2½ teaspoons salt (about 1 teaspoon per pound of meat, adjust to taste)
-
1 yellow onion, finely diced
-
5 cloves garlic, minced
-
1 tablespoon brown sugar
-
1 tablespoon cumin
-
¼ cup chili powder
-
2 cans (4.5 ounces each) green chiles
-
1 can (14 ounces) crushed fire-roasted tomatoes
Toppings (optional):
-
Green onions
-
Sour cream
-
Cheddar cheese
-
Chips or cornbread
Instructions
Slow Cooker Texas Style Chili: Bold Flavor, Low Effort, Big Comfort
Few dishes capture the spirit of Texas comfort food quite like a rich, slow-simmered bowl of chili. This Slow Cooker Texas Style Chili is everything chili should be—meaty, hearty, smoky, and packed with layers of bold flavor. It skips the beans (in true Texas fashion) and leans into thick, savory beef, a blend of spices, and a slow cooking process that turns simple ingredients into something extraordinary.
The star of this chili is beef chuck roast, cut into chunks that become fork-tender after hours in the slow cooker. It’s combined with a classic mix of chili powder, cumin, garlic, green chiles, and fire-roasted tomatoes to create a smoky, slightly spicy broth that clings to every piece of meat. A touch of brown sugar balances the heat with a subtle sweetness, making this chili as complex as it is comforting.
Best of all, it’s incredibly easy—just brown the beef, throw everything in the slow cooker, and let time do the work. Whether you’re prepping for a weeknight meal, game day feast, or a cozy weekend dinner, this chili will quickly become your go-to recipe when you want maximum flavor with minimal effort.
Why You’ll Love This Recipe
Authentic Texas-Style – No beans, just bold, beefy flavor and a thick, rich texture.
Set It and Forget It – The slow cooker does all the heavy lifting.
Perfectly Spiced – A balanced blend of chili powder, cumin, and green chiles.
Fork-Tender Beef – Chuck roast becomes incredibly tender and flavorful after hours of slow cooking.
Versatile Serving Options – Serve with cornbread, chips, or pile on your favorite toppings.
Ingredients
Avocado oil or vegetable oil
Beef chuck roast
Salt
Yellow onion
Garlic
Brown sugar
Ground cumin
Chili powder
Green chiles
Crushed fire-roasted tomatoes
Optional Toppings:
Green onions
Sour cream
Cheddar cheese
Chips or cornbread
Variations
Spicy Chili: Add diced jalapeños or cayenne pepper for extra heat.
Chunkier Veggie Base: Include diced bell peppers or tomatoes for added texture.
Beer Chili: Swap half the tomatoes with a dark beer for deeper flavor.
Smoky Twist: Add smoked paprika or chipotle peppers in adobo sauce.
Paleo-Friendly: Omit brown sugar or replace it with a natural sweetener like maple syrup.
How to Make the Recipe
Step 1: Brown the Beef
Heat oil in a large skillet over medium-high heat. Season the beef chunks generously with salt. Sear the meat in batches, browning each side to lock in flavor. Transfer browned meat to the slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, sauté the diced onion for 3–4 minutes until soft. Add garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
Step 3: Add Spices and Ingredients
Add brown sugar, cumin, chili powder, green chiles, and crushed fire-roasted tomatoes to the slow cooker. Stir to combine all ingredients evenly.
Step 4: Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and easily shreds with a fork.
Step 5: Shred and Stir
Once cooked, shred the beef in the slow cooker using two forks. Stir well to combine the shredded meat with the thickened sauce.
Step 6: Serve
Ladle into bowls and top with your favorites—green onions, sour cream, cheddar cheese, or crunchy tortilla chips.
Tips for Making the Recipe
Brown the meat for deeper flavor—don’t skip this step.
Trim the beef of excess fat to avoid greasy chili.
Don’t rush the cook time—slow and low is key for tender beef.
Stir occasionally if you’re home, to help meld the flavors.
Use quality chili powder—the flavor of your chili heavily depends on this.
How to Serve
Serve this Texas-style chili hot, topped with sour cream, cheddar cheese, and green onions. Scoop it up with tortilla chips, spoon it over cornbread, or serve it straight from the bowl with a cold drink on the side. It’s also great as a topping for baked potatoes or fries if you’re feeling indulgent.
Make Ahead and Storage
Storing Leftovers
Let the chili cool to room temperature, then store in an airtight container in the fridge for up to 5 days. The flavor improves as it sits!
Freezing
Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium-low heat until warmed through, or microwave in 1–2 minute intervals, stirring in between.
FAQs
1. Can I use ground beef instead of chuck roast?
Yes, but you’ll lose some of the texture and richness that comes from the slow-cooked beef chunks.
2. Is this chili spicy?
It has a mild kick from the green chiles and chili powder. You can adjust the heat to your taste.
3. Can I add beans if I want?
Sure! While traditional Texas chili omits beans, feel free to stir in cooked kidney or black beans.
4. What’s the best cut of meat for this chili?
Beef chuck roast is ideal because it becomes very tender when slow-cooked.
5. Can I make this in an Instant Pot?
Yes, brown the beef using the sauté function, add the ingredients, and pressure cook on high for 35 minutes with natural release.
6. Do I need to add liquid?
No additional liquid is necessary beyond the tomatoes and green chiles, which provide enough moisture.
7. How can I thicken the chili?
Simmer uncovered at the end or mash some of the meat and veggies to naturally thicken it.
8. What kind of chili powder should I use?
Use a high-quality chili powder blend for the best flavor. You can also mix your own with ancho, paprika, cumin, and garlic powder.
9. Can I prep this the night before?
Yes, assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, just place it in the cooker and start cooking.
10. What toppings go well with this chili?
Classic options include sour cream, shredded cheddar, green onions, jalapeños, crushed tortilla chips, or cornbread.
Conclusion
This Slow Cooker Texas Style Chili is everything chili lovers dream of: hearty, smoky, and irresistibly savory. With tender chunks of beef, bold spices, and the ease of slow cooking, it’s a must-have recipe for busy weeks, cozy weekends, or anytime you crave serious comfort food. Serve it your way, load it up with toppings, and enjoy a bowl of Texas tradition—one satisfying spoonful at a time.
Ask ChatGPT
You’re now using our basic model.
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Log in
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Notes
For a thicker chili, remove lid during the last 30 minutes of cooking.
Adjust spice level by adding more chili powder or fresh diced jalapeños.
Leftovers reheat well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker low)
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: texas chili, slow cooker chili, beef chili, hearty chili
Keywords: texas chili, slow cooker chili, beef chili, hearty chili