Description
A hearty, flavorful Texas-style chili slow-cooked to perfection with tender beef chuck, smoky spices, and fire-roasted tomatoes. This no-bean chili delivers bold, authentic taste and is perfect for cozy dinners. Serve with your favorite toppings like cheddar, sour cream, and green onions for a crowd-pleasing meal.
Ingredients
For the Chili:
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1–2 tablespoons avocado or vegetable oil
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2½ to 3 pounds beef chuck roast, fat trimmed and cut into 3-inch cubes
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2½ teaspoons salt (approximately 1 teaspoon per pound of meat, adjust to taste)
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1 yellow onion, finely diced
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5 cloves garlic, minced
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1 tablespoon brown sugar
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1 tablespoon ground cumin
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¼ cup chili powder
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2 cans (4.5 ounces each) green chiles
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1 can (14 ounces) crushed fire-roasted tomatoes
For Serving (Optional Toppings):
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Chopped green onions
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Sour cream
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Shredded cheddar cheese
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Tortilla chips or cornbread
Instructions
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Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches until all sides are seared. Transfer to the slow cooker.
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Sprinkle the salt evenly over the beef in the slow cooker.
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In the same skillet, sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute. Transfer onion and garlic to the slow cooker.
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Add brown sugar, cumin, chili powder, green chiles, and crushed fire-roasted tomatoes to the slow cooker. Stir to combine all ingredients.
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Cover and cook on low for 7–8 hours or on high for 4–5 hours until beef is tender.
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Taste and adjust salt and seasoning as needed.
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Serve hot, topped with green onions, sour cream, cheddar cheese, and tortilla chips or cornbread on the side.
Notes
For a spicier chili, add diced jalapeños or a few dashes of hot sauce.
This chili freezes well for up to 3 months.
Leftovers taste even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Main Course, Chili
- Method: Slow Cooker
- Cuisine: Texan, American
Keywords: Texas chili, slow cooker chili, beef chili, no-bean chili, spicy chili