Recipe Overview
Why you’ll love it: Rich and full of warm heat, this slow cooker Texas chili will instantly become your favorite chili recipe. The big chunks of tender beef fall apart in your mouth!
How long it takes: 20 minutes to prep, 6 hours in the slow cooker
Equipment you’ll need: large skillet, slow cooker
Servings: 8
Today I am sharing my all-time favorite recipe for slow cooker chili. I’m a little nervous to call this Texas chili because I’m not from Texas. Trust me, I’m not trying to be an authority on chili. I’m just sharing an absolutely delicious chili recipe, and I’m 100% confident that this recipe falls perfectly under the characterization of “absolutely delicious.”
There are many recipes out there for Texas chili. What I found in common is that Texas chili is always thick and meaty, and should not, cannot, must not include beans. And you will not find any beans anywhere in this recipe! That’s my disclaimer. Now let’s talk about this chili.
Party-Perfect Beef Chili
We host an annual harvest party at our home and I’ve been making this chili for the past few years, along with a big batch of turkey and beef chili. My mom makes our white chili recipe, although lately she’s been threatening to make vegetarian chili instead. I think she’s going to have to make both because it’s hard to choose between the two.
I usually make a gigantic batch of this Texas chili. I’m talking in the ballpark of 15 pounds of meat. It goes in my big electric roaster, and it always disappears! This chili is gone way before the other two types (sorry, Mom!) and people absolutely rave about it.
Try it for yourself and see! I think you’re gonna love it!
Slow Cooker Texas Chili
Seared beef. Browning the meat adds a ton of great flavor and gives the chili fantastic color. It make this type of chili slightly more labor-intensive than a chili made with ground meat and beans, but not much. Although this Texas chili cooks in a slow cooker, you don’t want to skip the step of browning the meat and sautéing the vegetables.
Toasted spices. Sauté the vegetables to soften them, and then add the spice mixture to the skillet and toast it for a little bit to really draw out the flavors. These small steps lead to maximum flavor in this chili.
Long slow cooking. Once everything is combined in the crock pot, the magic happens. The end result is meltingly tender meat, and super flavorful chili that everyone goes crazy for.
What to serve With Chili
Chili is always great served with healthy cornbread, or these fancy-pants corn muffins. Tortilla chips or Fritos are an easy side (why is chili soooo good with Fritos?!). Try seasoned oyster crackers, too! Texas toast garlic bread is perfect.
Don’t forget loads of fresh cilantro, guacamole, chopped onions or scallions, pickled red onions, and sour cream or plain Greek yogurt.
I like to have a couple of dips and salsas on hand, too. My Mexicali dip is pretty irresistible, and everyone loves 7 layer dip. I love homemade chipotle salsa and my restaurant style salsa is the best (and it’s easy to make!). Make homemade pico de gallo if that’s more your thing. Be sure you have plenty of tortilla chips on hand if you’re hosting a chili party!
Easy Recipe Variations
Everyone seems to have their own recipe for chili. While we really love this chili and think it’s absolutely perfect the way it is, you may consider this recipe a starting point. Add or subtract any ingredient that really makes it chili for you. Here are just a few suggestions:
- Add beans if you like. Why not? There aren’t any judges looking over your shoulder. Pinto beans, kidney beans, or black beans would all work well.
- Tinker with the seasoning. Make it more spicy or less spicy. Add more garlic or use less.
- Try a different meat. If you’re a hunter, this chili would be great with venison. If you prefer, use ground beef or turkey. It’s your chili after all.
This recipe makes a big batch of chili, but it’s great leftover and it also freezes well for future meals.
Refrigerate/Freeze: Store leftover chili promptly in covered containers. It will keep in the refrigerator up to 3 days and four to six months in the freezer.
Reheat: Before reheating frozen chili, thaw it overnight in the fridge. Put the thawed chili in a saucepan or skillet on the stove, and heat it gently until warmed through. You can microwave leftovers as well, either choosing the Reheat option on your microwave, or in 30-second intervals.
More Chili Recipes
Slow Cooker Texas Chili
Ingredients
For Chili Seasoning:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika (use smoked paprika, if you like)
- 1 teaspoon cocoa powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
For Chili:
- 2 tablespoons oil (avocado, olive, or vegetable)
- 3 pounds beef chuck, cut into bite-sized cubes
- 2 ½ cups diced yellow onions (about 3 medium onions)
- 2 cups diced celery (about 7 stalks)
- 2 jalapeño peppers, diced (remove seeds for less spicy chili)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dark or light brown sugar
- 1 teaspoon oregano
- 2 tablespoons tomato paste
- 1 bottle (12 ounces) dark beer (such as Negra Modelo)
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 bay leaf
- ½ cup minced fresh parsley
- ½ cup minced fresh cilantro
- 2 tablespoons masa harina, more if desired/needed (see notes)
To Serve:
- optional toppings: jalapeño, cilantro, sour cream or Greek yogurt, shredded cheese
Instructions
- In a small bowl, combine the chili powder, cumin, paprika, cocoa powder, garlic powder, onion powder, red pepper flakes, cayenne pepper, and cinnamon. Set chili seasoning aside.3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon cocoa powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes, ¼ teaspoon cayenne pepper, ¼ teaspoon ground cinnamon
- In a large skillet, heat oil over medium-high heat. When hot, add meat in a single layer (you’ll need to cook it in batches). Brown for 1 to 2 minutes, undisturbed, on each side. It won't be cooked through. As it browns, transfer it to the slow cooker. Continue this process, adding more oil to pan if needed, until all meat is browned and in slow cooker.2 tablespoons oil, 3 pounds beef chuck, cut into bite-sized cubes
- In the same skillet, add onions, celery, jalapeño, salt, and pepper. Sauté until celery is softened and onion is translucent. Add garlic and continue to cook for 1 minute, or until fragrant.2 ½ cups diced yellow onions, 2 cups diced celery, 2 jalapeño peppers, diced, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, minced
- Add the chili seasoning, brown sugar, and oregano to the skillet, and continue to cook, stirring, until fragrant, 1 to 2 minutes. Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning.2 teaspoons dark or light brown sugar, 1 teaspoon oregano, 2 tablespoons tomato paste
- Add beer to the skillet, and cook for 4 to 5 minutes or until slightly reduced. Transfer vegetable mixture to the slow cooker, scraping the pan well.1 bottle (12 ounces) dark beer
- Add crushed tomatoes, diced tomatoes, and bay leaf to the slow cooker. Stir to combine all ingredients. Cover and cook on low for 6 to 8 hours, or until meat is tender.1 can (28 ounces) crushed tomatoes, 1 can (14.5 ounces) diced tomatoes, undrained, 1 bay leaf
- Remove bay leaf and stir in parsley and cilantro. To thicken chili, sprinkle masa on top and stir it in. If needed, add more, 1 tablespoon at a time, to thicken chili further. Keep in mind it will thicken slightly if it continues to cook, and also as it cools.½ cup minced fresh parsley, ½ cup minced fresh cilantro, 2 tablespoons masa harina, more if desired/needed
- Serve with your desired toppings.
Notes
- Cooking tip: Masa harina is made from ground corn and is used to make tortillas. Cornmeal is a good substitute if you can’t find or don’t want to buy masa harina.
- Chili seasoning: To save time, stir up the chili seasoning in advance. It will keep in your pantry for up to 6 months. If you make chili often, consider making a double or triple batch of chili seasoning. To make this Texas chili, use 5 tablespoons, plus 1 teaspoon of chili seasoning.
- Storage: Leftover chili can be refrigerated for up to 3 days or frozen for 3 to 6 months. Thaw in the refrigerator before reheating.
- Recipe adapted from Emeril Legasse.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Hi, I tried your Texas chili recipe because I’m a Texan who has lived in Britain for 40 years. I’m tired of the same old chili con carne you get here!
However I made a discovery; chili powder in the UK is much hotter than that in US. Apparently US is “cut” with other herbs. I thought 3tbs seemed a lot, so I only used1. It was still very hot, so I added some more brown sugar, and it is delicious and very more-ish. Thank you!
So glad you liked it and were about to tone down the heat!
I am a lifelong lover of chili and this is the best chili recipe I’ve made, bar none. Thank you! Side note: no corn meal, cub 1 med sweet potato cubed for fall flavor. Perfect.
Thanks so much! I’m so glad you like this recipe!
Jen Jen memory recipe!
Hi. Making this rt now and the house smells so good. I feel it’s gotta lil too much cinnamon. Anything I can do to cut it?? Thanks much! And just wanna say I’m sorry Bob the janitor was such a …..
Have you tried it or does it just smell really cinnamony? If you haven’t tried it, you might be surprised. There’s not a whole lot you can do other than adding more of everything else to counter it, in particular more chili powder or maybe another can of diced tomatoes but that will change the consistency a little bit.