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Slow Cooker Texas Chili – the best crockpot chili!

4.38
/5
6 hrs 40 mins
26 Comments
Jump to Recipe
By: Rachel GurkPosted: 04/18/2019Updated: 09/27/2021

This post may contain affiliate links. Please read my disclosure policy.

Rich and full of warm heat, this slow cooker Texas chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth! 

Rich and full of warm heat, this slow cooker Texas chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth! 

image of texas chili in a white bowl with a handle, garnished with sour cream, cilantro, and jalapeno
Table of Contents
open
  • 1 About this Slow Cooker Texas Chili
  • 2 What to serve With Chili
  • 3 FAQs
  • 4 Make It Your Own
  • 5 Storage & Reheating Tips
  • 6 More Chili Recipes
  • 7 Get the Recipe: Slow Cooker Texas Chili
  • 8 Get the Recipe: Chili Seasoning Recipe

Tuesday, I shared a recipe for chili seasoning and today I am sharing our all-time favorite recipe for slow cooker chili. I’m a little nervous to call this Texas Chili because I’m not from Texas. It’s a recipe that is adapted from Emeril’s Chuck Wagon Chili, so I considered that name…and I thought about Chili Con Carne…and then I went down a Google and Wikipedia hole and learned lots about chili but was left still a little unsure about what to call this.

All that to say, if you’re from Texas…I’m fully aware that this is probably not completely authentic. 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.” 

What I did find in common with all the information is that Texas chili should not, cannot, must not include beans. And you will not find any beans anywhere in this recipe. So, there’s that.

That’s my disclaimer. Now let’s talk about this chili.

Overhead of chili in round white bowl with handle, topped with cilantro chopped scallions, a slice of pepper, and sour cream.

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 she’s been threatening to make vegetarian chili instead. I don’t know, I think she’s going to have to make both, it’s hard to choose between the two.

I usually make a gigantic batch of this Texas chili – I’m talking probably 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, and people absolutely rave about it. 

Try it for yourself and see – I think you’re gonna love it!

Two bowls of chili, garnished, with spoons and napkins nearby.

About this Slow Cooker Texas Chili

This type of chili is slightly more labor-intensive than a chili made with ground meat and beans, but not much. Although it cooks in a slow cooker, you don’t want to skip the step of browning the meat and sautéing the vegetables. Browning the meat adds a ton of great flavor and gives it fantastic color.

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.

Then, 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.

Overhead of chili in serving bowls.

What to serve With Chili

Chili is always great served with healthy cornbread, or these fancy-pants corn muffins. Another great choice is brown butter skillet cornbread. Or Fritos (why is chili soooo good with Fritos?!). Or oyster crackers. Or all of the above, if I’m being honest with myself.

Of course, don’t forget loads of cilantro, guacamole, chopped onions or scallions, 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 sure you have plenty of tortilla chips on hand if you’re hosting a chili party!

Chili in serving bowls.

FAQs

What makes Texas chili different?

Texas chili is traditionally made without beans or tomatoes. It’s made with beef chunks and homemade chili paste for a unique intense flavor. Texas chili is thick and meaty.

What peppers are good in chili?

If you’re looking for a little spiciness, you’ll want to choose peppers that rank higher on the Scoville Scale. Bell peppers are at the bottom of the scale with no heat; poblano and jalapeño peppers are somewhat hotter; serrano, cayenne, and habenero peppers are in a mouth-tingling range. There are even much hotter peppers such as Scotch Bonnets, Ghost Peppers, or Carolina Reapers for a really bold pepper connoisseur (definitely not me!)

What is the difference between Texas chili and Cincinnati chili?

Cincinnati chili is a milder chili that has a sauce consistency. It’s served over pasta and contains spices that can be found in Greek cuisine, such as cinnamon, chocolate, allspice and Worcestershire sauce. It’s often topped with shredded cheese, chopped onions, and kidney beans.

Make It Your Own

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’s just a few suggestions:

  • Add beans if you like. Why not? There aren’t any judges looking over your shoulder.
  • Tinker with the seasoning. Make it more spicy or less spicy. Add more garlic or use less.
  • Don’t care for beef chuck? Use ground beef or turkey. It’s your chili after all.

Storage & Reheating Tips

This recipe makes a big batch of chili but it’s great leftover and it also freezes well for future meals.

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.

Before reheating frozen chili, thaw it overnight in the fridge. Put chili in a saucepan or skillet on the stove and heat 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

While I’ve mentioned a few of our favorites in this post, I have a few more up my sleeve. Try:

  • Instant Pot White Chicken Chili
  • Instant Pot Chili – Paleo and Whole30 – this is a super versatile chili!
  • Vegetarian Quinoa Chili with Black Beans
  • Creamy Queso Chili – creamy chili? It’s the best!
  • Easy Chicken Chili Recipe – this one only has FIVE ingredients!
  • Turkey Quinoa Chili (under 200 calories!)
  • Jerk Chicken Chili – easy one pan meal!

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

image of texas style chili in a white bowl with a handle, garnished with sour cream, cilantro, and jalapeno
Recipe

Get the Recipe: Slow Cooker Texas Chili

4.38 from 69 votes
Prep Time: 20 mins
Cook Time: 6 hrs 20 mins
Total Time: 6 hrs 40 mins
8 servings
Print Rate Recipe
Prevent your screen from going dark
Rich and full of warm heat, this slow cooker Texas style chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth! 

Ingredients

  • 2 tablespoons oil (avocado, olive, or vegetable)
  • 3 pounds beef chuck, cut into bite-sized cubes
  • 2 1/2 cups diced yellow onions (about 3-4 small to medium yellow onions)
  • 2 cups diced celery (about 6-7 stalks of celery)
  • 2 jalapeños, diced (remove seeds for less spicy chili)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 full recipe of chili seasoning (see recipe below)
  • 2 teaspoons dark or light brown sugar
  • 1 teaspoon oregano
  • 2 tablespoons tomato paste
  • 1 bottle (12 oz.) dark beer, such as Negra Modelo
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons masa harina, more if desired/needed (see notes)
  • Optional toppings: jalapeño, cilantro, sour cream or Greek yogurt, cheese

Instructions

  • 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 1-2 minutes on each side and then move to slow cooker. Continue this process, adding more oil to pan if needed, until all meat is browned and in slow cooker.
  • In the same pan, add onions, celery, jalapeño, salt, and pepper. Saute until celery is softened and onion is translucent. Add garlic and continue to cook for 1-2 minutes or until fragrant.
  • Add chili seasoning, brown sugar, and oregano and continue to cook, stirring, until fragrant (1-2 minutes). Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning. Add beer and cook for 4-5 minutes or until slightly reduced. Add this mixture to the slow cooker.
  • Add crushed tomatoes, diced tomatoes, and bay leaf. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove bay leaf and stir in parsley and cilantro. Sprinkle masa on top and stir 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.
  • Serve with your desired toppings.

Notes

  • Recipe adapted from Emeril Legasse.
  • Masa harina is made from ground corn and is used to make tortillas. Cornmeal is a good substitute.
  • Nutrition information does not include chili seasoning or optional toppings.
  • Leftover chili can be refrigerated for up to 3 days or frozen for 3-6 months.

Nutrition Information

Calories: 426kcal, Carbohydrates: 17g, Protein: 35g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 483mg, Potassium: 1055mg, Fiber: 4g, Sugar: 8g, Vitamin A: 862IU, Vitamin C: 25mg, Calcium: 104mg, Iron: 6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead view of spices in a white bowl.
Recipe

Get the Recipe: Chili Seasoning Recipe

4.38 from 367 votes
Prep Time: 5 mins
Total Time: 5 mins
Print Rate Recipe
Prevent your screen from going dark
This chili seasoning recipe is a perfect blend to have on hand when you want to make chili. There are a couple surprises that set this spice mix apart!

Ingredients

  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika (use smoked paprika, if desired)
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon

Instructions

  • Mix all ingredients together in a small bowl or jar. Store in a small airtight container.
  • After cooking meat and vegetables for chili, stir in spice mix and toast for 1-2 minutes before adding liquid ingredients to chili.

Notes

  • I use this entire spice mix with 3 pounds of meat in a beanless chili. Since each chili recipe is different, it’s hard to say exactly how much to use. Start with half if you’re unsure, and you can always add more.
  • Nutrition information is for the entire batch (1/3 cup).

Nutrition Information

Calories: 108kcal, Carbohydrates: 19g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 422mg, Potassium: 660mg, Fiber: 10g, Sugar: 2g, Vitamin A: 7853IU, Vitamin C: 8mg, Calcium: 151mg, Iron: 9mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
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  1. Jennifer says

    October 20, 2022 at 1:11 am

    5 stars
    Jen Jen memory recipe!

    Reply
  2. Kelly says

    November 9, 2021 at 3:41 pm

    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 …..

    Reply
    • Rachel Gurk says

      November 13, 2021 at 8:10 am

      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.

      Reply
  3. Nancy Jones says

    July 13, 2020 at 2:32 pm

    I realize this is a “no bean” chili, but if you were to add beans, would you just add a couple of drained cans of your favorite beans? I am always looking for the “one true chili recipe”, but for my husband chili must have beans.

    Reply
    • Rachel Gurk says

      July 13, 2020 at 2:49 pm

      That’s what I would do! :)

      Reply
  4. Jackie says

    April 29, 2020 at 12:14 pm

    We love this chilli. As we say in the UK it was absolutely Banging!

    Reply
    • Rachel Gurk says

      April 30, 2020 at 10:25 am

      Yay! I’m so glad! Thank you for taking the time to come back and leave a comment!

      Reply
  5. Richard Baum says

    January 25, 2020 at 8:17 pm

    I just made this recipe exactly as written and it came out great! Not very spicy (I seeded the jalapeños) so I added some Crystal sauce and cayenne. Served with hot sauces, pickled jalapeños, onions, cilantro, fritos and sour cream as sides. 

    Reply
    • Rachel Gurk says

      January 26, 2020 at 8:20 am

      So glad you liked it! It’s one of our favorites too…and I love your topping choices! Especially the fritos! ;)

      Reply
  6. Jennifer Cisler says

    December 19, 2019 at 10:25 am

    I found this recipe a few weeks ago and have made it twice with the 2nd batch being a double. Delicious recipe thank you.

    Reply
    • Rachel Gurk says

      December 19, 2019 at 1:37 pm

      I’m so glad to hear you love it as much as we do! Tanks for taking the time to leave a comment!

      Reply
  7. MJ says

    October 29, 2019 at 6:32 pm

    Are there any substitutes for the beer if I want to leave it out? I love the idea of a bean-less chili. Cant wait to try it.

    Reply
    • Rachel Gurk says

      October 29, 2019 at 6:58 pm

      You can definitely leave it out! I’d substitute with beef broth. I hope you love it! I made a triple batch this weekend for a party and I’ve been eating it every day since. :)

      Reply
  8. Dave says

    October 26, 2019 at 6:06 pm

    Gonna make this tomorrow but I need to substitute turkey for the beef. Any suggestions? SHould I just use ground turkey instead of the cubes? Thanks…

    Reply
    • Rachel Gurk says

      October 27, 2019 at 12:17 pm

      That’s probably what I would do. :) It won’t be exactly the same but it will still be super yummy.

      Reply
      • Dave says

        October 29, 2019 at 10:41 am

        I actually found boneless turkey breast tenders that I found at Whole Foods. I diced them up into small pieces and then prepared them as per the recipe. Came out GREAT. Thanks so much for the recipe!
        Dave

        Reply
        • Rachel Gurk says

          October 29, 2019 at 11:01 am

          Great idea! I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!

          Reply
  9. Kara Plantinga says

    October 19, 2019 at 9:33 am

    This was yummy. A note to those who don’t like spicy food…I only did 1/4 tsp of red pepper flakes and left out the cayenne pepper, but it was still a little too spicy for me. But, I’m a wimp when it comes to spiciness. :) I LOVED the cilantro flavor in it. I left out the fresh parsley (just didn’t have it in the house) and added dried instead.

    Reply
    • Rachel Gurk says

      October 20, 2019 at 1:41 pm

      Helpful tip, thank you!

      Reply
  10. denise says

    October 13, 2019 at 2:52 am

    sounds delicious

    Reply
    • Rachel Gurk says

      October 13, 2019 at 9:39 am

      Thanks Denise!

      Reply
  11. Robin says

    October 8, 2019 at 4:17 pm

    I was looking for a recipe for Chili with chunky beef versus ground beef so I found this one and tried it tonight. I have no idea how this recipe receive 5 stars. 
    I’m not sure if viewers rated based on the photo/title or if they’ve actually taken the time to make this chilli. If I could rate it 0 I would. 
    I made it and it was barely edible. I followed the recipe and did not deviate or adjust anything  anywhere. The beef was cooked nicely but that’s the only good comment I can give . 
    The flavour of this chilli is terrible. There is way too much going on. Save your time and $$$ and find a different recipe as this is terrible. 

    Reply
    • Rachel Gurk says

      October 8, 2019 at 8:10 pm

      I’ve served this to guests and it disappears every single time…people rave about it and ask for the recipe. I’m sorry you didn’t like it! It’s certainly a flavorful chili but in my opinion it all works together perfectly.

      Reply
    • Bob Janitor says

      September 12, 2020 at 10:06 pm

      Yeah? Well, you know, that’s just like uh, your opinion, man…

      Reply
  12. denise says

    April 18, 2019 at 3:29 pm

    sounds amazing

    Reply
    • Rachel Gurk says

      April 19, 2019 at 9:31 am

      Thanks Denise! It’s my favorite chili!

      Reply

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