Slow Cooker Texas Chili – the best crockpot chili!

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! 

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.

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!

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.

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!

FAQs

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!

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

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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 leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Chili Seasoning Recipe

4.38 from 367 votes

Prep Time: 5 mins

Total Time: 5 mins

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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

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