Slow Cooker Texas Chili

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

4.41 from 83 votes

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

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course, Slow Cooker, Soups and Stews

Cuisine: American, Southwestern

Servings:

Author: Rachel Gurk

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

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