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–+ servings
Slow Cooker Texas Chili

Savory Slow Cooker Texas Chili for Cozy Nights In

Enjoy the comforting flavors of Slow Cooker Texas Chili, a hearty meal perfect for chilly days and entertaining.
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Prep Time 20 minutes
Cook Time 4 hours
Thickening Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 6 bowls
Course: Beef
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Olive Oil Essential for browning the beef before slow cooking.
  • 2 pounds Chuck Roast Provides the main protein; tender when cooked slow and low.
  • 1 medium Onion Adds sweetness and depth of flavor.
  • 2 tablespoons Tomato Paste Contributes body and richness to the chili base.
  • 1 can Diced Tomatoes Fire-roasted for a smokier flavor.
  • 1 can Tomato Sauce Provides additional moisture and tang.
  • 2 cups Beef Broth Enhances the meaty flavor.
  • 2 tablespoons Chili Powder Essential for spiciness and depth.
  • 1 teaspoon Smoked Paprika Adds a smoky flavor.
  • 1 teaspoon Cumin Offers earthy notes.
  • 1 teaspoon Oregano Compliments the chili.
  • to taste Salt and Black Pepper Season to enhance all flavors.
  • 1 tablespoon Brown Sugar Balances the acidity of the tomatoes.
  • 1 tablespoon Worcestershire Sauce Introduces a hint of umami.
For Thickening
  • 1/4 cup Masa Harina or Cornmeal Used to thicken the chili towards the end of cooking.
Optional Toppings
  • Cheese Perfect for added creaminess.
  • Jalapeños For a spicy kick.
  • Sour Cream Adds a cool, creamy contrast.
  • Cilantro Freshness that brightens up the dish.
  • Avocado Creamy addition that enhances flavor.

Equipment

  • slow cooker
  • skillet

Method
 

Step‑by‑Step Instructions for Slow Cooker Texas Chili
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear 2 pounds of chuck roast, browning on all sides for about 3-5 minutes. Transfer the beef to your slow cooker.
  2. In the slow cooker, add the seared beef, one chopped onion, 2 tablespoons of tomato paste, one can of fire-roasted diced tomatoes, one can of tomato sauce, and 2 cups of beef broth. Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and black pepper to taste. Stir everything together until well mixed.
  3. Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, remove 1 cup of chili liquid from the slow cooker and whisk in 1/4 cup of masa harina or cornmeal until smooth. Stir this mixture back into the chili and allow to thicken.
  5. Ladle the thick and hearty Slow Cooker Texas Chili into bowls and invite everyone to top their servings with a choice of shredded cheese, diced jalapeños, sour cream, cilantro, or avocado.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

For best results, always sear the beef before slow cooking to enhance flavor. Monitor cooking time to maintain ideal texture.

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