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A close up shot of a rustic ceramic bowl filled with thick, dark red chili with chunks of beef and beans. (Slow Cooker Texas Style Chili)

Authentic Slow Cooker Texas Style Chili (The Best Ever!)

This Slow Cooker Texas Style Chili features fork-tender beef chunks, a rich, dark red tomato-spice sauce, and beans. An easy, authentic crockpot recipe that delivers the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Beef Chuck Roast, cut into 1-inch cubes 1.36 kg
  • 2 tbsp Avocado or Canola Oil 30ml
  • 1 large Yellow Onion, diced
  • 6 cloves Garlic, minced
  • 2 cups Beef Broth, low sodium 480ml
  • 1 28-ounce can Crushed Tomatoes 794g
  • 3 tbsp Tomato Paste 45g
  • 1/4 cup Chili Powder 60g
  • 2 tbsp Cumin 30g
  • 1 tbsp Smoked Paprika 15g
  • 1 tsp Dried Oregano 5g
  • 1/2 tsp Cayenne Pepper or to taste
  • 1 15-ounce can Red Kidney Beans, rinsed and drained 425g
  • 1 15-ounce can Pinto Beans, rinsed and drained 425g
  • Kosher Salt & Black Pepper to taste
  • 1 cup Shredded Sharp Cheddar Cheese for topping
  • 1/2 cup Sour Cream for topping
  • 1/4 cup Chopped Green Onions for topping
  • 1 Green Jalapeno, thinly sliced for topping

Equipment

  • 1 6-quart slow cooker
  • 1 Large Skillet

Method
 

  1. Pat beef chunks dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. In batches, sear beef on all sides until a deep brown crust forms. Transfer seared beef to the slow cooker.
  2. Reduce skillet heat to medium, add onion and sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute. Stir in tomato paste and all spices (chili powder, cumin, smoked paprika, oregano, cayenne) and cook for 60 seconds until fragrant.
  3. Pour in beef broth to deglaze the skillet, scraping up any browned bits. Bring to a simmer, then pour the mixture over the beef in the slow cooker. Add the crushed tomatoes and stir to combine.
  4. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
  5. Stir in the rinsed kidney beans and pinto beans during the last 30 minutes of cooking. Taste and adjust seasoning with salt. Serve hot in bowls, topped with cheddar cheese, sour cream, green onions, and sliced jalapenos.

Notes

Don't Skip the Sear: Searing the beef creates deep, complex flavors essential for a rich chili.
Bloom Your Spices: Toasting the spices in the pan before adding liquids enhances their flavor dramatically.
Patience is Key: Allow the full cooking time to ensure the beef becomes perfectly tender.
Thicken if Needed: For a thicker chili, add a slurry of 1 tbsp masa harina and 2 tbsp cold water in the last 30 minutes.