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A close-up shot of Texas style chili in a rustic bowl, showcasing the tender chunks of beef and the thick, red chili gravy.

Slow Cooker Texas Style Chili (No Beans!)

This Slow Cooker Texas Style Chili is a true 'bowl of red' packed with tender beef chuck, a rich and smoky chile gravy, and absolutely no beans. An easy, authentic, and hearty crock pot recipe!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast trimmed and cut into 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 tablespoons avocado oil or other high-heat oil, divided
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 1/4 cup chili powder
  • 2 tablespoons ancho chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon dried Mexican oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 cups beef broth low-sodium
  • 3 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons masa harina
  • 1/4 cup water cold

Equipment

  • 1 Slow Cooker (6-quart or larger)
  • 1 Large Skillet

Method
 

  1. In a large bowl, toss the beef chuck cubes with the flour, salt, and pepper until evenly coated.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until well-browned, about 5-7 minutes per batch. Transfer the browned beef to your slow cooker.
  3. Reduce the heat to medium. Add the remaining tablespoon of oil to the skillet. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the chili powder, ancho chili powder, cumin, smoked paprika, coriander, and oregano. Cook for 1 minute, stirring constantly, to toast the spices.
  5. Whisk in the tomato paste, then pour in the beef broth and apple cider vinegar. Scrape the bottom of the pan to release any browned bits. Bring the mixture to a simmer.
  6. Pour the mixture from the skillet over the beef in the slow cooker. Stir to combine.
  7. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender.
  8. In a small bowl, whisk together the masa harina and cold water to form a slurry. Stir the slurry into the chili. Cover and cook on HIGH for another 30 minutes, or until the chili has thickened.
  9. Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings.

Notes

Don't skip searing the beef; it builds a crucial layer of flavor.
Toasting the spices awakens their flavor and makes the chili more aromatic.
If you can't find masa harina, you can use a cornstarch slurry, but masa provides a more authentic flavor.