There’s nothing quite like a hearty bowl of rich, beefy chili to warm you up from the inside out. This Slow Cooker Texas Style Chili recipe is the real deal—a true “bowl of red” with tender chunks of beef, a deep and smoky chile flavor, and absolutely no beans in sight. We’re letting the slow cooker do all the work, making this the perfect, low-effort meal for a cozy weeknight dinner, game day, or any time you’re craving serious comfort food. It’s a set-it-and-forget-it dish that delivers an incredibly complex and satisfying flavor that will have everyone asking for the recipe.
What Makes This The Best Slow Cooker Texas Style Chili?
This isn’t just another chili recipe; it’s a tribute to a Texas tradition, simplified for the modern home cook. The magic lies in building layers of flavor. We start by browning the beef to create a rich foundation. Then, we develop a deeply aromatic base with a blend of spices bloomed with onion and garlic. The slow cooker takes over from there, simmering everything low and slow for hours until the beef is melt-in-your-mouth tender and the flavors have melded into a perfectly balanced, robust chili. It’s the kind of authentic taste you’d expect to find deep in the heart of Texas.
The Heart of Texas Chili: No Beans, All Beef
A fiery debate in the chili world revolves around one simple ingredient: beans. Authentic Texas chili, or “chili con carne,” is all about the meat. Traditional recipes strictly forbid beans, focusing instead on tender chunks of beef and a rich, spicy chile gravy. We stay true to that tradition. This recipe uses beef chuck, which breaks down beautifully over a long cooking time, becoming incredibly tender and flavorful. If you’re looking for another hearty beef dish, our classic beef stew recipe is a fantastic option for a chilly day.
Key Ingredients You’ll Need
We’re using simple, accessible ingredients to build a chili with incredibly deep and complex flavor. Here’s what you’ll need to gather.
For the Chili Base
- Beef Chuck: Cut into ½-inch cubes. This is the star of the show, providing a rich, beefy flavor and a tender, fall-apart texture.
- Beef Broth: Provides a savory liquid base for the chili.
- Tomato Paste: Adds a concentrated, savory tomato flavor and helps thicken the sauce.
- Apple Cider Vinegar: A secret ingredient that brightens up all the deep, savory flavors.
- Masa Harina: The traditional thickener for Texas chili, it adds a subtle, authentic corn flavor.
The Spice Blend
- Chili Powder: The backbone of our spice blend.
- Ancho Chili Powder: Lends a smoky, slightly sweet flavor that is crucial for authentic Texas chili.
- Cumin & Coriander: Provide warm, earthy notes.
- Smoked Paprika: Reinforces the smoky undertones.
- Mexican Oregano: Adds a unique, peppery bite that regular oregano doesn’t have.
How to Make The Perfect Slow Cooker Texas Style Chili
Making this chili is incredibly easy. The process involves a little bit of prep upfront to build flavor, and then the slow cooker handles the rest. First, you’ll toss the beef cubes with flour and spices and sear them in a hot skillet. This step is crucial for developing a deep, savory crust on the meat. Next, you’ll sauté the onions and garlic, bloom the spices, and deglaze the pan with beef broth to scrape up all those flavorful browned bits. Finally, everything gets combined in the slow cooker to simmer to perfection. For another simple and satisfying meal, check out our easy Mississippi Pot Roast recipe.
Tips for Unforgettable Chili
To ensure your Slow Cooker Texas Style Chili is the best it can be, follow these simple tips.
- Don’t Skip the Sear: Searing the beef is a non-negotiable step for achieving a deep, rich flavor. It creates a flavorful crust that adds immense complexity to the finished dish.
- Bloom Your Spices: Briefly toasting the spices in the pan with the onions and garlic before adding liquid awakens their essential oils, making the chili much more aromatic and flavorful.
- Low and Slow is the Way to Go: Be patient. The long, slow cooking time is what breaks down the tough connective tissue in the beef chuck, resulting in incredibly tender meat.
- Thicken at the End: Wait until the last 30 minutes of cooking to add your masa harina slurry. This ensures the chili reaches the perfect consistency without the thickener burning.
What to Serve with Your Chili
This chili is a meal in itself, but it’s even better with the right toppings and sides. Offer a variety of garnishes like shredded cheddar cheese, sour cream, chopped red onions, and fresh cilantro. It’s fantastic served over a bowl of rice, with a side of cornbread, or alongside some crispy crackers. For a truly satisfying dinner, you could even pair it with our delicious homemade Amish white bread for dipping.
Storage, Freezing, and Reheating Instructions
Chili is one of those magical dishes that tastes even better the next day as the flavors continue to meld.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezing: Allow the chili to cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months.
- Reheating: Thaw frozen chili in the refrigerator overnight. Reheat gently in a pot over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave.
Frequently Asked Questions
Yes, you can absolutely make this recipe on the stovetop. Follow all the steps for browning the meat and building the sauce in a large Dutch oven or heavy-bottomed pot. Once everything is combined, bring it to a simmer, then reduce the heat to low, cover, and let it cook for at least 3-4 hours, or until the beef is tender.
The traditional method for thickening Texas chili is to use a slurry made from masa harina (a type of corn flour) and water. This is added during the last 30 minutes of cooking. It not only thickens the chili but also adds a subtle, authentic corn flavor.
Texas chili should have a noticeable warmth and deep chile flavor, but it doesn’t have to be overwhelmingly spicy. This recipe uses a combination of standard chili powder and smoky ancho chili powder for a balanced, robust flavor. You can easily adjust the heat by adding a pinch of cayenne pepper or a chopped jalapeño along with the onions.
Beef chuck is the ideal choice for slow-cooked Texas chili. It has a great balance of meat and fat, which breaks down over a long cooking time, resulting in incredibly tender, flavorful, and moist chunks of beef.
Authentic Texas chili, also known as ‘chili con carne’ (chili with meat), is defined by two key characteristics: it contains no beans and no tomatoes (though some variations, like ours, use a small amount of tomato paste for depth). The focus is entirely on the tender meat and the rich, complex gravy made from dried chiles and spices.
The Perfect Bowl of Red: Slow Cooker Texas Style Chili
Slow Cooker Texas Style Chili (No Beans!)
Ingredients
Equipment
Method
- In a large bowl, toss the beef chuck cubes with the flour, salt, and pepper until evenly coated.
- 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.
- 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.
- Stir in the chili powder, ancho chili powder, cumin, smoked paprika, coriander, and oregano. Cook for 1 minute, stirring constantly, to toast the spices.
- 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.
- Pour the mixture from the skillet over the beef in the slow cooker. Stir to combine.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is tender.
- 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.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings.
Notes
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.
Share This Recipe!
We know you’ll love this Slow Cooker Texas Style Chili as much as we do. It’s a hearty, flavorful, and incredibly easy recipe that’s sure to become a family favorite. If you make it, don’t forget to leave a comment below and let us know what you think! For more delicious recipe inspiration, be sure to follow us on Pinterest.
