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The Best Texas-Style Slow Cooker Beef Chili Is Easy to Make

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This Texas-style slow cooker beef chili is dark, smoky, and has a deep, almost caramelized flavor. It’s the perfect cozy, soul-fixing meal that the slow cooker does all the heavy lifting for.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups beef broth, low-sodium
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • 1 tablespoon brown sugar (optional)
  • 1 bay leaf (optional)
  • Shredded cheddar cheese, sour cream, diced red onion, fresh cilantro, sliced jalapeños, or crushed tortilla chips (for topping, optional)

Instructions

  1. Brown the beef: Heat vegetable oil in a large skillet over medium-high heat. Pat beef cubes dry with paper towels and season lightly with salt and pepper. Working in batches, sear the beef for 3-4 minutes per side until a deep brown crust forms. Transfer browned beef to the slow cooker using a slotted spoon.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the same skillet and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant, scraping up browned bits from the pan.
  3. Bloom the spices: Add tomato paste to the skillet and stir for 1 minute. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir constantly for 30 seconds until fragrant.
  4. Add the tomatoes and broth: Pour in fire-roasted diced tomatoes, crushed tomatoes, and beef broth. Stir together, scraping up any bits from the pan. Let it come to a simmer for 1-2 minutes. If using, add chipotle pepper and brown sugar. Taste and adjust salt.
  5. Combine in the slow cooker: Pour the tomato-spice mixture over the beef in the slow cooker. Add bay leaf if using. Stir well. The liquid should almost cover the beef; add a splash more broth or water if needed.
  6. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Stir halfway through if possible. Beef should be fork-tender when done.
  7. Finish and serve: Remove bay leaf. Taste and adjust seasoning. If chili is too thin, cook uncovered on HIGH for 20-30 minutes to thicken. If too thick, stir in more broth. Serve hot with desired toppings.

Notes

Don’t skip browning the beef—it’s essential for deep flavor. Toast spices in the skillet for 30 seconds to enhance their fragrance. Chili improves when made a day ahead and reheated. For a milder version, omit cayenne and chipotle pepper. For a thicker chili, cook uncovered on HIGH for 20-30 minutes at the end.

Nutrition

Keywords: Texas chili, slow cooker chili, beef chili, comfort food, smoky chili, easy chili recipe

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