Sink your spoon into this bold, hearty Slow Cooker Texas Chili that's packed with smoky, rich flavors and tender chunks of beef. Perfect for cooler days, this Texas chili is one you'll want to make on repeat.
I love recipes that make a kitchen smell irresistible without keeping you tethered to the stove, and this Texas chili recipe in the Crock Pot does exactly that.
The combination of fire-roasted tomatoes, smoked paprika, and a touch of brown sugar brings a depth of flavor that's so comforting. Every time I make it, it always disappears fast, especially when topped with cheddar and sour cream and served with warm slow cooker cornbread.
For other cozy, satisfying meals, try my slow cooker chicken stew or poor man's stew, both simple, hearty, and full of flavor.
Why You'll Love This Recipe
- Set-and-forget: Easy prep lets the slow cooker do all the work while you go about your day, making this Texas Chili Crockpot recipe a total time-saver.
- Flavor-packed: Each bite of this beef chili is loaded with smoky, savory, and slightly sweet layers that keep everyone coming back for more.
- Comfort in a bowl: Perfect for chilly days, this slow cooker Texas chili with no beans warms both your kitchen and your appetite. For another comforting recipe, try my Crock Pot cheeseburger soup.
- Family friendly: Hearty and satisfying, it's a crowd-pleaser for kids and adults alike, easily earning its place as the best Texas chili recipe.
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Ingredients
- Beef chuck roast: Look for well-marbled pieces for maximum flavor and tenderness. Cut into 1-inch cubes for even cooking, and sear before slow cooking to lock in juices.
- Tomatoes & tomato sauce: Fire-roasted diced tomatoes add smoky flavor; use good-quality canned tomato sauce for a rich, smooth base.
- Seasoning & spices: This combination of chili powder, smoked paprika, cumin, and oregano gives authentic Texas-style flavor. Measure carefully, and taste toward the end to adjust if needed. You'll find similar spices used in my slow cooker chili recipe.
- Worcestershire sauce: Adds umami and a subtle tang; a small splash goes a long way in boosting flavor.
- Masa harina or cornmeal: Used to thicken the chili; mix with a little water before adding to avoid clumps, and stir in near the end of cooking for the best texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground Turkey or Chicken: Swap the beef for ground turkey or chicken for a leaner, lighter version that still stays hearty. For a hearty chicken chili, try my slow cooker white chicken chili recipe.
- Vegetarian Version: Swap the beef for lentils, mushrooms, beans, or any hearty veggies you like to create a satisfying, meat-free chili. Be sure to use a vegetable broth to keep it vegetarian.
- Spicy Chili: Add 1-2 chopped chipotle peppers in adobo or a pinch of cayenne pepper for a smoky, spicy kick.
- Smoky Bacon Chili: Add cooked, crumbled bacon for an extra layer of smoky, savory flavor.
- Sweet & Smoky Twist: Stir in extra brown sugar or a drizzle of honey to balance the smoky spices with a touch of sweetness.
How to Make Texas Chili in the Slow Cooker
This Texas-style chili with no beans develops rich, smoky flavors while the slow cooker does the work. With just a little prep, you can set it and let it simmer into a hearty, satisfying meal.
- Step 1: Sear the beef. Heat a skillet with some olive oil and brown the beef chuck roast cubes on all sides. This locks in the juices and builds a deep, savory flavor for the chili.
- Step 2: Combine the ingredients. Add the seared beef to the slow cooker along with diced onion, fire-roasted tomatoes, tomato sauce, beef broth, and all the spices. Stir everything until well mixed.
- Step 3: Slow cook. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the flavors are fully developed.
- Step 4: Thicken the chili. About 30 minutes before serving, mix masa harina or cornmeal with a bit of water and stir it into the chili. Let it cook until it reaches your desired thickness, then serve with your favorite toppings.
Expert Tips
- Sear for flavor: Browning the beef before adding it to the slow cooker locks in juices and builds a rich, savory depth that can't be achieved by slow cooking alone.
- Layer your spices: Add most spices at the beginning, but taste and adjust toward the end of cooking to ensure the chili isn't too salty or spicy.
- Thicken gradually: Mix the masa harina or cornmeal with a bit of water before adding to avoid clumps, and stir in 30 minutes before serving for a perfect consistency.
- Storage: Let the chili cool, then store it in an airtight container in the fridge for 4-5 days. To freeze, transfer to freezer-safe containers for up to 3 months and thaw in the fridge before reheating, adding a little water or broth if needed to restore thickness.
Serving Suggestions
- Serve this hearty slow cooker Texas chili for a cozy weeknight dinner that warms up the whole family. Pair with cornbread, fresh Crock Pot focaccia bread, tortilla chips, or a fresh green salad to round out the meal.
- Perfect for game day or casual parties, serve alongside slow cooker Buffalo chicken dip and chicken nachos in the slow cooker for a tasty spread!
- Top with shredded cheddar, sour cream, chopped green onions, or pickled jalapenos for extra flavor and texture.
Recipe FAQs
While beef chuck roast is ideal for slow cooking, you can also use brisket or short ribs. When cooked low and slow, these cuts become tender enough to shred, making a delicious shredded beef chili if you prefer that texture.
Yes, brown the beef in a large pot, then add all other ingredients and simmer on low for 2-3 hours, stirring occasionally until the beef is tender and the flavors are well blended.
Stir in the masa harina or cornmeal gradually about 30 minutes before serving. This thickens the chili without affecting flavor, giving it a rich, stew-like consistency.
Yes, this chili can be made a day or two in advance. The flavors actually deepen overnight. Store it in an airtight container in the fridge and reheat gently on the stovetop or in the microwave.
More Delicious Crock Pot Chili and Stews
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Slow Cooker Texas Chili
Equipment
Ingredients
- 3 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons masa harina or cornmeal for thickening
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add pieces of roast in batches and sear on all sides until browned. Remove and add to the slow cooker.
- Add onion, tomato paste, diced tomatoes, tomato sauce, beef broth, chili powder, paprika, cumin, oregano, salt, black pepper, brown sugar, and Worcestershire sauce. Mix until well combined.
- Cover and cook on low for 7-8 hours or high for 3-4 hours. About 30 minutes before serving, stir in the masa harina or cornmeal to thicken the chili. Cover and continue cooking until the desired consistency is reached..
- Serve with your favorite toppings and enjoy!
Notes
- Sear the beef before adding it to the slow cooker to lock in juices and enhance flavor.
- Mix masa harina or cornmeal with water before adding to avoid clumps and ensure a smooth, thick chili.
- Taste and adjust spices toward the end of cooking to get the perfect balance of heat and flavor.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
Comfort food doesn't get any better then this.