Slow Cooker Texas Chili

5 from 1 vote

This Slow Cooker Texas Chili is packed with tender beef, smoky fire-roasted tomatoes, and a perfect blend of spices. Minimal prep lets the slow cooker do all the work for a rich, hearty meal.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 389kcal

Author: Ryan Allen

Equipment

My Favorite Slow-Cooker

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