Description
This Slow Cooker Texas Style Chili is the ultimate comfort food, filled with tender chunks of beef chuck roast, rich spices, and a smoky, fire-roasted tomato base. Slow-cooked to perfection, it’s a hearty, flavorful dish that’s perfect for chilly nights. Top it off with green onions, sour cream, cheddar cheese, or cornbread for an extra kick.
Ingredients
-
1–2 tablespoons avocado or vegetable oil
-
2 1/2 to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
-
2 1/2 teaspoons salt (1 teaspoon per pound of meat, more to taste)
-
1 yellow onion, finely diced
-
5 cloves garlic, minced
-
1 tablespoon brown sugar
-
1 tablespoon cumin
-
1/4 cup chili powder
-
Two 4.5-ounce cans green chiles
-
One 14-ounce can crushed fire-roasted tomatoes
Optional Toppings:
-
Green onions
-
Sour cream
-
Cheddar cheese
-
Chips or cornbread
Instructions
-
Heat the avocado or vegetable oil in a large skillet over medium-high heat.
-
Brown the beef chuck roast in batches, searing the cubes on all sides. Once browned, transfer the meat to the slow cooker.
-
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes, until softened and fragrant.
-
Add the brown sugar, cumin, and chili powder to the onions and garlic, stirring to combine and cook for another minute.
-
Transfer the onion and spice mixture to the slow cooker with the beef.
-
Add the green chiles and crushed fire-roasted tomatoes to the slow cooker, stirring to combine.
-
Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
-
Taste and adjust the seasoning with additional salt if needed.
- Serve the chili hot with your choice of optional toppings like green onions, sour cream, cheddar cheese, or cornbread.
Notes
-
For a spicier chili, add more chili powder or a pinch of cayenne pepper.
- If you prefer a thicker chili, use a slotted spoon to remove some of the liquid and reduce it to your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex