Crock Pot Texas Chili
Warm up with the bold flavors of Crock Pot Texas Chili, a hearty, slow-cooked classic perfect for cozy nights or game day gatherings. This robust chili features tender, melt-in-your-mouth beef chuck roast, seared to seal in flavor, and simmered to perfection with a rich blend of spices like smoked paprika, chili powder, and a hint of cayenne for a touch of heat. A surprising dash of unsweetened cocoa powder adds depth, complementing the savory notes from the tomatoes, garlic, and onion. With minimal prep and the ease of a crock pot, this no-bean chili slow cooks for hours, developing layers of smoky, spicy goodness. Garnish with your favorite toppings—like shredded cheese or sour cream—for a comforting, customizable meal that’s as satisfying as it is effortless. Perfect for meal prepping or feeding a crowd, this keto-friendly Texas chili recipe is a flavorful, low-carb favorite that everyone will crave!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast (cubed into 1-inch pieces)
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 can diced tomatoes (14-ounce can)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 0.5 teaspoons ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder (unsweetened)
- 1.5 teaspoons salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 small jalapeño (optional, diced)
Instructions
Heat a large skillet over medium-high heat and add the vegetable oil.
Sear the cubed beef chuck roast in batches, browning each side (approximately 2-3 minutes per side). Transfer the beef to the crock pot once browned.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly. Transfer the onion and garlic to the crock pot.
Add the diced tomatoes, tomato paste, and beef broth to the crock pot, stirring to combine.
Sprinkle the chili powder, ground cumin, smoked paprika, ground cayenne pepper, dried oregano, cocoa powder, salt, and black pepper over the ingredients in the crock pot.
If using a diced jalapeño, add it to the crock pot for extra heat.
Stir everything gently until the spices are evenly distributed.
Cover the crock pot with its lid and cook on LOW for 6-8 hours or on HIGH for 4 hours, until the beef is tender and the flavors have melded together.
Taste the chili and adjust seasoning with additional salt or spices, if needed.
Serve the Crock Pot Texas Chili hot, with optional toppings such as shredded cheese, diced onions, sour cream, or fresh cilantro.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
