Slow Cooked Texas Chili
Warm up your kitchen with the bold, smoky flavors of Slow Cooked Texas Chili, a hearty, no-bean chili recipe that’s perfect for true Texas-style comfort food lovers. Made with tender chunks of seared beef chuck roast, fire-roasted tomatoes, smoky chipotle peppers, and a blend of rich spices like cumin, smoked paprika, and chili powder, this dish delivers layers of savory depth with every bite. A subtle hint of unsweetened cocoa powder adds complexity, while a splash of lime juice at the end brightens up the slow-simmered flavors. Perfect for gatherings or cozy weeknight dinners, this fuss-free slow cooker recipe is ideal for feeding a crowd. Garnish with fresh cilantro and serve piping hot—this is chili at its most satisfying. Keywords: Texas chili recipe, no-bean chili, slow cooker chili, hearty beef chili.
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Recipe Information
Ingredients
- 2 pounds Beef Chuck Roast
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Vegetable Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic Cloves, minced
- 3 tablespoons Tomato Paste
- 2 cups Beef Broth
- 1 14-ounce can Canned Diced Tomatoes (fire-roasted preferred)
- 2 peppers Chipotle Peppers in Adobo Sauce, minced
- 3 tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Cocoa Powder (unsweetened)
- 1 tablespoon Lime Juice
- 2 tablespoons Fresh Cilantro, chopped (optional, for garnish)
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat them dry with paper towels and season evenly with salt and black pepper.
Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 2-3 minutes per side. Transfer the browned beef to the slow cooker.
In the same skillet, reduce the heat to medium and add the diced onion. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the tomato paste to the skillet and stir for 1-2 minutes to lightly caramelize. Deglaze the pan with 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pan.
Transfer the onion mixture to the slow cooker. Add the remaining beef broth, diced tomatoes with their juices, minced chipotle peppers, chili powder, ground cumin, smoked paprika, dried oregano, and cocoa powder. Stir everything to combine.
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender and the flavors are well-developed.
Taste and adjust seasoning as needed. Stir in the lime juice right before serving for a fresh, tangy finish.
Ladle the chili into bowls and garnish with chopped fresh cilantro if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8720 mg | 379% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 26.5 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 4426 mg | 94% | |
*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.
