Slow Cooker Texas Chili
Warm up your kitchen with the bold, hearty flavors of Slow Cooker Texas Chili, a true comfort food classic. This no-bean chili features tender chunks of seared chuck roast, slow-cooked to perfection in a rich, smoky broth spiced with ancho chili powder, smoked paprika, and a hint of cayenne. The dish is brought to life with layers of flavor from sautéed onions, garlic, and tangy tomato paste, all harmonized in your trusty slow cooker for effortless indulgence. With just 20 minutes of prep and a long, gentle cook, this chili develops deep, tantalizing flavors that melt in your mouth. Serve it steaming hot with a squeeze of lime juice and a sprinkle of fresh cilantro for the ultimate Southwest-inspired meal. Perfect for weeknight dinners, game-day gatherings, or as a make-ahead meal for busy days, this Texas chili is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 15-ounce can diced tomatoes
- 3 tablespoons ancho chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper (optional)
- 2 bay leaves
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Trim any excess fat from the chuck roast and cut it into 1-inch cubes. Season the beef with 1 teaspoon of salt and the black pepper.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the seared beef to the slow cooker.
In the same skillet, add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
In the slow cooker, add the beef broth, tomato paste, diced tomatoes (with their juices), ancho chili powder, smoked paprika, ground cumin, oregano, cayenne pepper (if using), and bay leaves. Stir to combine.
Cover the slow cooker and cook on low for 6 to 8 hours, or until the beef is tender and the flavors are well-developed.
Once cooked, remove the bay leaves, stir in the lime juice, and adjust seasoning with additional salt if needed.
Serve the chili hot, garnished with fresh cilantro if desired. Optionally, pair with cornbread or warm tortillas.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 917 mg | 20% | |
*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.
