Slow Cooker Texas Style Chili Con Carne
Dive into the hearty, smoky flavors of this Slow Cooker Texas Style Chili Con Carne—a comforting, no-bean chili recipe that's rich in taste and irresistible in aroma. Made with tender chunks of seared beef chuck roast, this low-and-slow meal is infused with bold spices like chili powder, smoked paprika, and ground cumin, plus the subtle heat of chipotle peppers in adobo. A surprising twist of dark chocolate adds a velvety depth, making this chili unforgettable. Perfect for busy days, the slow cooker does all the hard work, delivering fall-apart beef and a perfectly thickened sauce after hours of simmering. Serve up a bowl of this Texas-style classic topped with fresh cilantro for an authentic, flavor-packed dinner that’s sure to warm you up. Ideal for game days, meal prepping, or cozy family dinners, this chili is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cubed
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 14-ounce can Diced tomatoes, canned
- 2 Chipotle peppers in adobo, chopped
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper (optional)
- 0.5 ounce Dark chocolate, finely chopped
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Season the beef cubes with kosher salt and black pepper, ensuring they are evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef in batches, ensuring all sides are browned. Transfer the seared beef to the slow cooker.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and tomato paste, cooking for 1 minute to develop flavor.
Pour the beef broth into the skillet to deglaze, scraping any browned bits from the bottom of the pan. Transfer this mixture to the slow cooker.
Add the canned diced tomatoes, chopped chipotle peppers, Worcestershire sauce, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the slow cooker. Stir well to combine.
Cover the slow cooker and set it to low heat. Cook for 6 hours, stirring occasionally to prevent sticking.
In the last 30 minutes of cooking, stir in the finely chopped dark chocolate. This will give the chili a velvety texture and depth of flavor.
Once the chili is done, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 767 mg | 16% | |
*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.
