Slow Cooker Texas Chili

Hearty, smoky, and perfect for a crowd

Hey y’all,

This slow cooker Texas chili is the real deal. No beans, just big, bold flavors and super tender beef that melts in your mouth. It’s smoky, rich, and has just the right kick of spice. The best part? You can toss everything into the slow cooker in the morning, and come home to a house that smells amazing.

I make this every fall when the weather turns cool, and it’s always a hit. My kids love loading up their bowls with cheese and chips, and I love that it makes enough to feed a crowd — or gives me leftovers for days!

🧡 Why I Love This Recipe

• No beans! It’s Texas chili, y’all. Straight-up meat and flavor.
• So easy. Toss it in the slow cooker and forget it.
• Kid-friendly. They love the rich flavor (and all the toppings).
• Perfect for parties. Or football Sundays. Or weeknight dinners.
• Freezer-friendly. Make a double batch and freeze half.

🍽️ Makes: 6–8 servings

⏱️ Cook Time: 8 hours on LOW (or 4 hours on HIGH)

🛒 What You’ll Need

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp vegetable oil

👩‍🍳 Tools You’ll Need

• Slow cooker (6-quart or larger)
• Cutting board
• Chef’s knife
• Measuring spoons and cups
• Large skillet (for browning meat)
• Wooden spoon

🔥 Pro Tips

1. Sear the meat first! It adds a ton of flavor. Don’t skip this step.
2. Use beef chuck roast, not ground beef. You want those juicy chunks.
3. Adjust spice level. Skip the cayenne if your kids don’t like heat.
4. Let it rest before serving. It thickens up and the flavor deepens.
5. Make it a chili bar! Set out toppings so everyone can build their own bowl.

🔁 Substitutions & Variations

• No beef broth? Use chicken or veggie broth.
• Less heat? Leave out cayenne and go light on chili powder.
• More heat? Add chopped chipotle peppers in adobo.
• Want beans? Okay, I won’t tell Texas — add a drained can of kidney beans.

🧊 Make-Ahead Tips

• You can chop the onion and garlic and cube the meat the night before.
• Sear the meat in advance and store it in the fridge until morning.
• This chili tastes even better the next day — leftovers rock!

👨‍🍳 How to Make Slow Cooker Texas Chili

Step 1: Sear the Beef

Heat oil in a large skillet over medium-high heat. Sear the cubed beef in batches until browned on all sides.

Step 2: Sauté the Aromatics

In the same skillet, add diced onion and cook 3–4 minutes. Add minced garlic and cook 1 minute more.

Step 3: Add Seasonings

Stir in chili powder, smoked paprika, cumin, oregano, salt, pepper, and cayenne. Toast for 1 minute.

Step 4: Combine in Slow Cooker

Transfer everything to the slow cooker. Add beef, tomato paste, crushed tomatoes, beef broth, Worcestershire, vinegar, and brown sugar. Stir well.

Step 5: Cook Low and Slow

Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender.

Step 6: Shred & Simmer

Carefully remove the beef from the slow cooker. Use two forks to shred it into long strands. Discard any fat, then return the shredded beef to the slow cooker. Stir everything together and cook uncovered on HIGH for 15–20 minutes to let the sauce thicken and cling to the meat.

Step 7: Serve and Enjoy!

Give it a good stir, then serve hot with your favorite toppings.

🧊 Leftovers & Storage

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Freeze up to 3 months. Thaw in the fridge overnight.
• Reheat: On the stove over medium heat, or microwave in short bursts.

🍽️ What to Serve With

• Cornbread or corn chips
• White rice
• Baked potatoes
• Mac & cheese (yes, trust me)
• A crisp green salad

❓ FAQ

Q: Can I use ground beef instead of chuck roast?
A: You can, but it won’t have the same rich texture. Chuck is worth it!

Q: Can I make this in an Instant Pot?
A: Yes! Use the sauté function for browning, then cook on high pressure for 35 minutes with a natural release.

Q: What’s the secret to good chili?
A: Browning the meat and letting it cook low and slow. Flavor builds over time!

💬 Final Thoughts

This Texas chili is one of those set-it-and-forget-it meals that makes life easier — and tastier. It’s hearty, comforting, and perfect for feeding hungry bellies after a long day. I hope it becomes a favorite in your home like it is in mine.

If you try this, let me know in the comments! I’d love to hear how it turned out and what toppings your family loved best.