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There’s something irresistibly comforting about a bowl of chili, especially when it’s been slow-cooked to perfection. Texas-style chili is known for its bold, beefy flavor and rich, hearty texture—and when you make it in a slow cooker, all that flavor has hours to develop into something truly special. This version skips the beans and leans into smoky spices, tender chunks of beef chuck roast, and a slow-simmered tomato base that’s both robust and deeply satisfying.

Perfect for a cozy night in or a casual gathering, this chili is a no-fuss, high-reward dish that brings the spirit of Texas right to your table. With just a bit of prep and a handful of pantry staples, you’ll be rewarded with a slow-cooked masterpiece that will have everyone asking for seconds. Top it with your favorite fixings like sour cream, cheddar cheese, and green onions—or go classic with cornbread or crunchy chips. Whether you’re feeding a crowd or prepping meals for the week, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

Deep, Authentic Flavor – Slow cooking brings out the rich spices and beefy taste that defines true Texas-style chili.
No Beans, No Problem – True to Texas tradition, this recipe skips the beans for a meatier, more satisfying dish.
Minimal Prep Time – After a quick sear and sauté, the slow cooker does all the heavy lifting.
Crowd-Friendly – Perfect for potlucks, game days, or family dinners—easy to scale and sure to impress.
Highly Customizable – You can tweak the spice level or add your favorite toppings to make it your own.

Ingredients

Beef chuck roast
Salt
Yellow onion
Garlic
Brown sugar
Cumin
Chili powder
Green chiles
Crushed fire-roasted tomatoes
Avocado or vegetable oil
Optional toppings: green onions, sour cream, cheddar cheese, chips or cornbread

Variations

Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
Smoky Flavor: Use smoked paprika or a chipotle pepper in adobo sauce.
Different Cuts: Substitute beef chuck with brisket or even ground beef for a different texture.
Vegetarian Option: Use a plant-based meat substitute and vegetable broth.
Bean Lovers: Though not traditional, kidney or black beans can be added in the final hour of cooking.

How to Make the Recipe

Step 1: Sear the Beef

Heat oil in a skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, add more oil if needed and sauté the diced onions until soft. Add garlic and cook for an additional minute. Transfer to the slow cooker.

Step 3: Add the Seasonings

Stir in salt, brown sugar, cumin, and chili powder. Mix well to coat the meat and aromatics with spices.

Step 4: Add Tomatoes and Chiles

Pour in the crushed fire-roasted tomatoes and green chiles. Stir everything together to combine.

Step 5: Slow Cook

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender.

Step 6: Shred and Serve

Once done, use forks to gently break apart the beef into chunks. Stir and taste for seasoning before serving with your favorite toppings.

Tips for Making the Recipe

Brown the meat – Searing adds depth and seals in flavor.
Don’t skip the onions and garlic – They build the foundational flavor base.
Use high-quality chili powder – A good chili powder makes all the difference.
Skim excess fat – For a leaner chili, skim any fat from the top before serving.
Let it rest – Letting the chili sit for 15–20 minutes after cooking enhances the flavors.

How to Serve

Classic Style: In bowls topped with sour cream, cheddar, and green onions.
With Sides: Serve with warm cornbread or tortilla chips for dipping.
Chili Bar: Set up a chili station with toppings like avocado, jalapeños, diced onions, and lime wedges.
Over Rice or Potatoes: Serve over white rice or baked potatoes for a hearty meal.
As a Nacho Base: Spoon over tortilla chips and melt cheese on top for chili nachos.

Make Ahead and Storage

Storing Leftovers

Refrigerate chili in an airtight container for up to 4 days. The flavor improves as it sits.

Freezing

Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat on the stovetop over medium heat until warmed through, or microwave in 1-minute intervals, stirring between each.

FAQs

1. Can I use ground beef instead of chuck roast?

Yes, but the texture will be different. Chuck roast offers a chunkier, more traditional Texas-style feel.

2. Is it necessary to brown the meat first?

Highly recommended for flavor, but in a pinch, you can skip it.

3. Can I cook this on the stovetop?

Yes, simmer covered for 2–3 hours, stirring occasionally.

4. What’s the best chili powder to use?

A high-quality, fresh chili powder or a custom blend is ideal.

5. Is this chili spicy?

Mild to medium as written—adjust with hot sauce or jalapeños for more heat.

6. Can I add beans?

Sure, though it’s not traditional. Add them during the last hour of cooking.

7. Can I make this ahead of time?

Yes, it tastes even better the next day after flavors meld.

8. What can I use instead of fire-roasted tomatoes?

Regular crushed tomatoes work, but fire-roasted add a smoky flavor.

9. How do I thicken the chili?

Let it simmer uncovered for the last 30 minutes or mash some of the meat.

10. Can I double the recipe?

Absolutely—just use a larger slow cooker and extend the cooking time slightly.

Conclusion

This Slow Cooker Texas Style Chili is the ultimate comfort food that brings bold flavors and hearty satisfaction to your table. Whether you’re serving it at a family gathering, prepping meals for the week, or cozying up on a cold night, this no-bean, beef-forward chili is guaranteed to impress. It’s simple to make, packed with flavor, and endlessly customizable—truly a must-try for chili lovers everywhere. Enjoy it with your favorite toppings and sides, and savor every warm, spicy bite.