Description
This bold and hearty Texas-style chili skips the beans and goes all-in on tender chunks of beef, smoky spices, and a rich, slow-cooked flavor. It’s the ultimate comfort food, perfect for cold days or casual get-togethers. Top it with your favorite fixings like cheese, sour cream, and green onions!
Ingredients
For the Chili:
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1–2 tablespoons avocado or vegetable oil
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2½ to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
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2½ teaspoons salt (1 teaspoon per pound of meat, more to taste)
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1 yellow onion, finely diced
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5 cloves garlic, minced
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1 tablespoon brown sugar
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1 tablespoon ground cumin
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¼ cup chili powder
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Two 4.5-ounce cans green chiles
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One 14-ounce can crushed fire roasted tomatoes
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1–2 tablespoons green hot sauce (optional)
Toppings (optional):
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Green onions, sliced
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Sour cream
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Shredded cheddar cheese
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Tortilla chips or cornbread
Instructions
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Sear the beef: Heat oil in a skillet over medium-high heat. Add beef in batches and sear until browned on all sides. Transfer to a slow cooker.
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Cook aromatics: In the same skillet, sauté the onion until soft. Add garlic and cook for 1 minute.
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Assemble: Add onion and garlic to the slow cooker. Stir in brown sugar, salt, cumin, chili powder, green chiles, and crushed tomatoes.
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Slow cook: Cover and cook on low for 7 hours, or until beef is tender and flavors have developed.
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Add heat (optional): Stir in green hot sauce to taste.
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Serve: Spoon chili into bowls and add your desired toppings.
Notes
Adjust the salt to taste near the end of cooking.
For extra heat, use more green hot sauce or spicier green chiles.
Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American