Slow Cooker Texas Chili
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
8 hrs
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Total Time
8 hrs 20 mins
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Servings
6 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Texas Chili
Description
This recipe begins by searing beef chuck roast cubes to develop browned flavor and a sealed texture. The beef is placed in a slow cooker with diced onion, red bell peppers, carrots, and celery, providing aromatic sweetness and texture. The liquid base includes beef broth, diced tomatoes with their juices, diced green chiles, Worcestershire sauce, and tomato paste for body and flavor depth.
The seasoning blend features chili powder, ground cumin, paprika, onion powder, garlic powder, and salt, creating a balanced Texan chili spice profile. The slow cooker cooks the chili on low for 8 hours until beef tenderness is achieved. Near the end, a cornstarch slurry is stirred in to thicken the chili ensuring a hearty consistency.
At serving, toppings such as shredded cheddar cheese, sour cream, and fresh cilantro can be added to customize flavor and texture. This chili suits a filling dinner, especially paired with cornbread or rice. The slow cooker method requires minimal active time, allowing flavors to meld over prolonged cooking.
Ingredients
- 2 pounds beef chuck roast cut into 1/2 inch cubes
- 1 medium white onion diced
- 2 medium bell pepper diced, red
- 2 large carrot diced
- 2 celery sliced, ribs
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 (15 ounce can) diced tomatoes
- 1 (7 ounce can) diced green chiles
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons lime juice
Toppings (optional)
- 1/2 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 cup cilantro chopped, fresh
Instructions
- Heat a large skillet over high heat. Sear the beef cubes on all four sides, about 60 seconds per side, until browned. Transfer the seared beef directly into the slow cooker.
- Add the diced onion, red bell peppers, carrots, and sliced celery to the slow cooker. Pour in 2 tablespoons Worcestershire sauce, 1 cup beef broth, 1 (15 ounce can) diced tomatoes (with juices), 1 (7 ounce can) diced green chiles, and 2 tablespoons tomato paste. Stir to combine.
- Sprinkle in 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt Stir to evenly distribute the seasonings.
- Cover and cook on low for 8 hours, or until the beef is tender.
- About 30 minutes before the chili finishes cooking, remove 1/2 cup of liquid from the slow cooker and place it into a small bowl. Whisk in 2 tablespoons cornstarch until smooth. Pour the slurry back into the slow cooker, stirring to combine. Continue cooking for the remaining 30 minutes to allow the chili to thicken.
- Stir in 2 tablespoons lime juice just before serving.
- Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 1019mg | 42% |
| Potassium | 1036mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5615IU | 112% |
| Vitamin C | 69.3mg | 77% |
| Calcium | 91mg | 9% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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