Description

This authentic slow cooker Texas-style chili is thick, rich, and deeply flavored with tender chunks of beef and smoky spices—no beans, just true Lone Star comfort. It’s an easy, hands-off recipe that simmers all day for a hearty, crowd-pleasing dinner.

Ingredients

2 1/2 pounds beef chuck roast, cut into 1-inch cubes

2 tablespoons vegetable oil (for browning, optional)

1 large onion, finely chopped

4 cloves garlic, minced

1–2 jalapeños, seeded and chopped (optional for heat)

3 tablespoons chili powder (good-quality)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt (plus more to taste)

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

2 tablespoons tomato paste

1 (14.5-ounce) can diced tomatoes

1 cup beef broth

1 tablespoon apple cider vinegar or lime juice

1–2 teaspoons brown sugar (optional, to balance acidity)

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Instructions

1. Season beef cubes lightly with salt and pepper.

2. Optional but recommended: In a large skillet, heat oil over medium-high heat. Brown the beef in batches until nicely seared on the outside, then transfer to the slow cooker.

3. Add chopped onion, garlic, and jalapeños (if using) to the skillet and sauté 3–4 minutes to soften, then add to the slow cooker.

4. In a small bowl, mix chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Sprinkle the spice mixture over the beef in the slow cooker.

5. Stir in tomato paste, diced tomatoes, and beef broth until everything is well combined.

6. Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender.

7. Stir in apple cider vinegar or lime juice and brown sugar (if using). Taste and adjust salt and heat as needed.

8. Serve hot with toppings like shredded cheese, sour cream, onions, and tortillas or cornbread.

Notes

For even deeper flavor, brown all the beef well—those browned bits are pure flavor.

Chill the chili overnight and reheat the next day; it gets even better.

Keep it Texas-style by skipping beans, or add a can of beans if you prefer.