Description

Ever dreamed of a warm, smoky bowl of chili that tastes like it simmered all day but barely needs any work? What if you could toss a few ingredients in a slow cooker and come home to bold, Texas-style flavors? Slow-Cooker Texas Chili is your answer—a rich, beefy chili packed with spices, chiles, and a touch of sweetness that’s perfect for cozy nights or game-day crowds

Ingredients

Here’s the lineup for 8 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Beef chuck (2 1/2 pounds, cut into 2-inch cubes): The heart of the chili! Chuck is flavorful and tender after slow cooking, perfect for hearty bites. Sub: Beef stew meat or brisket, cut into cubes. For a lighter option, try ground beef (brown thoroughly).
Light brown sugar (2 tablespoons): Adds a subtle sweetness to balance the spice and enhance flavors. Sub: Honey or maple syrup for a natural sweetener, or omit for less sweetness.
Kosher salt (1 tablespoon): Boosts the beef’s flavor and seasons the chili. Sub: Sea salt, but use slightly less.
Vegetable oil (2 tablespoons): Used to brown the beef for a rich, caramelized flavor. Sub: Olive oil or avocado oil.
Onion (1 small, finely chopped): Adds sweet, savory depth to the base. Sub: Shallot or 1 teaspoon onion powder.
Garlic (5 cloves, smashed): Brings bold, savory flavor. Smashing releases oils for maximum taste. Sub: 1 teaspoon garlic powder.
Chopped green chiles (two 4.5-ounce cans, drained): Adds mild heat and tangy flavor, a Texas chili staple. Sub: Fresh roasted green chiles (about 1/2 cup) or diced jalapeños for more spice.
Ground cumin (1 tablespoon): Gives warm, earthy flavor essential for chili. Sub: Coriander for a slightly different warmth.
Chili powder (3/4 cup): The backbone of the flavor, adding smoky, spicy depth. Sub: A mix of paprika, cayenne, and oregano if you’re low on chili powder.
Diced tomatoes with chiles (1 14-ounce can): Provides juicy texture and extra spice. Sub: Plain diced tomatoes with a pinch of cayenne.
Green hot sauce (1-2 tablespoons): Adds a final kick of heat and tang. Sub: Any hot sauce or omit for milder chili.
Toppings (sliced scallions, fresh cilantro, sour cream): Add freshness, crunch, and creaminess. Sub: Chopped green onions, parsley, or Greek yogurt.
Tortilla chips (optional, for serving): For scooping or crunch. Sub: Cornbread or crackers.

These ingredients are easy to find, and many are pantry staples. The protein-packed beef and nutrient-rich veggies make this a hearty, wholesome meal.

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Instructions

Season the beef: In a large bowl, toss 2 1/2 pounds beef chuck cubes with 1 tablespoon brown sugar and 1 tablespoon kosher salt. Tip: Pat beef dry with paper towels first for better browning.
Brown the beef: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook the beef in batches (don’t crowd the pan) until browned on all sides, about 4-5 minutes per batch. Transfer to a 5-to-6-quart slow cooker. Tip: Browning adds depth—don’t skip it!
Cook the aromatics: Reduce skillet heat to medium. Add 1 finely chopped onion and cook until soft, about 5 minutes. Stir in 5 smashed garlic cloves, two 4.5-ounce cans drained green chiles, 1 tablespoon cumin, and 3/4 cup chili powder. Cook, stirring, for 3 minutes. Tip: Stir constantly to prevent spices from burning.
Add tomatoes and liquid: Pour in 1 1/2 cups water and one 14-ounce can diced tomatoes with chiles. Simmer, scraping up browned bits, for about 3 minutes. Transfer to the slow cooker with the beef. Tip: Those browned bits add tons of flavor—scrape well!
Slow cook: Cover the slow cooker and cook on low for 7 hours, until the beef is tender and flavors meld. Tip: Don’t lift the lid too often—it slows cooking.
Finish the chili: Stir in the remaining 1 tablespoon brown sugar and 1-2 tablespoons green hot sauce. Taste and adjust seasoning. Tip: Start with 1 tablespoon hot sauce and add more if you like heat.