If you’re craving a hearty, authentic chili that practically melts in your mouth and packs a punch of layered flavors, you’re going to love this Slow Cooker Texas Chili Recipe. I absolutely love how this recipe brings deep, smoky chiles and tender beef together in such a fuss-free way. Trust me, once you try it, you’ll find yourself making it again and again—family gatherings, chilly nights, or even a comforting solo dinner.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: Layered with toasted dried chiles and slow-simmered beef, it’s a true Texan classic.
- Hands-Off Cooking: Use your slow cooker for easy prep and tender results without hovering over the stove.
- Flexible & Adaptable: You can tweak heat levels and ingredients to suit your taste or pantry staples.
- Perfect for Anytime: It’s a comforting crowd-pleaser that freezes and reheats beautifully for later.
Ingredients You’ll Need
Chiles, beef, and spices come together to create the bold depth that defines this Slow Cooker Texas Chili Recipe. Choosing quality dried chiles and chuck roast makes all the difference—you’ll appreciate the flavor punch and tender texture they bring.
- Dried Ancho Chili Peppers: Mild and slightly sweet, these give a rich base with subtle raisin-like notes.
- Dried Pasilla Chili Peppers: Provide earthy depth and a hint of chocolate-like flavor that rounds out the chili.
- Dried Guajillo Chili Peppers: These add bright tanginess and moderate heat to balance the richness.
- Dried Chipotle Peppers: Smoky and spicy, they add that signature smoky heat—I love this for the bold kick!
- Olive Oil: For searing and softening aromatics—helps build flavor at the start.
- Chuck Roast Beef: Perfect for slow cooking; it becomes fall-apart tender and juicy.
- White Onion: Adds natural sweetness and savory depth when sautéed.
- Garlic: Brings a fragrant warmth, essential in chili.
- Mexican Oregano: Gives a herbal punch unique to Mexican cuisine.
- Ground Cumin: Earthy and warm, it ties all the spices together.
- Low Sodium Beef Broth: Keeps the chili moist and adds savory notes without overpowering salt.
- Masa Harina: Adds authentic flavor and thickens the chili to the perfect consistency.
- Optional Garnishes: Lime wedges, fresh cilantro, and diced onion brighten and freshen each bite beautifully.
Variations
I love making this Slow Cooker Texas Chili Recipe my own depending on the mood and what I have around. The beauty of chili is how flexible it can be—don’t hesitate to try these tweaks and make it fit your kitchen and taste buds.
- Spicier Chili: When I want more heat, I add extra chipotle peppers or a pinch of cayenne pepper—it kicks things up but never overpowers.
- Vegetarian Version: Swap beef for hearty mushrooms or textured vegetable protein, and use vegetable broth; it’s surprisingly satisfying.
- Beans Added: While traditional Texas chili skips beans, I sometimes stir in black beans or pinto beans for extra texture and fiber when feeding a crowd.
- Slow Cooker or Stovetop: If you don’t have a slow cooker, following the stovetop method works beautifully, too—I always keep my eye on the simmer to avoid scorching.
How to Make Slow Cooker Texas Chili Recipe
Step 1: Toast and Soften Your Dried Chiles
Start by warming the dried ancho, pasilla, guajillo, and chipotle peppers in a dry skillet over medium heat for 1-2 minutes on each side—this toasting really wakes up their flavors. Then, soak them in hot water for about 20 minutes until they’re soft enough to blend smoothly. I learned this step sets the rich, smoky tone that defines the chili, so don’t rush it!
Step 2: Sear the Beef for Maximum Flavor
While your chiles soak, heat olive oil in a heavy pot or Dutch oven and brown your beef cubes in batches. This can take about 6-8 minutes, ensuring each piece gets a nice crust without overcrowding the pan. I used to skip this, but I discovered that searing locks in juices and adds those essential caramelized notes to your chili.
Step 3: Sauté Aromatics and Blend the Chili Paste
After removing the browned beef, sauté diced onions until translucent and soft, then add minced garlic until fragrant. Transfer softened chiles, oregano, cumin, and some water to a blender and pulse until silky smooth—a delicious, spicy paste that forms the heart of your chili!
Step 4: Combine Everything and Let It Simmer
Return the beef to the pot, pour in beef broth, and stir in your chile paste along with masa harina for thickening. Bring to a simmer, then cover and slow cook for 3 to 4 hours until your beef is tender and the flavors have beautifully melded. This slow, gentle cooking time is what makes this recipe a winner every time.
Pro Tips for Making Slow Cooker Texas Chili Recipe
- Toast Your Chiles: Don’t skip lightly toasting dried chiles—it amplifies their flavor and makes blending easier.
- Sear Beef in Batches: Overcrowding pans steams the meat instead of browning it, so take your time for that rich crust.
- Add Masa Harina Gradually: Start with less, then add more to reach your ideal chili thickness without clumping.
- Adjust Heat Carefully: Taste as you go—chipotles are smoky but spicy, so balance based on your spice tolerance.
How to Serve Slow Cooker Texas Chili Recipe
Garnishes
I’m all about fresh garnishes that cut through the richness—lime wedges, fresh cilantro, and raw diced onion brighten every bite. Sometimes, I add a dollop of sour cream or shredded cheese for extra creaminess, but the fresh toppings are what my family goes crazy for every time.
Side Dishes
This chili pairs perfectly with warm cornbread or tortilla chips for soaking up all that delicious sauce. I also like serving it alongside simple Mexican rice or a cool cucumber salad for a refreshing contrast.
Creative Ways to Present
For special occasions, I’ve served this chili inside hollowed-out bread bowls or over baked potatoes for a fun twist. It’s also fantastic ladled over nachos with gooey melted cheese and your favorite toppings for a game-day hit.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover chili in airtight containers in the fridge for up to 4 days. It tastes even better the next day as the flavors continue to meld—just reheat gently on the stove to keep the beef tender.
Freezing
I usually freeze chili in portioned containers or heavy-duty freezer bags for up to 3 months. Just thaw overnight in the fridge before reheating—this recipe freezes beautifully without losing any flavor or texture.
Reheating
I reheat leftovers over low heat on the stove, stirring occasionally until warmed through. Adding a splash of broth or water helps keep it saucy and luscious, avoiding dryness or burning.
FAQs
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Can I make this Slow Cooker Texas Chili Recipe without dried chiles?
You can substitute canned or fresh peppers, but dried chiles provide the richest, most authentic flavor. If you use canned chipotles or canned chili sauces, reduce added salt and spice accordingly.
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What cut of beef is best for this chili?
Chuck roast is perfect because it becomes tender and flavorful when slow-cooked. Other stew meat or brisket can work well, too—just avoid lean cuts that dry out.
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How can I adjust the spiciness of the chili?
Control heat by adjusting the amount of chipotle peppers or skipping them if you prefer mild. You can also add a pinch of sugar or extra masa harina to mellow the spice.
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Can this recipe be cooked entirely in a slow cooker?
Yes! After searing the beef and sautéing onions and garlic on the stovetop, transfer everything to your slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours for tender results.
Final Thoughts
This Slow Cooker Texas Chili Recipe holds a special place in my kitchen because it’s both authentic and effortlessly delicious. It’s the kind of dish I’m proud to serve friends and family, knowing it warms both their bellies and hearts. If you’re looking for a chili recipe that’s rich, comforting, and easy to make ahead, I highly recommend giving this one a go—you’ll be so glad you did!
Print
Slow Cooker Texas Chili Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
A hearty and flavorful Texas Chili recipe featuring a robust blend of dried chili peppers, tender chuck roast beef, and authentic Mexican spices. This slow-simmered chili offers a rich, deep taste with just the right amount of smoky heat, thickened with masa harina for a traditional finish. Perfect for a comforting meal with optional fresh garnishes like lime, cilantro, and diced onion.
Ingredients
Chili Peppers
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2–4 tablespoons masa harina, depending on desired thickness
Optional Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the Dried Peppers: Add the dried ancho, pasilla, guajillo, and chipotle peppers to a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant, then remove and let them cool.
- Soak the Peppers: Bring a medium pot of water to a boil, then remove from heat. Submerge the toasted dried peppers in the hot water, cover, and let them soak for 20 minutes until softened.
- Sear the Beef: While the peppers soak, heat olive oil in a large Dutch oven over medium heat. In batches, sear the beef cubes on all sides until well browned. Season with salt and black pepper, then transfer the browned beef to a plate.
- Sauté Aromatics: Return the Dutch oven to medium heat and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Make Chili Paste: Drain the soaked peppers (discard the soaking water) and place them in a blender with ½ cup of fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and paste-like.
- Combine Ingredients and Simmer: Return the seared beef to the Dutch oven, pour in the beef broth, and stir in the blended chili paste and masa harina. Bring everything to a boil over medium-high heat, then reduce heat to low.
- Slow Simmer: Cover the pot and let the chili simmer gently for 3 to 4 hours, stirring occasionally. Cook until the beef is very tender and falls apart easily.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with lime wedges, fresh cilantro, and diced onion for added freshness and flavor.
Notes
- Dried Chile Pepper Substitutions: Ancho chiles can be replaced with mulato chiles. Pasilla chiles may be substituted with New Mexico chiles. Guajillo chiles can be swapped with California (dried Anaheim) chiles. For chipotle chiles, canned chipotles in adobo can be used sparingly due to stronger flavor and salt content.
- Masa Harina: This ingredient adds authentic flavor and thickness; begin with 2 tablespoons and increase if you prefer a thicker chili consistency.
- Slow Cooker Option: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours for tender beef and rich flavor.
- Make Ahead: Texas chili tastes even better the next day. Store in the refrigerator up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
