Texas-Style Slow Cooker Chili

Bold, beefy Texas chili with no beans and no tomatoes—just chunks of tender beef in a rich, spicy chile gravy. Slow-cooked to perfection with deep smoky heat and pure meaty flavor.

Why You’ll Love This Recipe

This Texas-Style Slow Cooker Chili is the real deal: no beans, no tomatoes, no fillers—just pure, unadulterated beef and chile glory. The slow cooker transforms tough chuck into melt-in-your-mouth tenderness while the dried chiles and spices build layer upon layer of smoky, earthy, fiery flavor. It’s hearty, satisfying, and proudly stands by the “chili is meat” rule that Texans live by. Perfect for game day, cold nights, or when you want a bowl that eats like a meal. Top it any way you like (or don’t—purists eat it straight) and watch it disappear faster than a Longhorn touchdown!

Recipe Tips and Tricks

• Toast the dried chiles: 2 minutes in a dry skillet wakes up their flavor.
• Use chuck roast: Perfect fat content and becomes spoon-tender.
• Sear the beef: Locks in flavor and adds richness.
• Degrease at the end: Spoon off excess fat or chill overnight.
• Masa slurry finish: Thickens and adds authentic corn flavor.
• Low and slow is best: 8-10 hours for deepest flavor.
• Adjust heat gradually: You can always add more spice, never take it away.

Yield: 8 Servings

Texas-Style Slow Cooker Chili

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Authentic no-bean Texas chili—bold, beefy, and slow-cooked to perfection!

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 35 minutes

Ingredients

• ¼ cup masa harina + ½ cup water (slurry)
• 1 cup lager beer (optional, sub more broth)
• 1 large onion, chopped
• 1 tbsp Mexican oregano
• 1 tsp black pepper
• 2 cups beef broth
• 2 tbsp ground cumin
• 2 tsp salt
• 3 dried ancho chiles, stemmed and seeded
• 4 dried arbol chiles (adjust heat)
• 4 dried guajillo chiles, stemmed and seeded
• 4 lbs beef chuck roast, cut into 1-inch cubes
• 6 cloves garlic, minced
• Optional toppings: cheddar, raw onion, Fritos

Instructions

1. Toast the chiles: Dry-toast guajillo, ancho, and arbol chiles 2 minutes—your kitchen will smell incredible!
2. Rehydrate: Soak toasted chiles in hot water 20 minutes until soft.
3. Blend the base: Puree soaked chiles with 1 cup soaking liquid until smooth—Texas red gold!
4. Sear the beef: Brown cubed chuck in batches—don’t crowd the pan!
5. Layer everything: Add beef, onion, garlic, chile puree, broth, beer, cumin, oregano, salt, and pepper to the slow cooker.
6. Stir once: Give it a gentle mix so flavors start mingling.
7. Cook low and slow: Low 8-10 hours or high 4-5 hours—until beef is fork-tender.
8. Degrease: Skim excess fat from the surface (or chill overnight).
9. Thicken with masa: Stir in masa slurry last 15 minutes—watch it turn velvety!
10. Serve proud: Ladle into bowls, top however you dare (or not), and dig in—Texas never tasted so good!

Notes

• The longer it sits, the better it gets—make a day ahead if possible.
• Masa harina is the secret to authentic texture and flavor.
• Leftovers make legendary Frito pie and chili dogs.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 908Total Fat 58gSaturated Fat 23gUnsaturated Fat 36gCholesterol 254mgSodium 744mgCarbohydrates 11gFiber 2gSugar 4gProtein 79g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef chuck roast: 3–4 lbs, cut into 1-inch cubes—ideal for slow cooking.
• Dried chiles: Guajillo, ancho, and arbol—Texas holy trinity for depth and heat.
• Beef broth: Low-sodium preferred; builds the gravy base.
• Masa harina: Traditional thickener with subtle corn flavor.
• Spices: Cumin, Mexican oregano, garlic, onion—non-negotiable.
• Lager beer (optional): Adds complexity and tenderizes meat.
• No beans, no tomatoes: That’s the Texas law!

Variations and Substitutions

• Extra heat: Add chile de árbol or chipotle in adobo.
• Venison chili: Swap beef for venison—classic Texas twist.
• Smokier flavor: Add smoked paprika or a touch of liquid smoke.
• Instant Pot: High pressure 45 minutes + natural release.
• Oven method: 300°F covered 3.5–4 hours.
• With beans (gasp!): Add pinto beans last hour if you must.
• Beer-free: Use more beef broth.
• Mild version: Reduce arbol chiles and remove seeds.
• Toppings: Cheddar, onion, Fritos, sour cream, jalapeños.

Storage Options

• Refrigerator: Up to 5 days—flavor gets even better.
• Freezer: Up to 4 months in airtight containers.
• Meal prep: Perfect for chili mac, Frito pie, or baked potatoes all week.

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