Can I use ground beef instead of chuck roast?

While you can use ground beef in a pinch, chuck roast cut into cubes gives you that authentic Texas chili texture and flavor. The meat becomes tender and develops a much richer flavor during the long cooking process. If you do use ground beef, reduce the cooking time to 4-6 hours on low.

This recipe has a mild to medium heat level that most people find enjoyable. The green chiles add flavor more than heat. If you're sensitive to spice, you can reduce the chili powder. For heat lovers, add diced jalapeños or a pinch of cayenne pepper to turn up the temperature.

Can I make this without a slow cooker?

Absolutely! For stovetop cooking, follow the same instructions but simmer in a heavy Dutch oven on low heat for about 3 hours, stirring occasionally. For oven cooking, bring everything to a simmer on the stovetop, then cover and place in a 325°F oven for 2.5-3 hours until the meat is tender.

Why isn't there any garlic in this recipe?

There actually is garlic in the form of garlic powder, which distributes evenly throughout the chili. If you prefer fresh garlic, you can add 3-4 minced cloves when you add the vegetables. Both options provide that essential garlic flavor that makes chili so delicious.

Slow Cooker Texas Chili Recipe

Description

This hearty Slow Cooker Texas Chili is the ultimate comfort food. Tender, seared beef cubes are slow-cooked to perfection with a medley of vegetables, aromatic spices, and a touch of tangy lime juice. Topped with cheddar cheese, sour cream, and fresh cilantro, this chili is a savory delight packed with bold flavors. Perfect for cozy nights or casual gatherings, it’s a must-try for chili lovers!

Ingredients

Units Scale

Main Ingredients

2 pounds beef chuck roast, cut into 1/2-inch cubes
1 medium white onion, diced
2 medium red bell peppers, diced
2 large carrots, diced
2 celery ribs, sliced
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

Spices

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt

Thickening & Finishing

2 tablespoons cornstarch
2 tablespoons lime juice

Optional Toppings

1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro

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Instructions

Sear the Beef
Heat a large skillet over high heat. Sear the beef cubes on all four sides, about 60 seconds per side, until browned. Once seared, transfer the beef into the slow cooker.
Add Vegetables & Base
Into the slow cooker, add the diced onion, red bell peppers, carrots, and sliced celery. Pour in the Worcestershire sauce, beef broth, diced tomatoes (including juices), diced green chiles, and tomato paste. Give everything a good stir to combine.
Season the Chili
Sprinkle chili powder, ground cumin, paprika, onion powder, garlic powder, and salt over the mixture. Stir to evenly incorporate the seasonings.
Cook the Chili
Cover the slow cooker with a lid and cook on low heat for 8 hours. During this time, the flavors will meld together and the beef will become tender.
Thicken the Chili
About 30 minutes before the cooking is completed, remove 1/2 cup of liquid from the slow cooker and place it into a small mixing bowl. Whisk in cornstarch until smooth, creating a slurry. Add the slurry back into the slow cooker and stir to combine. Allow the chili to continue cooking for the remaining time to thicken.
Finish with Lime
Just before serving, stir in the lime juice to add a bright and zesty finish to the chili.
Serve
Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and fresh cilantro as desired.

Notes

For a smoky flavor, consider substituting smoked paprika for regular paprika.
If you prefer a spicier chili, add chopped jalapeños or a pinch of cayenne pepper when seasoning.
This chili pairs perfectly with cornbread or warm crusty bread on the side.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 650mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 28g
Cholesterol: 80mg