Slow Cooker Texas Chili Recipe
If you’re anything like me, nothing beats the aroma of a slow-cooked chili filling the house on a chilly evening. This Slow Cooker Texas Chili Recipe brings together the deep, smoky flavors of dried chilies and tender chunks of beef, simmered low and slow until everything melds into one glorious, hearty dish. It’s the kind of recipe that makes your kitchen smell amazing and invites everyone to gather around the table without rushing.
What I love most about this Slow Cooker Texas Chili Recipe is how effortless it is to prepare, yet it tastes like you’ve been slaving over the stove all day. It’s generous, rich, and bold—perfect for game days, cozy family dinners, or meal prep to enjoy throughout the week. Trust me, once you try this, you’ll want to keep a batch in your freezer for those days you need a little comfort in a bowl.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Texas Chili Recipe plays a key role in layering those complex flavors. The dried chilies pack smoky heat, the chuck roast turns tender and juicy, and masa harina adds that perfect silky thickness. When shopping, make sure your dried chilies are fresh and whole for the most vibrant flavor.
- Dried Ancho Chili Peppers: These bring a mild sweetness and smoky depth—I always look for plump, pliable ones without cracks.
- Dried Pasilla Chili Peppers: Their rich, berry-like notes balance the spiciness beautifully.
- Dried Guajillo Chili Peppers: Adds fruity undertones with a bright red color that boosts your chili’s appeal.
- Dried Chipotle Peppers: Gives that iconic smoky heat, so don’t skip these if you want authentic Texas flavor.
- Olive Oil: For browning the beef and sautéing aromatics—helps develop those complex flavors.
- Chuck Roast Beef: Ideal for slow cooking; it becomes meltingly tender without drying out.
- Salt and Black Pepper: Simple seasoning to bring out natural flavors.
- White Onion: Adds sweetness and body once softened.
- Garlic: Essential for that warm, savory base.
- Mexican Oregano: Different from Mediterranean oregano, it’s earthier and more citrusy, perfect for chili.
- Ground Cumin: Brings a nutty, earthy backbone to the spice blend.
- Low Sodium Beef Broth: Keeps the flavor savory without being too salty, letting you control seasoning.
- Masa Harina: This corn flour thickens the chili and adds subtle corn flavor—it’s my secret weapon for texture.
- Lime Wedges: For serving—adds a brightness that cuts through the richness.
- Cilantro and Diced Onion: Fresh toppings that add crunch and herbal freshness to every bite.
Variations
I love making this Slow Cooker Texas Chili Recipe my own depending on the occasion and who I’m feeding. Play around with the heat level or swap in a few ingredients to suit dietary needs or personal preference—you really can’t go wrong.
- Add More Heat: I sometimes toss in a few chipotle peppers in adobo sauce for extra smoky spice; just be careful if your crowd prefers mild.
- Vegetarian Version: I swap beef broth for veggie broth and use hearty beans plus mushrooms—still gets that slow-cooked richness.
- Make It Spicy Mild: Use fewer chipotle and guajillo chilies or remove seeds to tone down the heat without losing flavor.
- Seasonal Touch: Stir in some roasted corn or fire-roasted tomatoes toward the end for a summer twist I adore.
How to Make Slow Cooker Texas Chili Recipe
Step 1: Toast and Soak Your Chilies
This is where your chili’s flavor foundation starts. Toast each dried chili in a dry skillet just until fragrant—about 1-2 minutes per side. Be sure not to burn them; you want to awaken their oils, not char them. Then, soak them in hot water for 20 minutes to soften so they blend smoothly later. Trust me, this step makes all the difference in depth and smokiness.
Step 2: Sear the Chuck Roast Cubes
Heat olive oil in a Dutch oven and brown your beef cubes in batches. Don’t crowd the pan—giving the meat space to brown properly helps seal in juices and builds that rich flavor. Season with salt and pepper as you go. This might feel like extra work, but it’s worth it for the caramelized crust on each bite.
Step 3: Sauté Onions and Garlic
After removing the browned beef, soften your diced onions in the same pot until translucent. This adds a subtle sweetness and uses those delicious browned bits left behind. Add garlic last and cook just until fragrant—that usually takes about a minute.
Step 4: Blend Your Chili Paste
Drain your soaked chilies and blend them with some fresh water, Mexican oregano, cumin, salt, and pepper until smooth. This paste is the heart of your chili—full of smoky, spicy, and herbal notes. Make sure it’s smooth to avoid gritty bits in your final dish.
Step 5: Combine and Slow Cook
Return the seared beef to the pot, add beef broth, the blended chili paste, and stir in the masa harina. Bring everything to a boil, then lower the heat and let it simmer gently, covered, for 3 to 4 hours. Stir occasionally and watch for that melt-in-your-mouth beef texture. This slow cook is where magic happens.
Step 6: Taste and Adjust
Once the beef is tender and the chili has thickened, taste and tweak your seasoning—sometimes it needs a bit more salt or a squeeze of lime to brighten it up. This step is critical because slow cooking concentrates flavors and you want that perfect balance before serving.
How to Serve Slow Cooker Texas Chili Recipe
Garnishes
I always top my bowl with a squeeze of fresh lime—it cuts through the richness so nicely. Fresh cilantro and diced raw onions add freshness and a crisp bite that contrasts nicely with the tender beef. If you enjoy a little creaminess, a dollop of sour cream or shredded cheese wouldn’t hurt either!
Side Dishes
My go-to sides are crispy corn tortillas or warm cornbread to soak up every bit of chili goodness. Sometimes I serve it over a bed of steamed rice for a more filling meal, or alongside a simple green salad to balance out the hearty stew.
Creative Ways to Present
For game day or a casual get-together, try serving your chili in cast iron skillets or mini bread bowls—super fun and rustic. Another idea is to layer chili with cheese and tortilla chips in a casserole dish and bake until bubbly for a crowd-pleasing chili pie twist.
Make Ahead and Storage
Storing Leftovers
I keep my leftover Slow Cooker Texas Chili in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better! Just give it a good stir before reheating.
Freezing
This chili freezes wonderfully. I portion it into freezer-safe containers and leave some headspace for expansion. When you’re ready, thaw it overnight in the fridge, and it’s just like fresh. Freezing is a lifesaver on busy weeks—you’ll thank yourself later!
Reheating
I reheat chili gently on the stove over low-medium heat, stirring often to prevent sticking or burning. If it’s too thick, add a splash of broth or water to loosen it up. You can also reheat in the microwave in short bursts, stirring in between to keep it evenly heated.
FAQs
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Can I make this Slow Cooker Texas Chili Recipe spicier?
Absolutely! To amp up the heat, try adding extra chipotle peppers or a pinch of cayenne pepper. You can also include the seeds from your dried chilies if you want more kick. Just add gradually while tasting, so you don’t accidentally overpower the dish.
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What cut of beef is best for this chili?
Chuck roast is my top choice because it has enough fat and connective tissue to become tender and flavorful after slow cooking. Avoid leaner cuts like sirloin, which can get tough or dry in a long cook.
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Can I use canned chilies instead of dried ones?
While dried chilies offer a deeper, smoky flavor and better control over spice, canned chilies can be a convenient alternative. Just reduce the added liquids in the recipe and adjust seasoning to taste.
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How do I thicken the chili if it’s too watery?
Stir in a bit more masa harina or let it simmer uncovered for a while to reduce the liquid. I prefer masa harina since it adds a subtle corn flavor without changing the texture too much.
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Can I prepare all the ingredients the night before?
Yes! You can toast and soak the chilies, chop onions and garlic, and even cut the meat beforehand. Keeping everything prepped saves time when you’re ready to cook.
Final Thoughts
This Slow Cooker Texas Chili Recipe has become a staple in my kitchen for so many reasons—its bold flavor, ease of preparation, and the warmth it brings to any meal. I genuinely believe once you try it, you’ll have a new favorite comfort dish that’s perfect to share with family and friends. So grab those dried chilies, fire up your slow cooker, and enjoy the beautiful journey of turning simple ingredients into something unforgettable.
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: Stovetop
- Cuisine: Tex-Mex
Description
This Slow Cooker Texas Chili recipe offers a rich and hearty blend of tender beef cubes simmered in a complex chili pepper sauce made from ancho, pasilla, guajillo, and chipotle peppers. Enhanced with aromatic spices, a touch of masa harina for thickness, and garnished with fresh lime, cilantro, and diced onions, this chili captures authentic Texas flavors perfect for a comforting meal.
Ingredients
Dried Chilies
- 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
Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the dried chilies: 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 chilies: 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 onions and garlic: 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.
- Prepare 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: 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.
- Simmer the chili: 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.
- Final 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
- Make sure to remove stems and seeds from dried chilies to avoid bitterness.
- Adjust the amount of masa harina to achieve your desired chili thickness.
- For an extra smoky flavor, consider using smoked paprika or additional chipotle peppers.
- Chili tastes better the next day, so consider making it ahead of time.
- If masa harina is unavailable, cornmeal can be used as a substitute but may alter the texture slightly.
Keywords: Texas Chili, Slow Cooker Chili, Beef Chili, Tex-Mex Recipe, Hearty Chili, Chili Recipe with Dried Chilies
