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Slow Cooker Texas-Style Beef Chili

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 4 lbs beef chuck roast cut into ½-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions diced
  • 6 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes
  • 2 cups beef broth
  • ¼ cup chili powder
  • 2 tablespoons cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 2 tablespoons masa harina corn flour
  • 2 tablespoons salt
  • 1 teaspoon black pepper

Method
 

  1. Heat oil in a large skillet over medium-high; brown beef in batches 3-4 minutes per side and transfer to slow cooker.
  2. Sauté onions in same skillet about 5 minutes until softened; add garlic and cook 1 more minute. Transfer to cooker.
  3. Add tomatoes, broth, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper; stir well.
  4. Cover; cook on low 8 hours or high 4-5 hours until beef is tender and falling apart.
  5. About 30 minutes before serving, mix masa harina with ¼ cup water into a paste; stir into chili to thicken.
  6. Serve with diced onions, shredded cheese, and crackers or cornbread on the side.