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Slow Cooker Texas-Style Beef Chili

This is the real deal, mama—authentic Texas chili with big chunks of beef and no beans (don't worry, the purists will approve!). It's rich, smoky, and has just enough kick to make game day extra exciting. Let it simmer all day and your house will smell absolutely incredible!
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 heat. Brown the beef cubes in batches, about 3-4 minutes per side. Transfer to slow cooker.
  2. In the same skillet, sauté onions until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
  3. Add crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the slow cooker. Stir well to combine.
  4. Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and falling apart.
  5. About 30 minutes before serving, mix masa harina with ¼ cup water to make a paste. Stir into chili to thicken.
  6. Serve with diced onions, shredded cheese, and crackers or cornbread on the side.