This Slow Cooker Beef Chili delivers a true Texas-style chili—no beans, just slow-cooked in-your-mouth beef and the perfect blend of spices. This chili doesn't just rely on meat to bring flavor. It's loaded with vegetables like bell peppers, carrots, and celery that create layers of flavor. Top it off with your favorite garnish, and you've got a dish that's as comforting as it is delicious
For other chili recipes, try ours Cajun White Chicken Chili or us Instant Pot Chili.
Why our recipe?
- A perfectly authentic Texas chili recipe with all beef and no beans!
- Filled with vegetables, spices and flavors that are slowly cooked in the crockpot.
- We'll even give you a guide to choosing the right chili powder so you get the best flavor every time.
There are many versions of Texas chili, but the key part of any Texas-style chili is that there are no beans and only beef. This slow cooker recipe allows you to take a more hands-off approach to dinner while it sits and cooks all day, filling your room with the delicious aroma of chili. When you sit down to eat, you and your family will be grumpy and ready to help as much as possible! It's a perfect excuse to make something delicious corn breadtoo!
Material notes
- Beef chuck roast: Be sure to cut it into 1/2-inch cubes for even cooking. You can often buy it pre-cut for you, sold as beef stew meat.
- white onion: White or yellow will work. Make it nice and short so everything blends together.
- Red bell pepper: Green works well, but red has a lot of extra flavor.
- the carrot: Not a traditional ingredient, but adding a little sweetness is our secret weapon.
- Celery ribs: Layering on more flavors with the rest of the trio of bell peppers and onions that make up the trinity.
- Worcestershire sauce: Adds a little tang, and even more flavor.
- Beef broth: Use a low-sodium beef broth to best control salt intake.
- chopped tomatoes: Fire-roasted tomatoes are a great option for an extra smoky flavor. Do not drain, keep the juice.
- Chopped green chilies: If you like spicy chili, use hot green chiles or replace with canned diced jalapeños.
- Tomato paste: It thickens the chili and adds a thick tomato flavor.
- Chilli powder: Not all chili powders are created equal! Be sure to use good quality chili powder for best results.
- salt: Adjust to taste based on your preference and the sodium content of your broth.
- Cornstarch: Rubbing it with liquid from the slow cooker creates a slurry that thickens your chili.
- lime juice: A fresh lime juice at the end brightens the whole pepper.
Topping options
Our chili stands on its own two feet, but there are still so many great toppings you can put on top. Something we love shredded cheese And sour creamAnd we love a little too cilantro Sprinkle on top! Diced avocado Can add some creaminess. you can add Chopped or pickled jalapeños For those looking for a little more heat.
Adjust the spice level
The heat in this recipe comes from green chilies and chili powder. As written, this chili comes out pretty mild with just a hint of heat. This recipe can easily be adjusted to meet your ideal spice level.
For more heat, Swap mild green chiles for hot green chiles or canned diced jalapeños. You can also use a hot chili powder or add a pinch of cayenne pepper for an extra fiery touch.
Browning (or skipping!) the beef.
Browning the beef before adding it to the slow cooker gives your chili a deeper, richer flavor. Caramelizes the meat piercing surface and helps retain juices.
That said, we get it—sometimes you're in a hurry! If you're short on time, you can skip this step, and your chili will still turn out delicious. The slow cooker will still work its magic, giving you tender, melt-in-your-mouth beef. Just know that browning the beef adds an extra layer of flavor if you have the time!
Good quality chili powder
A good chili powder should be made primarily from dried chilies, with minimal fillers or additives. The brand of chili powder you choose is really important! While it can be tempting to grab the cheapest store brand, many budget brands bulk up their chili powder with fillers like salt, flour, or additives, which can dull the flavor. Instead, choose a well-known brand or a specialty chili powder.
In addition to more all-purpose chili powder blends, there are specialty chili powders. Here's a quick guide to the four most common varieties you'll find in U.S. grocery stores:
Chipotle chili powder: Made from smoked and dried jalapeños, this powder brings a more spicy and smoky flavor profile.
Ancho chili powder: Ground from dried poblano peppers, ancho powder has a mild, slightly sweet flavor. This is a great option for those who like sweet chili without the added heat.
Black pepper powder: This variety is made from darker, more mature peppers and has a deeper, earthier flavor than regular chili powder. You'll end up with a deeply flavored chili.
Mexican-style chili powder: A blend of different chilies, including ancho, guajillo, and pasilla peppers, this type of chili powder gives a balanced, smoky, and mildly spicy flavor that works well in traditional Mexican food, so it can add a Tex-Mex element. your pepper
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to 5 days.
to freeze Store leftovers in an airtight container or reusable plastic freezer bag. Thaw overnight in the fridge.
Reheat Heat in a saucepan over medium-low heat on the stove until hot.
Some great sides for your chili. . .
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
