Are you ready to make a bowl of chili that is so rich, so beefy, and so deeply flavorful it will ruin all other chilis for you forever? This incredible, from-scratch Slow-Cooker Texas Chili is the real deal—a true chili con carne made the traditional way, with impossibly tender, fall-apart chunks of real beef, a rich and spicy chile gravy, and absolutely no beans in sight.
This isn’t just a recipe; it’s a guide to mastering a legendary American classic. We’ll show you the simple but crucial secrets to building a deep, complex flavor and why the “low and slow” magic of the slow cooker is the perfect method for creating the most tender beef chili you’ve ever had. This is the ultimate, soul-warming comfort food for a chilly day, a game day celebration, or any time you’re craving a truly hearty meal.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Chili Con Carne”
What makes this Texas Chili so spectacular and authentic is its unwavering focus on two things: the beef and the chiles. Unlike many other chili recipes, a true Texas-style chili con carne (“chili with meat”) is a thick, rich stew made with cubed beef, not ground beef, and it famously does not contain any beans. The sauce is a rich, savory, and spicy “chili gravy,” not a thin tomato soup. This recipe uses a foolproof slow-cooker method that transforms a tough cut of beef into meltingly tender morsels, all while allowing the flavors to meld into something truly special.
| Metric | Time / Level |
| Total Time | 8 hours |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for Authentic Texas Chili
This iconic dish uses a handful of high-impact ingredients to create its signature bold and beefy flavor.
- The Beef (Chuck is King!):
- Beef Chuck: The number one, classic choice for any slow-cooked stew or chili. Beef chuck is a tougher cut of meat from the shoulder, but it is packed with an incredible amount of flavor and connective tissue. The long, slow cooking process is the secret that breaks down that tough tissue and transforms the beef into unbelievably moist, succulent, and fall-apart tender chunks.
- The Chili Gravy: This is the heart of the flavor.
- Chili Powder: A generous amount of a good quality, dark chili powder is the primary source of the deep, smoky, and complex chile flavor.
- Canned Green Chiles: These add a wonderful, mild, tangy, and slightly fruity green chile flavor that is a classic component of Southwestern cooking.
- The Tomato: A true Texas chili uses tomatoes sparingly. Just one small can of diced tomatoes with chiles is all you need to add a touch of acidity and body to the gravy without overpowering the rich beef and chile flavors.
- The Aromatics & Spices: A simple but powerful blend of sautéed onion and garlic, along with earthy ground cumin, builds the savory foundation of the chili.
Step-by-Step to the Best Texas Chili
This recipe is incredibly simple to prepare, and the slow cooker does most of the work for you! We’ve also included instructions for making this in an Instant Pot or on the stovetop.
Step 1: Season and Sear the Beef
Step 1: In a large bowl, toss the 2 1/2 pounds of cubed beef chuck with 1 tablespoon of the brown sugar and 1 tablespoon of the kosher salt.
Step 2: Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches, add the beef to the hot skillet in a single layer. Cook for 4 to 5 minutes, until the beef is deeply browned on all sides.
Crucial Pro Tip: Do not skip this searing step! This is the most important flavor-building step. The browning process creates the Maillard reaction, which develops a deep, savory crust and creates hundreds of new, complex flavor compounds that are the secret to a rich and deeply flavorful chili.
Step 3: Transfer the browned beef to your 5- to 6-quart slow cooker.
Method 1: The Slow Cooker (For the Most Tender Result)
Step 1: Reduce the heat under the skillet to medium. Add the 1 finely chopped small onion to the skillet and cook for about 5 minutes, until soft.
Step 2: Stir in the 5 smashed cloves of garlic, the two 4.5-ounce cans of chopped green chiles, the 1 tablespoon of ground cumin, and the 3/4 cup of chili powder. Cook for 3 more minutes, stirring, until the spices are very fragrant.
Step 3: Add 1 1/2 cups of water and the 14-ounce can of diced tomatoes with chiles. Bring the mixture to a simmer, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the skillet.
Step 4: Transfer this sauce mixture to the slow cooker with the beef. Cover the slow cooker and cook on the Low setting for 7 hours.
Step 5: Add the remaining 1 tablespoon of brown sugar and the 1 to 2 tablespoons of green hot sauce to the finished chili. Stir to combine and serve.
Method 2: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete the beef searing step directly in the pot. Remove the browned beef and set it aside.
Step 2: Sauté the onion, then the garlic and spices, as directed above. Deglaze the pot with the water and tomatoes, scraping the bottom well.
Step 3: Return the browned beef to the pot. Secure the lid and set the Instant Pot to pressure cook on high for 35 minutes. Allow the pressure to release naturally for 15 minutes before you perform a quick release.
Step 4: Stir in the final brown sugar and hot sauce before serving.
Method 3: The Classic Stovetop
Step 1: In a large Dutch oven or stockpot, complete all the searing and sauce-building steps as directed above.
Step 2: Return the browned beef to the pot. Bring the chili to a boil, then reduce the heat to the lowest possible setting.
Step 3: Cover the pot and let the chili simmer gently for at least 2 1/2 to 3 hours, or until the beef is completely fall-apart tender.
The Best Authentic Slow-Cooker Texas Chili (No Beans!)
A classic recipe for a hearty, Texas-style chili made in the slow cooker. This chili is notable for using cubes of beef chuck instead of ground beef and for not containing beans. The beef is first browned in a skillet to develop a rich flavor. A savory sauce is then built in the same pan with sautéed onions, garlic, green chiles, and a generous amount of chili powder. The beef and sauce are combined in a slow cooker and cooked for several hours until the meat is exceptionally tender.
Ingredients
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons packed light brown sugar
- Kosher salt
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 5 cloves garlic, smashed
- 2 (4.5-ounce) cans chopped green chiles, drained
- 1 tablespoon ground cumin
- 3/4 cup chili powder
- 1 (14-ounce) can diced tomatoes with chiles
- 1 to 2 tablespoons green hot sauce
- For Serving (optional):
- Sliced scallions
- Fresh cilantro
- Sour cream
- Tortilla chips
Instructions
- In a large bowl, toss the beef cubes with 1 tablespoon of brown sugar and 1 tablespoon of salt.
- Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, cook the beef until it is browned on all sides, about 4 to 5 minutes. Transfer the browned beef to a 5-to-6-quart slow cooker.
- Reduce the skillet heat to medium. Add the onion and cook for about 5 minutes, until soft.
- Stir in the garlic, green chiles, cumin, and chili powder. Cook for 3 more minutes, stirring.
- Add 1 1/2 cups of water and the canned tomatoes to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan, for about 3 minutes.
- Transfer the sauce mixture from the skillet to the slow cooker with the beef.
- Cover the slow cooker and cook on LOW for 7 hours.
- Stir in the remaining 1 tablespoon of brown sugar and the hot sauce.
- Serve the chili with optional toppings such as scallions, cilantro, and sour cream.
Notes
- This is a Texas-style chili, which traditionally does not include beans.
- Browning the beef in batches before adding it to the slow cooker is a crucial step for developing a deep, rich flavor.
- The recipe is designed to have leftovers, with the suggestion to use them for a ‘Chili-Corn Casserole’.
How to Serve Texas Chili
A true bowl of Texas Red is best served simply, to let the rich beef and chile flavor shine.
- Classic Toppings: A simple sprinkle of sharp cheddar cheese, some chopped onions or scallions, and a dollop of cool sour cream.
- With Cornbread: A slice of warm, sweet cornbread on the side is a must-have for sopping up every last drop.
- As a “Frito Pie”: The ultimate Texan way to serve chili! Ladle the hot chili directly over a bed of crunchy Fritos® corn chips and top with cheese.
Storage and Make-Ahead Tips
Chili is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 1 week.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Add a Smoky Kick: For a deep, smoky heat that is absolutely incredible, you can add 1 to 2 finely chopped chipotle peppers in adobo sauce to the skillet along with the garlic and spices.
- Add a Splash of Beer or Coffee: For an even deeper, more complex flavor, you can substitute 1 cup of the water with an equal amount of a dark Mexican beer or a cup of strong, black coffee when you are deglazing the pan.
- Use a Different Cut of Meat: If you can’t find beef chuck, you can also get a fantastic result with other tough, flavorful cuts of beef that are great for stewing, like a beef round roast or a brisket.
Enjoy a True Taste of Texas!
You’ve just created a truly special dish that is a perfect harmony of hearty, wholesome, and delicious flavors. This authentic, slow-cooked Texas Chili is a testament to the power of a simple, classic meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty chili!
Frequently Asked questions (FAQs)
Q1: What is the real difference between Texas chili and a regular chili?
The two most important and defining characteristics of an authentic Texas chili are that it is always made with cubed or shredded chunks of beef (never ground beef), and it famously does not contain any beans. The sauce is a rich, thick “chili gravy” that focuses on the deep flavor of the chiles, rather than a tomato-based soup.
Q2: What is the absolute best cut of beef to use for a Texas chili?
The number one, classic choice is a beef chuck roast. This cut from the shoulder of the cow has an incredible amount of flavor and connective tissue. The long, slow cooking process is the secret that breaks down that tough tissue and transforms the beef into unbelievably moist, succulent, and fall-apart tender chunks.
Q3: Can I add beans to this recipe?
While an authentic Texas chili never contains beans, this is your kitchen, so you can absolutely add them if you love them! A can or two of drained and rinsed pinto beans or kidney beans, stirred in during the last 30 minutes of cooking, would be a delicious and hearty addition.
Q4: Can I make this chili with ground beef instead of cubed beef?
You can, but it will no longer be a classic “Texas-style” chili. If you wish to use ground beef, simply brown it with the onions, drain off the fat, and then proceed with the recipe. You will also be able to significantly reduce the total cooking time, as ground beef does not need the long, slow simmer to become tender.
Q5: Is this chili very spicy?
As written, this chili will have a medium level of heat from the combination of the chili powder, the canned green chiles, and the green hot sauce. For a milder chili, you can use a mild chili powder and a mild green hot sauce (or omit it). For a spicier chili, you can use a hot chili powder and add some extra hot sauce or even a pinch of cayenne pepper.