Slow Cooker Texas Chili (The Real Bowl o’ Red)

Get ready for a chili that’s rich, bold, and unapologetically Texan. This Slow Cooker Texas Chili is the real deal—a true “bowl o’ red” with absolutely no beans in sight. We’re talking tender chunks of beef simmered to perfection in a deep, smoky red chile sauce that’s built from the ground up. Forget the pre-made packets; this recipe uses a blend of dried chiles and spices to create a flavor that’s complex and incredibly satisfying. Best of all, your slow cooker does all the heavy lifting, making it the perfect meal for a cozy weekend or a game day feast.

This isn’t just another chili recipe; it’s an homage to a classic. We’re focusing on the two things that matter most in Texas chili: the meat and the chiles. By the end, you’ll have a pot of chili so good, you’ll understand why Texans are so passionate about it.

What Makes This The Best Slow Cooker Texas Chili?

Three things set this Slow Cooker Texas Chili recipe apart: authenticity, simplicity, and flavor. We stick to tradition with a firm “no beans” policy, letting the beef and chile sauce shine. Using a slow cooker transforms tough cuts of beef into melt-in-your-mouth morsels while allowing the complex flavors of the chiles to meld and deepen over hours. The result is a robust, meaty chili that tastes like it was an all-day affair, but with minimal active prep time.

The Key Ingredients for Authentic Texas Chili

A great chili starts with great ingredients. There are no shortcuts here, but each component is chosen with purpose to build that authentic Texas flavor profile.

The Meat: Why Beef Chuck is Best

For the ultimate Texas chili, you need chunks of beef, not ground meat. A well-marbled beef chuck roast is the perfect choice. As it cooks low and slow, the connective tissue breaks down, leaving you with incredibly tender bites of beef that are infused with the chile sauce. Cut the beef into 1-inch cubes for the perfect texture.

The Chiles: A Symphony of Flavor

The soul of any Texas chili comes from the chiles. While chili powder is convenient, using whole dried chiles creates a depth of flavor that powder alone can’t replicate. We use a combination:

• Ancho Chiles: These are dried poblanos, offering a mild, sweet, and slightly smoky flavor.
• Guajillo Chiles: These provide a bright, tangy flavor with hints of berry and very mild heat.
• Chili Powder: We use this to round out the flavor and provide a familiar, classic chili base.

Rehydrating and blending these chiles creates the foundation of our rich, red sauce.

The Spices: Building Depth

Beyond the chiles, a few key spices are essential. Cumin brings an earthy, warm flavor, while smoked paprika enhances the smokiness of the chiles. A touch of Mexican oregano adds a savory, peppery note that balances the richness of the beef.

How to Make Slow Cooker Texas Chili Step-by-Step

Making this authentic chili is a simple process of layering flavors. Follow these steps for a perfect result every time.

1. Toast and Rehydrate the Chiles: Start by toasting the dried ancho and guajillo chiles in a dry skillet for about 30 seconds per side until fragrant. This awakens their essential oils. Then, submerge them in hot water for 30 minutes to soften.
2. Create the Chile Paste: Once softened, remove the stems and seeds from the chiles. Place them in a blender with a cup of the soaking liquid and blend until you have a smooth, deep red paste. This is your flavor base.
3. Brown the Beef: Don’t skip this step! Season the beef cubes with salt and pepper, then sear them in a hot skillet with a little oil until browned on all sides. This creates a flavorful crust. Transfer the seared beef to your slow cooker.
4. Sauté the Aromatics: In the same skillet, cook the diced onion until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, and oregano and cook for 30 seconds to bloom the spices.
5. Combine and Slow Cook: Pour the chile paste and beef broth into the skillet to deglaze, scraping up any browned bits from the bottom. Pour this mixture over the beef in the slow cooker. Stir everything together, secure the lid, and cook on low for 8 hours or on high for 4-5 hours.
6. Thicken and Finish: In the last 30 minutes of cooking, make a slurry by whisking together masa harina with a little warm water. Stir it into the chili to thicken the sauce. Season with salt and pepper to taste before serving.

Tips for Chili Success

While this Slow Cooker Texas Chili is straightforward, a few pro tips can elevate it even further.

• Don’t Crowd the Pan: When browning the beef, work in batches if necessary. Overcrowding the pan will steam the meat instead of searing it, and you’ll miss out on that crucial flavor development.
• Control the Heat: This recipe is flavorful but not overly spicy. If you want more heat, add a pinch of cayenne pepper or a chopped chipotle chile in adobo sauce to the slow cooker.
• Let It Rest: Like many stews, this chili is even better the next day. Letting it rest overnight in the refrigerator allows the flavors to meld and mature even further. If you love another hearty slow cooker meal, you’ll appreciate how the flavors develop over time.

Topping and Serving Suggestions

A bowl of Texas chili is a perfect canvas for toppings. Set up a chili bar so everyone can customize their own bowl. Some classic options include:

• Shredded cheddar or Monterey Jack cheese
• Diced white onions
• Sliced fresh or pickled jalapeños
• A dollop of sour cream or crema
• Crushed tortilla chips or Fritos
• Fresh cilantro

This chili is fantastic on its own, but it’s also traditionally served with a side of cornbread to sop up every last drop of the sauce. For a real treat, serve with a side of cornbread and this amazing cinnamon honey butter. This dish is absolutely perfect for game day gatherings or any event where you need to feed a crowd. For fans of slow-cooked beef recipes, this chili is a must-try.

Storing, Freezing, and Reheating

Texas chili makes for fantastic leftovers. Store it in an airtight container in the refrigerator for up to 4-5 days.

For longer storage, this chili freezes beautifully. Let it cool completely, then transfer it to freezer-safe bags or containers. It will keep for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop or in the microwave.

Frequently Asked Questions

Enjoy Your Bowl of Red!

There you have it—a rich, meaty, and deeply flavorful Slow Cooker Texas Chili that honors tradition and is built for the modern home cook. It’s a comforting meal that’s sure to become a staple in your recipe collection. We hope you love every spoonful!

If you make this recipe, we’d love to see it! Share your creation on Pinterest and let us know what you think in the comments below.

Slow Cooker Texas Chili Recipe

FL Recipes

Slow Cooker Texas Chili (The Real Bowl o’ Red)

Discover the authentic taste of Texas with this easy Slow Cooker Texas Chili recipe. A true 'bowl o' red,' this no-bean chili is rich, meaty, and packed with deep, smoky flavor from a blend of dried chiles.

Print Recipe Pin Recipe WhatsApp

Prep Time 25 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

Servings: 8 people

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Chili

• 3 lbs beef chuck roast cut into 1-inch cubes
• 2 tbsp vegetable oil divided
• 1 large yellow onion chopped
• 5 cloves garlic minced
• 4 dried ancho chiles stems and seeds removed
• 2 dried guajillo chiles stems and seeds removed
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried Mexican oregano
• 4 cups beef broth low-sodium
• 2 tbsp masa harina
• Salt and freshly ground black pepper to taste

Equipment

• 1 Slow Cooker (6-quart or larger)
• 1 Large Skillet
• 1 Blender

Method

 

1. Toast the dried ancho and guajillo chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Place them in a bowl and cover with hot water. Let them soak for 30 minutes to soften.
2. Drain the chiles, reserving 1 cup of the soaking liquid. Remove stems and seeds. Add the chiles and reserved liquid to a blender and blend until a smooth paste forms. Set aside.
3. Pat the beef cubes dry and season generously with salt and pepper. Heat 1 tbsp of oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until well-browned. Transfer the seared beef to the slow cooker.
4. Reduce the heat to medium, add the remaining 1 tbsp of oil to the skillet. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour the blended chile paste and the beef broth into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Pour this mixture over the beef in the slow cooker and stir to combine.
6. Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender.
7. In a small bowl, whisk the masa harina with 1/4 cup of warm water to create a slurry. Stir the slurry into the chili. Cover and cook on high for another 30 minutes to allow the chili to thicken.
8. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Nutrition

Calories: 450kcalProtein: 35gFat: 28gFiber: 4g

Notes

For extra heat, add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce along with the other spices.
This chili tastes even better the next day as the flavors continue to meld.
Serve with cornbread, shredded cheese, diced onions, and sour cream.

Keyword crock pot chili,no bean chili,slow cooker chili,texas chili

Tried this recipe?

Let us know how it was!

Pin Recipe