Description
Introducing the Slow Cooker Texas Chili, a hearty and satisfying dish that combines tender beef, smoky fire-roasted tomatoes, and a robust blend of spices. Perfect for game day or cozy nights at home, this chili is designed to be easy and effortless. With just 20 minutes of prep time, you can set your slow cooker and let it work its magic while you go about your day. This recipe not only delivers rich flavors but also provides versatility in serving options—customize each bowl with your favorite toppings like cheese or jalapeños. It’s a comforting meal that everyone will love!
Ingredients
Scale
- 3 pounds beef chuck roast (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 tablespoons tomato paste
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons masa harina (for thickening)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear beef cubes until browned on all sides, then transfer to the slow cooker.
- Add diced onion, tomato paste, fire-roasted tomatoes, tomato sauce, beef broth, chili powder, smoked paprika, cumin, oregano, salt, black pepper, brown sugar, and Worcestershire sauce to the slow cooker. Stir until well combined.
- Cover and cook on low for 7–8 hours or high for 3–4 hours. About 30 minutes before serving, stir in masa harina to thicken the chili.
- Serve hot with your choice of toppings.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 830mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg