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Warm up with authentic Texas flavor using this Slow-Cooker Texas Beef Chili, featuring tender chuck roast cut into small cubes and simmered in a rich chili pepper broth. True to traditional Texas style, this recipe features zero beans, letting chili powder, cumin, and garlic shine. It is a hearty, high-protein comfort food classic.
Prep Time
20 min
Per serving
440kcal
Calories
46g
Protein
Cook Time
480 min
Servings
6 people
Difficulty
easy
12g
Carbs
24g
Fat
3g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
1. Cut beef chuck roast into small half-inch cubes, discarding excess hard fat.
2. Heat olive oil in a large skillet over high heat and brown beef cubes in batches, transferring to slow cooker.
3. In the same skillet, sauté diced onion and minced garlic for 5 minutes until soft.
4. Stir chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper into the skillet for 1 minute.
5. Pour in beef broth and crushed tomatoes, scraping up browned bits, and bring to a simmer.
6. Pour tomato chili mixture over the beef cubes in the slow cooker.
7. Cover and cook on low heat for 8 hours until beef cubes are melt-in-your-mouth tender.
8. Ladle hot chili into bowls and garnish with shredded cheddar and diced onions.
Cube Chuck Roast: Cutting beef into small cubes instead of using ground meat gives authentic Texas chili texture. Toast Spices: Blooming spices in the skillet before slow cooking deepens flavor complexity. Omit Beans: Traditional Texas chili focuses strictly on beef and chili peppers without beans.
Traditional Texas chili (Chili con Carne) focuses entirely on beef and chili peppers without fillers like beans.
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