Description
This Slow-Cooker Texas Chili is a hearty and flavorful dish featuring tender beef chuck simmered in a robust blend of chili powder, cumin, smoked paprika, and tomato paste. Perfect for a comforting meal, it cooks low and slow to meld all the spices and create a rich, smoky chili ideal for topping with cheese, sour cream, and jalapeños.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Chopped onions
- Sour cream
- Jalapeños
Instructions
- Brown the Beef: Heat olive oil in a skillet over medium-high heat and brown the beef chuck cubes in batches to ensure even searing. Transfer the browned beef to the slow cooker to build flavor.
- Sauté Aromatics and Spices: Using the same skillet, sauté the chopped onion and minced garlic until softened and fragrant. Stir in chili powder, cumin, smoked paprika, and optional cayenne pepper, cooking the spices for about one minute to release their flavors. Add tomato paste and cook for another minute, stirring constantly.
- Combine Ingredients: Pour the onion and spice mixture over the beef in the slow cooker. Add beef broth, season with salt and pepper, and stir everything together to evenly distribute the ingredients.
- Slow Cook the Chili: Cover the slow cooker and cook on low for 8–10 hours or on high for 4–5 hours until the beef is fork-tender and flavors have fully melded.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve the chili hot, garnished with optional toppings such as shredded cheese, chopped onions, sour cream, and jalapeños for added texture and flavor.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños to the slow cooker.
- To make this chili gluten-free, ensure your beef broth and tomato paste are certified gluten-free.
- This dish can be prepared a day ahead; flavors deepen when reheated.
- Leftover chili freezes well for up to 3 months.
- For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
