Description
Slow cooker Texas chili is a bold, smoky, bean-free chili made with tender beef chuck, fire-roasted tomatoes, and a robust blend of spices simmered low and slow for deep, complex flavor. Naturally gluten-free and easily made low-carb.
Ingredients
For the Base:
– 3 lbs beef chuck roast, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
For the Sauce & Seasonings:
– 2 tbsp tomato paste
– 2 (14.5 oz) cans fire-roasted diced tomatoes
– 8 oz (1 cup) tomato sauce
– 2 cups beef broth
– 3 tbsp chili powder
– 1 tbsp smoked paprika
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1 tsp black pepper
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
For Thickening:
– 2 tbsp masa harina or cornmeal
– 2 tbsp water (for slurry)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Working in batches, sear beef cubes on all sides until deeply browned. Transfer to a 6-quart slow cooker.
- Add onion, tomato paste, fire-roasted tomatoes, tomato sauce, beef broth, chili powder, smoked paprika, cumin, oregano, salt, pepper, brown sugar, and Worcestershire sauce to the slow cooker. Stir to combine.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
- About 30 minutes before serving, mix masa harina (or cornmeal) with 2 tbsp water to form a smooth slurry.
- Stir slurry into the chili. Cover and cook until thickened to your liking.
- Taste and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, sour cream, diced onions, or fresh cilantro.
Notes
– Searing the beef builds flavor and improves texture—don’t skip this step.
– Traditional Texas chili is bean-free, but you can add kidney or pinto beans if desired.
– Gluten-free: Naturally GF; just verify Worcestershire sauce (use Lea & Perrins or a GF brand).
– Low-carb/keto: Skip masa harina or use ½ tsp xanthan gum as thickener.
– Vegan option: Use plant-based beef crumbles, vegetable broth, and vegan Worcestershire sauce.
– Storage: Keeps in the fridge for up to 4 days or freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on LOW) or 4 hours (on HIGH)
- Category: Main Course / Soup
- Method: Slow Cooker
- Cuisine: Texan / American
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: ~420
- Sugar: 9g
- Sodium: 890mg (varies with broth and sauce—use low-sodium versions to reduce)
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg