Description

Slow-Cooker Texas Chili is a bold, no-bean beef stew made with tender chunks of chuck roast, smoky spices, and green chiles. Simmered low and slow for deep flavor, this hearty dish is perfect for cozy nights, game days, or meal prep.

Ingredients

Scale

2 ½ lbs beef chuck, cut into cubes
2 tbsp light brown sugar (divided)
Kosher salt, to taste
2 tbsp vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 cans (4.5 oz each) chopped green chiles
1 tbsp ground cumin
¾ cup chili powder
1 can (14 oz) diced tomatoes with chiles
1½ cups water
1–2 tbsp green hot sauce (to taste)
Optional toppings: scallions, cilantro, sour cream, tortilla chips

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Instructions

Prep the Beef: Toss beef cubes with 1 tbsp brown sugar and kosher salt.
Brown the Beef: Sear in batches in hot oil until browned. Transfer to slow cooker.
Sauté Aromatics: In the same pan, cook onion 5 minutes. Add garlic, green chiles, cumin, chili powder. Sauté 3 minutes.
Deglaze & Combine: Add water and diced tomatoes. Scrape browned bits. Simmer, then pour into slow cooker.
Slow Cook: Cover and cook on LOW for 7 hours.
Finish: Stir in remaining 1 tbsp brown sugar and green hot sauce. Adjust seasoning.
Serve: Ladle into bowls and top with scallions, cilantro, sour cream, or tortilla chips.

Notes

Browning the meat adds depth of flavor—don’t skip it!

Chuck roast works best for a tender texture.

Great for freezing and meal prepping.

Adjust the heat with hot sauce or jalapeños.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Tex-Mex / Southern