Slow-Cooker Texas Chili Recipe

Name: Slow-Cooker Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds beef chuck, cut into 2-inch cubes; 2 tablespoons packed light brown sugar; Kosher salt; 2 tablespoons vegetable oil; 1 small onion, finely chopped; 5 cloves garlic, smashed; 2 4 .5-ounce cans chopped green chiles, drained; 1 tablespoon ground cumin; 3/4 cup chili powder; 1 14 -ounce can diced tomatoes with chiles; 1 to 2 tablespoons green hot sauce; Sliced scallions, fresh cilantro and/or sour cream, for topping; Tortilla chips, for serving (optional)

Servings: persons

2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4 .5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14 -ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

1
Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.
2
Heat the vegetable oil in a large skillet over medium-high heat.
3
Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).
4
Transfer to a 5-to-6-quart slow cooker.
5
Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.
6
Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.
7
Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.
8
Transfer to the slow cooker, cover and cook on low, 7 hours.
9
Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.
10
Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired.
11
(Reserve 3 to 4 cups for Chili-Corn Casserole.
12
).
13
Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g
14
Use the leftover chili to make Chili-Corn Casserole.
15
Photograph by Antonis Achilleos

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 pounds beef chuck, cut into 2-inch cubes, 2 tablespoons packed light brown sugar, Kosher salt, 2 tablespoons vegetable oil, and more.

Yes, Slow-Cooker Texas Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Texas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions