Description
This Texas-style chili is bold, beefy, and slow-cooked to perfection. Made without beans, it features chunks of tender beef simmered in a smoky, spicy chili sauce. It’s the ultimate comfort food for cold days or game day gatherings.
Ingredients
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2 tablespoons vegetable oil
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2 pounds beef chuck, cut into 1/2-inch cubes
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1 large onion, chopped
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4 cloves garlic, minced
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper (adjust to heat preference)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 (6-ounce) can tomato paste
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1 (14.5-ounce) can diced tomatoes
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1 tablespoon apple cider vinegar or red wine vinegar
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1 cup beef broth
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Optional toppings: shredded cheese, chopped onions, sour cream, jalapeños
Instructions
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Brown the Beef:
In a large skillet over medium-high heat, heat the oil. Sear the beef cubes in batches until browned on all sides. Transfer to the slow cooker. -
Sauté the Aromatics:
In the same skillet, sauté the onion until softened, about 3–4 minutes. Add garlic and cook for 1 more minute. Transfer to the slow cooker. -
Build the Flavor:
Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper to the slow cooker. Stir in tomato paste, diced tomatoes, vinegar, and beef broth. -
Slow Cook:
Cover and cook on Low for 6–8 hours or High for 4–5 hours, until beef is tender and sauce is thickened. -
Serve:
Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
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Texas chili traditionally excludes beans, but you can add a can of kidney or pinto beans if you’d like.
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For deeper flavor, toast the spices before adding them to the slow cooker.
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Leftovers taste even better the next day!