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Easy Slow Cooker Texas-Style Beef Chili Recipe (Best Chili Ever)

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This easy slow cooker Texas-style beef chili is the real deal—deep, smoky, beefy, and bold. It’s the kind of chili that makes you close your eyes after the first bite and just sit there for a second.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
  • 1 (15-ounce) can tomato sauce
  • 2 cups beef broth (low-sodium)
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons masa harina (optional, mixed with 1/4 cup warm water)
  • Shredded cheddar cheese (for serving)
  • Sour cream (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced white onion (for serving)
  • Saltine crackers or cornbread (for serving)

Instructions

  1. Pat the cubed chuck roast dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until it shimmers. Working in batches, add the beef cubes in a single layer. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and sear the other sides. Transfer the browned beef to your slow cooker.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet. Add the diced onion and cook for 4-5 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and jalapeños and cook for another minute until fragrant. Transfer the whole mixture to the slow cooker on top of the beef.
  3. In the same skillet, add the diced tomatoes, tomato sauce, beef broth, and tomato paste. Stir to combine, scraping up any remaining browned bits. Let it come to a simmer for 2 minutes.
  4. In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, cayenne, and remaining salt and pepper. Sprinkle this spice blend over the beef and onions in the slow cooker. Pour the tomato-broth mixture over everything. Give it a good stir to combine.
  5. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the chili is thick and fragrant.
  6. About 30 minutes before serving, mix the masa harina with 1/4 cup warm water in a small bowl until smooth. Stir this slurry into the chili. It will thicken up nicely as it simmers. If you prefer a thinner chili, you can skip this step.
  7. Taste the chili and adjust the seasoning—more salt, more cumin, a pinch of cayenne if you want heat. Let it sit for 10 minutes off the heat to allow the flavors to settle. Serve hot with your favorite toppings.

Notes

Don’t skip browning the beef—it creates the Maillard reaction that builds deep flavor. Use chuck roast for tender chunks; ground beef won’t give the same texture. For best flavor, make a day ahead and reheat. Toast spices briefly in the skillet for extra depth. Use low-sodium broth and adjust salt at the end. Let chili rest 10 minutes before serving.

Nutrition

Keywords: Texas chili, slow cooker chili, beef chili, easy chili recipe, Texas-style chili, best chili ever

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