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A hot bowl of Texas style crockpot chili garnished with cheese and jalapeños.

Authentic Texas-Style Crockpot Chili

This hearty Texas-style crockpot chili is packed with tender beef, a rich blend of spices, and deep, smoky flavors. Perfect for a comforting meal, this chili is cooked low and slow to perfection.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings 8 people
Calories 450 kcal

Equipment

  • large skillet
  • Dutch oven
  • slow cooker
  • blender (optional)

Ingredients
  

Main Ingredients

  • 2-3 lbs beef chuck roast, or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4-5 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 1 cup strong brewed coffee or beef broth

Chilies & Spices

  • 2-3 dried ancho chilies, rehydrated and pureed (or 2 tbsp ancho chili powder)
  • 1-2 dried guajillo chilies, rehydrated and pureed (or 1 tbsp guajillo chili powder)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cocoa powder or unsweetened chocolate
  • 1-2 tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions
 

Preparation

  • If using whole chilies, stem and seed them, then rehydrate in hot water for 20-30 minutes until soft. Drain the chilies and blend them with a small amount of fresh water to form a smooth paste, then set aside.
  • Season the beef cubes generously with salt and pepper, then brown them in olive oil in a large skillet or Dutch oven over medium-high heat until a deep crust forms. Transfer the browned beef to your slow cooker.
  • In the same skillet, sauté the chopped onion until softened, then add minced garlic and cook for another minute until fragrant.
  • Stir in the chili powder, cumin, smoked paprika, cayenne, and oregano into the skillet with the onions and garlic, and cook for about 1 minute, stirring constantly, until the spices are fragrant.
  • Pour the brewed coffee or beef broth into the skillet, scraping up any browned bits from the bottom, then add the crushed tomatoes and tomato sauce and bring to a gentle simmer.
  • Pour the tomato mixture into the slow cooker over the browned beef and stir in the chili paste (or chili powders) and cocoa powder/chocolate.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is fall-apart tender.
  • Towards the end of cooking, stir in apple cider vinegar, then taste and adjust seasoning with salt and pepper as needed. If the chili is too thin, uncover it for the last 30-60 minutes to allow some liquid to evaporate.

Notes

For an extra smoky flavor, you can briefly char the dried chilies over an open flame before rehydrating. Leftover chili tastes even better the next day!