Description
This no-bean, slow-cooked chili is a Texas classic — rich, meaty, and full of smoky, spicy flavor. Chunks of beef simmer low and slow in a thick, chili-spiced sauce until perfectly tender. It’s the kind of stick-to-your-ribs comfort food that’s made for cool nights and big appetites.
Ingredients
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2 1/2 lbs beef chuck roast, cut into 1 1/2-inch cubes
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1 tablespoon vegetable oil
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1 medium onion, diced
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3 garlic cloves, minced
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1/4 cup chili powder
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1 tablespoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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1/2 teaspoon cayenne pepper (optional, to taste)
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1 (14.5 oz) can diced tomatoes
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2 tablespoons tomato paste
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2 cups beef broth
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Salt and pepper, to taste
Optional Toppings:
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Chopped onions
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Cheddar cheese
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Jalapeño slices
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Sour cream
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Cornbread on the side
Instructions
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Brown the beef (optional but recommended):
Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Working in batches, sear beef cubes until browned on all sides (about 5–6 minutes per batch). Transfer to slow cooker. -
Sauté aromatics:
In the same skillet, add onion and sauté until softened (3–4 minutes). Stir in garlic and cook for 1 more minute. Add to slow cooker. -
Mix in spices and liquids:
Add chili powder, cumin, paprika, oregano, and cayenne to the slow cooker. Stir in diced tomatoes, tomato paste, and beef broth. Mix to combine. -
Slow cook:
Cover and cook on Low for 6–7 hours or High for 4–5 hours, until beef is tender and flavors are well developed. -
Serve:
Ladle into bowls and top with your favorites — cheese, onions, jalapeños, or a dollop of sour cream. Serve hot with cornbread or tortillas.
Notes
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For a thicker chili, remove lid in the last 30 minutes to let it reduce.
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Prefer it spicy? Add more cayenne or a chipotle pepper in adobo.
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This chili is even better the next day — perfect for meal prep!