Ingredients
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For the Chili:
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2 lbs Chuck Roast, cut into 1-inch cubes
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2 tablespoons Olive Oil
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1 large Onion, chopped
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2 Bell Peppers (1 Green, 1 Red), chopped
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4 cloves Garlic, minced
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2 tablespoons Chili Powder (Texas-style blend preferred)
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2 tablespoons 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 taste)
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1/4 teaspoon Ground Cinnamon
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1 (28 oz) can Crushed Tomatoes
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1 (14.5 oz) can Diced Tomatoes, undrained
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1 cup Beef Broth
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2 tablespoons Tomato Paste
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1 tablespoon Apple Cider Vinegar
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1 teaspoon Brown Sugar
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Salt and Black Pepper to taste
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Optional: 1-2 Chipotle Peppers in Adobo Sauce, finely chopped (for extra smokiness and heat)
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Instructions
- Prepare the Beef: Pat the cubed chuck roast dry with paper towels. Season generously with salt and black pepper. Drying the beef is crucial for getting a good sear, which adds layers of flavor to the chili.
- Sear the Beef (Crucial Step!): Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until nicely browned. Don’t overcrowd the pan; searing in batches ensures proper browning. This searing step is not just about color; it’s about developing rich, caramelized flavors that are fundamental to authentic Texas chili. Remove the seared beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet (no need to clean it, those browned bits are flavor!), add the chopped onion and bell peppers. Sauté over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper, and cinnamon. Cook for 1 minute more, stirring constantly, until fragrant. This step, often called “blooming the spices,” releases their essential oils and intensifies their flavors, creating a more aromatic and flavorful chili.
- Deglaze the Pan (Flavor Booster!): Pour in the beef broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will enrich the chili. Simmer for a minute to incorporate all the flavorful bits into the broth.
- Combine in Slow Cooker: Transfer the sautéed vegetables, spices, and deglazing liquid to your slow cooker. Add the seared beef, crushed tomatoes, diced tomatoes (undrained), tomato paste, apple cider vinegar, and brown sugar. Stir everything together to combine all the ingredients.
- Slow Cook to Perfection: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The longer cooking time on low allows the flavors to meld and deepen beautifully, and the chuck roast to become incredibly tender. If cooking on high, check for tenderness after 4 hours and adjust cooking time as needed.
- Shred Beef (Optional but Recommended): After cooking, you can leave the beef cubes as they are for a chunkier chili, or for a more traditional Texas chili texture, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine.
- Adjust Seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to reach your desired flavor profile. If you want a richer, deeper flavor, you can add a tablespoon of unsweetened cocoa powder or a splash of dark beer at this stage.
- Serve Hot: Serve your Slow Cooker Texas Style Chili hot, garnished with your favorite toppings. See the “How to Serve” section below for delicious serving suggestions!
Nutrition
- Serving Size: one normal portion
- Calories: 450-550
- Fat: 25-30g
- Carbohydrates: 20-25g
- Fiber: 5-7g
- Protein: 40-45g