Name: Slow Cooker Texas Chili Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Tex-Mex
Ingredients: 3 dried ancho chili peppers, stems and seeds removed; 3 dried pasilla chili peppers, stems and seeds removed; 2 dried guajillo chili peppers, stems and seeds removed; 2 dried chipotle peppers, stems and seeds removed; 1 tablespoon olive oil; 2 pounds chuck roast beef, cut into 1-inch cubes; Salt and black pepper, to taste; 1 small white onion, diced; 3 cloves garlic, minced; 1 tablespoon Mexican oregano; 1 teaspoon ground cumin; 4 cups low sodium beef broth; 2-4 tablespoons masa harina, depending on desired thickness; Lime wedges; Cilantro, fresh; Diced onion

If you’re craving a rich, hearty chili that fills your kitchen with the most comforting aromas, this Slow Cooker Texas Chili Recipe is absolutely the way to go. It’s a classic that gets even better when cooked low and slow, letting those smoky dried chilies and tender beef meld into something truly special. Whenever I make this, it feels like a warm hug on a chilly evening—perfect for weekend dinners or when you want a satisfying meal waiting for you after a busy day.

What makes this Slow Cooker Texas Chili Recipe stand out is its deep, layered flavor from toasting and soaking four types of dried chilies. And the slow cooker magic? It makes the beef so tender it practically falls apart at the touch of your fork. You’ll appreciate how hands-off this is once everything’s simmering, giving you the freedom to relax while it does its thing. Trust me, once you try this, it’ll quickly become one of your go-to comfort food recipes.

Ingredients You’ll Need

Each ingredient in this Slow Cooker Texas Chili Recipe has a purpose, working together to create a balanced and robust bowl of chili. From the blend of dried chilies that give it heat and smokiness, to the masa harina that thickens the stew perfectly, these components are essential. When shopping, look for good quality dried chilies and fresh spices to get that authentic flavor popping.

Dried ancho chili peppers: These add a mild heat with fruity undertones—toast them gently to bring out their depth.
Dried pasilla chili peppers: They contribute a rich, slightly smoky flavor that complements the other chilies.
Dried guajillo chili peppers: Bright and tangy, these chilies add a nice balance to the smokiness.
Dried chipotle peppers: Smoky and spicy, chipotles bring that signature heat you expect in Texas-style chili.
Olive oil: You’ll want this to sear the beef and sauté the aromatics, helping develop layers of flavor.
Chuck roast beef: This cut works beautifully in slow cooking—it’s flavorful and gets wonderfully tender when cooked low and slow.
Salt and black pepper: Simple seasonings that elevate all the other ingredients without overpowering them.
White onion: Adds sweetness and a little bite after being softened during cooking.
Garlic: Minced for that essential savory punch that rounds out the dish.
Mexican oregano: Different from regular oregano, this has a slightly more robust flavor perfect for chili.
Ground cumin: Brings in a warm earthiness that’s foundational to chili flavor.
Low sodium beef broth: The cooking liquid that adds richness without too much salt.
Masa harina: This traditional corn flour is your secret weapon for thickening the chili naturally and adding a subtle corn flavor.
Lime wedges, cilantro, diced onion: Fresh garnishes to brighten the chili and add fresh texture.

Variations

I love how adaptable this Slow Cooker Texas Chili Recipe is, so don’t hesitate to tweak it to match your taste or what you’ve got on hand. A little creativity can go a long way, and the slow cooker setup makes experimenting super easy. Here are a few of my favorite variations I’ve tried that you might want to explore too.

Vegetarian version: Swap the beef broth for vegetable broth and use hearty mushrooms or textured vegetable protein. I once made this for a friend who’s vegetarian, and it was such a hit that nobody missed the meat!
Spice level: Adjust the number of chipotle peppers or add a fresh jalapeño for extra heat. I usually keep it mild for family meals but crank it up when I have friends over who like it spicy.
Smoky bacon addition: Adding some diced bacon at the start enhances that smoky flavor. It’s an indulgence I treat myself to on weekends.
Use ground beef instead: If you want a quicker sear, ground chuck works well but cook it thoroughly before adding the broth.
Swap masa harina for cornmeal: In a pinch, this thickener works, but masa harina gives a more authentic texture.

How to Make Slow Cooker Texas Chili Recipe

Step 1: Toast and Soak the Chilies for Maximum Flavor

Start by warming up a dry skillet over medium heat, then toast your dried ancho, pasilla, guajillo, and chipotle peppers for about 1-2 minutes on each side. You’ll know they’re ready when your kitchen fills with a warm, smoky aroma—don’t rush this part! Once toasted, soak them in hot water for 20 minutes to rehydrate and soften, which makes them easier to blend into a smooth chili paste.

Step 2: Brown the Beef for Deep, Rich Flavor

While the peppers soak, heat olive oil in your Dutch oven or large skillet and sear the chuck roast cubes in batches. Make sure the beef gets a nice brown crust on each side—that caramelization adds so much taste depth to the chili. Season with salt and pepper as you go, then set the browned beef aside on a plate. This step might take a bit longer but it’s worth it for the flavor payoff!

Step 3: Build the Flavor Base with Aromatics

In the same pot, toss in the diced onion and cook over medium heat until softened and translucent—about 5 minutes. This is when your kitchen starts to smell irresistible! Add the minced garlic and cook for another minute until fragrant, stirring constantly so it doesn’t brown or burn. This combo forms the savory backbone of your chili.

Step 4: Create the Chili Paste and Combine

Drain the softened chilies (but make sure to discard the soaking water – it can be bitter) and blend them with ½ cup fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper until it’s a smooth, thick paste. Then, add this chili paste along with your beef broth, seared beef, and masa harina back to your pot. Give it a good stir—the masa harina will naturally thicken the chili as it cooks.

Step 5: Slow Cook and Let the Magic Happen

Bring everything to a boil over medium-high heat, then reduce to low. Cover the pot and let your chili simmer gently for 3 to 4 hours, stirring occasionally to keep things cozy and to prevent sticking. This slow simmer is key to tenderizing the beef and marrying all those bold flavors—when it’s done, the meat should practically melt in your mouth.

Step 6: Final Seasoning and Ready to Serve

Before serving, taste your chili and add salt and pepper as needed. Sometimes it needs a little extra brightness, so a squeeze of fresh lime juice just before serving can really lift the flavors. Now you’re ready to dig in!

How to Serve Slow Cooker Texas Chili Recipe

The image shows an arrangement of ingredients on a white marbled surface. There are three long, dark red dried chilies placed vertically on the left side. Next to them is a whole white onion at the top, with a small bunch of fresh green cilantro just below it. To the right, four small white bowls are neatly placed. The top bowl contains golden yellow oil, the middle bowl holds ground black pepper, the smaller bowl below it has a mix of red chili powder and salt, and the bottom bowl is filled with diced white onions. At the right side, a larger white bowl is full of dark red raw beef chunks. At the bottom right corner, there is a half lime with a bright green peel and light green inside, and near the bowls, a whole bulb of garlic is placed. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always love topping this chili with fresh diced onions, chopped cilantro, and a generous squeeze of lime. These fresh garnishes add a burst of brightness and crunch that perfectly balances the rich, smoky chili. Sometimes I also add a dollop of sour cream or shredded cheddar for extra creaminess—totally optional but delicious!

Side Dishes

For sides, I keep it classic: crunchy tortilla chips for dipping, warm cornbread to soak up every last drop, or a fresh green salad to lighten things up. If I’m feeling fancy, I serve it with roasted sweet potatoes or even baked potatoes—both are great with the chili ladled on top.

Creative Ways to Present

Hosting a casual dinner? Try serving your Slow Cooker Texas Chili Recipe in mini bread bowls or over baked potatoes for an interactive meal everyone loves. I’ve even used it as a topping for nachos at game day parties—it’s such a crowd-pleaser that way. Let your imagination run wild; chili is one of those dishes that welcomes creativity.

Make Ahead and Storage

Storing Leftovers

After enjoying your chili, transfer any leftovers to airtight containers and refrigerate. It keeps beautifully for up to 4 days. I like to cool it slightly before placing it in the fridge to keep the texture intact. It’s great for easy lunches or dinners later in the week.

Freezing

This chili freezes really well too! Just portion it into freezer-safe containers or bags, label them, and pop them in the freezer for up to 3 months. I’ve found that freezing works especially well if I want to make a big batch and save some for busy days when cooking from scratch just isn’t an option.

Reheating

When reheating, I prefer to do it gently on the stovetop over low heat, stirring occasionally to prevent sticking and help everything warm evenly. You can add a splash of beef broth or water if it feels too thick. Microwaving works as well—just heat in short bursts, stirring in between to maintain that great texture.

FAQs

Can I use canned chilies instead of dried for the Slow Cooker Texas Chili Recipe?

You can substitute canned chilies, but the flavor profile will be less complex and smoky, since toasting and soaking dried chilies is key to developing depth. If you’re in a pinch, mild canned chilies can work, but try to use a mix that mimics the dried combination for the best results.
Do I need to soak the dried chilies before using?

Yes, soaking the toasted dried chilies in hot water softens them so they blend into a smooth, flavorful paste without gritty bits. It also helps mellow the heat and unlock their full flavor potential, which is essential in this Slow Cooker Texas Chili Recipe.
Can I use a pressure cooker instead of a slow cooker?

You sure can! Cooking time will be significantly reduced—around 45 minutes to an hour under pressure. Just keep an eye on the meat’s tenderness and adjust seasoning after cooking. However, for the most tender, melt-in-your-mouth texture, slow cooking is hard to beat.
What is masa harina and can I skip it?

Masa harina is a corn flour used to thicken and add a subtle corn flavor to the chili. While you can skip it, your chili might be thinner and miss that traditional texture. If you don’t have it, cornstarch or regular flour mixed with water can be a stand-in, but I recommend trying masa harina for authenticity.
What cut of beef is best for making this chili?

Chuck roast is ideal because it’s well-marbled and becomes tender when slow-cooked. It delivers rich flavor and the right texture to really make this Slow Cooker Texas Chili Recipe shine. Other tougher cuts like brisket or short ribs can also work well.

Final Thoughts

Honestly, this Slow Cooker Texas Chili Recipe feels like a celebration of everything I love about comfort food—it’s smoky, hearty, and incredibly satisfying without being fussy. I’m always amazed at how a few simple ingredients and time can transform into something so flavorful and nourishing. If you haven’t made it yet, I encourage you to give it a try; your slow cooker will do most of the work, and you’ll enjoy every spoonful of that tender, spicy goodness. It’s the kind of meal that brings people together and keeps you coming back for more.