Slow Cooker Texas Chili Recipe
This Slow Cooker Texas Chili is a rich, flavorful stew featuring a blend of dried chili peppers, tender chuck roast beef, and aromatic spices. Toasting and soaking the chili peppers create a deep, smoky base, while slow cooking ensures the beef becomes melt-in-your-mouth tender. Perfectly garnished with lime wedges, cilantro, and diced onion, this hearty chili is ideal for comforting meals and gatherings.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
Dried Chilies
- 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
Main Ingredients
- 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
Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the Chilies: Add the dried ancho, pasilla, guajillo, and chipotle peppers to a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant, then remove and let them cool.
- Soak the Chilies: Bring a medium pot of water to a boil, then remove from heat. Submerge the toasted dried peppers in the hot water, cover, and let them soak for 20 minutes until softened.
- Sear the Beef: While the peppers soak, heat olive oil in a large Dutch oven over medium heat. In batches, sear the beef cubes on all sides until well browned. Season with salt and black pepper, then transfer the browned beef to a plate.
- Sauté Onion and Garlic: Return the Dutch oven to medium heat and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Prepare the Chili Paste: Drain the soaked peppers (discard the soaking water) and place them in a blender with ½ cup of fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and paste-like.
- Combine Ingredients: Return the seared beef to the Dutch oven, pour in the beef broth, and stir in the blended chili paste and masa harina. Bring everything to a boil over medium-high heat, then reduce heat to low.
- Simmer the Chili: Cover the pot and let the chili simmer gently for 3 to 4 hours, stirring occasionally. Cook until the beef is very tender and falls apart easily.
- Season and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with lime wedges, fresh cilantro, and diced onion for added freshness and flavor.
Notes
- Adjust the amount of masa harina to reach your desired chili thickness.
- For extra smoky flavor, consider adding a chipotle pepper in adobo sauce.
- Serve with warm cornbread or tortilla chips for a complete meal.
- Leftover chili tastes even better the next day as flavors meld.
- Be sure to remove stems and seeds from dried chilies to avoid bitterness.
Keywords: Texas chili, slow cooker chili, beef chili, chili recipe, Tex-Mex stew, dried chili peppers, hearty chili
Find it online: https://mjrecipe.com/slow-cooker-texas-chili-recipe/