Hearty chunks of beef make up this amazing Slow Cooker Texas Beef Chili. No beans, just flavor! This is a chili everyone will love!
It’s that time of year where chili cook-offs beg your entry, and the thought of sitting down to enjoy a delicious homemade chili sounds drool-worthy. We love a good Texas chili. No beans. Just beef and the veggies. We love cooking it in a slow cooker so it can stew all day and fill the house with that to-die-for smell. By the time we sit down with the bowl we’re absolutely ravenous.
This chili is so hearty and soul warming, perfect for a crisp fall evening. And it’s the perfect excuse to eat cornbread which is always going to be amazing. This is our take on Texas Chili. There are, of course, many versions of Texas chili out there, but the important part is that there’s just beef, and no beans: the definition of a good Texas style chili.
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Texas vs. Classic Chili:
Texas chili stays as close as possible to the original translation of chili con carne: chili with meat. You won’t typically find beans or other fillers in a traditional Texas chili, but everyone has their own interpretation.
Classic chili is probably what most people think of when talking about chili. It typically has ground beef, beans, tomatoes, and a lot of flavorful toppings.
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Spice Level of Slow Cooker Texas Beef Chili:
Chili can range from mild to HOT HOT HOT! This chili has a fairly mild to medium spice level, which should be easily tolerable to most.
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Storage and Reheating Instructions:
Store leftovers in an airtight container in the fridge for up to 5 days. Heat in a saucepan on the stove over medium-low heat until warmed through.
If you like this recipe, you may be interested in these other delicious chili recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Have made this recipe multiple times for family and have tripled and quadrupled it for large gatherings at home. Everyone has loved it. It does, based on the original recipe, make more of a soup than a chili. I note that the current version of your recipe contains cornstarch to thicken. However, for those who are still using the original recipe I have a suggestion: strain the chili and collect the broth; add canned corn, drained black beans and rotisserie chicken, shredded, to the chili broth. Voila! You have a really good tortilla soup. Two meals from one recipe.
Got it cooking as we speak. One of the knit picky things I just have to poke at is in the traditional sense of Texas chili of course you won’t find beans, but you also won’t find any kind of tomato paste, diced tomatoes any of that. The sauce would be made up of dried up peppers. Traditionally speaking of course not everything has to stay traditional. I personally enjoy both but at least from the smells I was getting from putting it together this recipe is gonna be a home run.
Hi Rachel,
Thank you for this wonderful Texas chili recipe! I am cooking it in my crockpot for Super Bowl dinner and the whole house smells amazing. I have made many types of chili over the past 40 years and this will be a favorite.
I was reading some of the comments about your appearance and shame on the person who said them. You are a beautiful young woman dealing with a disabling condition and I admire your strength and fortitude. My own daughter has been dealing with Type 1 diabetes for the past 23 years and has dealt with all sorts of ignorant comments and judgements. She is now almost 30 years old and is beautiful inside and out. She is my hero!
Anyway, ignore the petty comments about your grey hair because they are ridiculous.
Keep on cooking your wonderful recipes and thank you for sharing them.