Slow-Cooker Texas Chili


Happy TGIF to you, I hope you have had a great week and are ready to relax or do whatever you like to do, on your time. Are you watching the baseball league championship series this weekend, of course you are. Since I live in the West, I am cheering for my Los Angeles Dodgers to beat the Milwaukee Brewers. On Saturday the American league championship will get underway with the Boston Red Sox taking on the Houston Astros.

So since you will be watching baseball, I have just the recipe that could be great for bringing to a party or just having a party for yourself! Slow cooking Texas chili is what it’s all about, so good, great comfort food! As the title suggest, a slow cooker is what is required and about 7 hours of cooking time. So this recipe doesn’t quite fit my pre-requisite of quick weeknight meal, however you can prep the night before and set it to cook during the day, see easy. This recipe doesn’t contain beans and I know for a lot of chili enthusiast that could be seen as sacrilegious, but my tum cannot handle the beans, but if yours can throw em’ in. The texture will almost be like a velvety stew, so it might also be good over rice. But the flavor is extremely delicious, with the heat of the chilis and chili powder blending with the sweetness of brown sugar, awesome!

I made some cornbread to accompany the chili of course with melted butter and honey dripping down the sides, you have too, its like eating a taco without the shell. It was all very good. Since you’ll be watching the baseball games, and if you like to live life large like I do, throw some of that bad boy chili on some dogs and really get your party groovin’.

Have a great weekend and thanks for reading.


  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • 2 tablespoons packed light brown sugar
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, smashed
  • 2 4.5-ounce cans chopped green chiles, drained
  • 1 tablespoon ground cumin
  • 3/4 cup chili powder
  • 1 14-ounce can diced tomatoes with chiles
  • 1 to 2 tablespoons green hot sauce
  • Sliced scallions, fresh cilantro and/or sour cream, for topping


Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.

Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired.

2 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

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