Slow Cooker Texas Chili
This Slow Cooker Texas Chili is a hearty, flavor-packed dish that simmers all day, perfect for winter nights!
Servings: 6 servings
Ingredients
- 2 pounds lean beef chuck cubed
- 2 tablespoons flour
- 1 tablespoon canola oil
- 1 onion minced
- 1 to 2 jalapeño peppers minced
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 can chopped green chiles drained
- 3 tablespoons ancho chili powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 3 cups beef stock fat-free and low-sodium
- 28 ounces diced tomatoes with juice (canned)
- Green onions chopped (for topping)
- Greek yogurt fat-free, for topping
Instructions
- In a large skillet over medium-high heat, add the canola oil. Once hot, add the cubed beef chuck. Sprinkle with flour and sauté until the beef is browned on all sides.
- In the same skillet, add the minced onion, jalapeño peppers, and garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
- Transfer the browned beef and sautéed vegetables to the slow cooker. Add the ground cumin, chopped green chiles, ancho chili powder, crushed red pepper flakes, dried oregano, beef stock, and diced tomatoes with their juice. Stir until everything is well combined.
- Cover the slow cooker and set it on low for 6-8 hours or high for 4-5 hours.
- Once the cooking time is up, taste the chili and adjust the seasoning if necessary.
- Ladle the chili into bowls and top with chopped green onions and a dollop of Greek yogurt. Enjoy it with your favorite cornbread or tortilla chips for a complete meal!
Equipment
- Slow Cooker
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Notes
- Consider prepping ingredients the night before for convenience.
- Chili tastes even better the next day, so make it in advance!
- Use vegetable broth and mushrooms for a vegetarian version.