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A rustic bowl of authentic Texas chili, showcasing large, tender pieces of beef in a deep red, thick sauce, ready to be served.

Slow Cooker Texas Style Chili (The BEST No-Bean Recipe!)

This Slow Cooker Texas Style Chili is the ultimate no-bean chili! Made with tender beef chuck roast and a rich, savory spice blend, it's a hearty and authentic Texas classic made easy in your crockpot.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless beef chuck roast cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1/4 cup dark chili powder
  • 2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper or more, to taste
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 4 cups beef broth low-sodium
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Large Skillet

Method
 

  1. Pat the beef cubes dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until well-browned. Transfer the seared beef to the slow cooker.
  2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook, stirring constantly, for 1 minute to toast the spices.
  4. Stir in the flour and tomato paste and cook for 1 minute. Gradually whisk in the beef broth until smooth. Bring the mixture to a simmer.
  5. Pour the gravy over the beef in the slow cooker. Add the bay leaves and stir to combine. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
  6. Remove the bay leaves and season with additional salt and pepper to taste. If desired, thicken the chili by cooking on high with the lid off for the last 30 minutes. Serve hot with your favorite toppings.

Notes

Flavor Tip: For an even deeper, more complex flavor, you can add 1-2 tablespoons of masa harina mixed with a little water during the last 30 minutes of cooking to thicken the chili and add a subtle corn flavor.
Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.