Crockpot Chili Texas Style
Crockpot Chili Texas Style
Ingredients
For the Spice Blend
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 1/2 teaspoon dried Mexican oregano, crushed between hands
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Chili
- 32 fluid ounces beef broth
- 1 pound ground beef, 80/20 chuck recommended
- 1 tablespoon avocado oil, as needed for sautéing
- 1/2 onion, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 1 tomato, diced
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon
For the Thickener
- 1/4 cup water, or enough to create a slurry
- 2 tablespoons masa corn flour
Optional Additions and Garnishes
- 1 cup pinto beans, cooked, or as desired
- 1/2 cup shredded cheddar cheese, for garnish
- 1/4 cup white onion, diced, for garnish
- 1/4 cup jalapeños, sliced, for garnish
- 1 serving crackers, for serving
Instructions
- 1
In a small bowl, combine the chili powder, paprika, dried Mexican oregano (crush it between your hands before adding), ground cumin, cayenne pepper, salt, black pepper, garlic powder, and onion powder. Mix well and set aside.
⏱️ 5 min
- 2
Pour 32 fluid ounces of beef broth into the slow cooker.
⏱️ 1 min
- 3
Place 1 pound of ground beef (80/20 chuck recommended) in a large pan over high heat. Break up the beef and brown it thoroughly, about 5-7 minutes.
⏱️ 7 min
- 4
Once the ground beef is browned, drain any excess fat and transfer it into the slow cooker with the beef broth.
⏱️ 2 min
- 5
In the same pan used for the beef, add 1 tablespoon of avocado oil. Add the diced 1/2 onion and sauté until lightly softened, about 3-5 minutes.
⏱️ 5 min
- 6
Add the diced green bell pepper and minced 5 garlic cloves to the pan and continue to sauté for another 2-3 minutes. Next, add the diced 1 tomato to release its liquid. Stir in 1/4 cup tomato paste, 2 tablespoons Worcestershire sauce, and 1 tablespoon beef bouillon. Mix everything together and cook until well combined and slightly reduced, about 5 minutes.
⏱️ 10 min
- 7
Pour the sautéed vegetable mixture into the slow cooker with the beef and broth.
⏱️ 1 min
- 8
Add the entire prepared spice blend into the slow cooker. Stir to combine all ingredients thoroughly.
⏱️ 2 min
- 9
Cover the slow cooker and cook on low for 3 hours and 30 minutes, or on high for 1 hour and 45 minutes.
⏱️ 210 min
- 10
After 3 hours and 30 minutes of cooking, in a small bowl, add about 1/4 cup of water and 2 tablespoons of masa corn flour. Whisk well until there are no lumps and it forms a smooth slurry.
⏱️ 3 min
- 11
Pour the masa slurry into the chili in the slow cooker and stir well to incorporate. Continue to cook for an additional 15 minutes to allow the chili to thicken.
⏱️ 15 min
- 12
If making chili with beans, add 1 cup of cooked pinto beans to the chili in the slow cooker and mix thoroughly.
⏱️ 1 min
- 13
Ladle the chili into bowls.
⏱️ 1 min
- 14
Top the chili with shredded cheddar cheese, diced white onion, and sliced jalapeños. Serve with crackers on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chili Texas Style
For the Spice Blend
- 4 tablespoons chili powder
- 2 tablespoons paprika
- 1/2 teaspoon dried Mexican oregano, crushed between hands
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Chili
- 32 fluid ounces beef broth
- 1 pound ground beef, 80/20 chuck recommended
- 1 tablespoon avocado oil, as needed for sautéing
- 1/2 onion, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 1 tomato, diced
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon beef bouillon
For the Thickener
- 1/4 cup water, or enough to create a slurry
- 2 tablespoons masa corn flour
Optional Additions and Garnishes
- 1 cup pinto beans, cooked, or as desired
- 1/2 cup shredded cheddar cheese, for garnish
- 1/4 cup white onion, diced, for garnish
- 1/4 cup jalapeños, sliced, for garnish
- 1 serving crackers, for serving
Instructions
- 1
In a small bowl, combine the chili powder, paprika, dried Mexican oregano (crush it between your hands before adding), ground cumin, cayenne pepper, salt, black pepper, garlic powder, and onion powder. Mix well and set aside.
⏱️ 5 min - 2
Pour 32 fluid ounces of beef broth into the slow cooker.
⏱️ 1 min - 3
Place 1 pound of ground beef (80/20 chuck recommended) in a large pan over high heat. Break up the beef and brown it thoroughly, about 5-7 minutes.
⏱️ 7 min - 4
Once the ground beef is browned, drain any excess fat and transfer it into the slow cooker with the beef broth.
⏱️ 2 min - 5
In the same pan used for the beef, add 1 tablespoon of avocado oil. Add the diced 1/2 onion and sauté until lightly softened, about 3-5 minutes.
⏱️ 5 min - 6
Add the diced green bell pepper and minced 5 garlic cloves to the pan and continue to sauté for another 2-3 minutes. Next, add the diced 1 tomato to release its liquid. Stir in 1/4 cup tomato paste, 2 tablespoons Worcestershire sauce, and 1 tablespoon beef bouillon. Mix everything together and cook until well combined and slightly reduced, about 5 minutes.
⏱️ 10 min - 7
Pour the sautéed vegetable mixture into the slow cooker with the beef and broth.
⏱️ 1 min - 8
Add the entire prepared spice blend into the slow cooker. Stir to combine all ingredients thoroughly.
⏱️ 2 min - 9
Cover the slow cooker and cook on low for 3 hours and 30 minutes, or on high for 1 hour and 45 minutes.
⏱️ 210 min - 10
After 3 hours and 30 minutes of cooking, in a small bowl, add about 1/4 cup of water and 2 tablespoons of masa corn flour. Whisk well until there are no lumps and it forms a smooth slurry.
⏱️ 3 min - 11
Pour the masa slurry into the chili in the slow cooker and stir well to incorporate. Continue to cook for an additional 15 minutes to allow the chili to thicken.
⏱️ 15 min - 12
If making chili with beans, add 1 cup of cooked pinto beans to the chili in the slow cooker and mix thoroughly.
⏱️ 1 min - 13
Ladle the chili into bowls.
⏱️ 1 min - 14
Top the chili with shredded cheddar cheese, diced white onion, and sliced jalapeños. Serve with crackers on the side.
⏱️ 2 min