The Slow Cooker Texas Chili is more than just a meal; it’s a part of the rich history and culture of the Lone Star State. Chili has been a staple of Texan cuisine since the mid-1800s, with cowboys and settlers cooking up savory stews over open flames on the range.
The origins of chili are often disputed, with different regions claiming credit as the birthplace of this iconic dish. One popular theory is that chili was first created by cowboys on cattle drives, who would combine dried beef, suet, and chili peppers to make a hearty stew that could be eaten on the go.
As time passed, chili slowly evolved into the dish we know today, with each region adding their own unique twist. The Slow Cooker Texas Chili recipe combines a hearty combination of chuck beef, pork sausage, and beans, mixed with aromatic spices like chili powder, cumin, and smoked paprika.
Slow cooking this delicious chili allows for all the flavors to blend together, creating a perfectly tender and flavorful meal that will have your taste buds dancing. As a finishing touch, top with sour cream, chopped onions, and shredded cheese for a truly authentic Texan experience.
Whether you’re hosting a Texas-style BBQ or looking for a hearty meal that the whole family will enjoy, Slow Cooker Texas Chili is the perfect dish to fill your home with the delicious aroma and the flavors of the Sleeping Lonestar State.
Ask the Chef: Pro Tips for making Slow Cooker Texas Chili
Choose the Right Meat
Chuck beef and pork sausage are recommended to make this chili, but feel free to experiment with other meats like ground turkey or chicken if you prefer. Just make sure to use a meat with sufficient fat content to keep the chili moist and flavorful.
Sauté Your Veggies
Sautéing the onion, garlic, and peppers before adding them to the slow cooker will help to bring out their flavors and prevent the chili from tasting like raw vegetables.
Add Some Spice
Chili powder, ground cumin, smoked paprika, and jalapeno pepper are used to add heat and flavor to the chili, but feel free to adjust the spice level to your taste by adding more or less of each ingredient.
Use Beef Broth for Flavor
Beef broth adds depth of flavor to the chili, but if you don’t have any on hand, you can use chicken broth or vegetable broth instead.
Thicken the Chili
To thicken the chili, make a slurry by mixing masa harina with water, then adding it to the chili and stirring well. Cook for an additional 15-20 minutes or until the chili has thickened to your desired consistency.
Top with Your Favorite Toppings
Shredded cheese, sour cream, and chopped onions are classic toppings for chili, but feel free to get creative and add your own toppings like avocado, cilantro, or jalapeno slices.
Cooking Time May Vary
Cooking times may vary depending on your slow cooker. Check the chili periodically to ensure it’s not burning or sticking to the sides, and adjust your cooking time as needed.
How Many Calories are in Slow Cooker Texas Chili?
8 Servings per Recipe
- Total Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Cholesterol: 109mg
- Sodium: 1071mg
- Total Carbohydrates: 29g
- Dietary Fiber: 8g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 32g
What Drinks Pair Best with Texas Slow Cooker Chili.?
Wine pairing: A suitable wine pairing for Texas Slow Cooker Chili would be Zinfandel. The robust flavors of Zinfandel pair beautifully with the bold and spicy flavors of the chili.
Beer pairing: A suitable beer pairing for Texas Slow Cooker Chili Recipe would be a hoppy American IPA or a malty Brown Ale. Both styles have enough body and flavor to stand up to the rich and spicy flavors of the chili. The hops in the IPA will cut through the fattiness of the meat and the maltiness of the Brown Ale will complement the smoky and savory notes of the dish.
Cocktail pairing: A classic Margarita or a Paloma would pair well with the Texas Slow Cooker Chili recipe. Both cocktails have a refreshing citrus flavor that complements the richness of the chili. Their acidity also helps cut through the heaviness of the dish and balances its spiciness.
How to Make Slow Cooker Texas Chili
- 1 lb Chuck beef
- 1 lb Pork sausage
- 1 Large onion, diced
- 2 Garlic cloves, minced
- 1/2 Red bell pepper, diced
- 1/2 Green bell pepper, diced
- 1 Jalapeno pepper, seeded and minced
- 1 (15 oz) can of Black Beans
- 1 (15 oz) can of Kidney Beans
- 1 (28 oz) can of Diced Tomatoes
- 2 Tbsp Chili Powder
- 1 Tbsp Ground Cumin
- 1 Tbsp Smoked Paprika
- 1 Tsp Salt
- 1/2 Tsp Black pepper
- 3 Cups Beef broth
- 1/4 Cup Masa Harina
- 1/4 Cup Water
- Shredded cheese, sour cream, chopped onions, for topping (optional)
- In a skillet, brown the beef and sausage over medium heat until no longer pink. Drain the excess fat and transfer to a slow cooker.
- Add onion, garlic, red and green bell pepper, jalapeno pepper, black beans, kidney beans, diced tomatoes with their juice, chili powder, ground cumin, smoked paprika, salt, black pepper and beef broth to the slow cooker.
- Stir everything together.
- Cover and cook on a low heat for 6-8 hours or on high heat for 3-4 hours.
- Mix masa harina with water in a bowl to create a slurry. Stir the mixture into the chili to thicken it up.
- Cover and cook for another 15-20 minutes, until the chili has thickened up.
- Serve hot, topped with shredded cheese, sour cream, and chopped onions, if desired.