Best Crock Pot Texas Chili Recipes

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BEST SLOW COOKER TEXAS CHILI



Best Slow Cooker Texas Chili image

This Texas Chili recipe is out of the world delicious. This Chili Recipe is a classic cold weather food. Best chili recipe.

Provided by All She Cooks

Categories     Main Course     Main dishes     Soup

Time 6h10m

Number Of Ingredients 12

4 pounds ground beef
28 ounce can stewed tomatoes
2 large onions (chopped)
4 cloves garlic (chopped)
1/2 cup all-purpose flour
1/2 cup chili powder
12 ounce can beer
2 tablespoons oregano
2 tablespoons cumin
1 tablespoon cayenne
2 teaspoon salt
2 15 ounce cans ranch beans

Steps:

  • Saute onions and garlic in oil. Brown meat and add ingredients, except for beans. Simmer for two hours and then add beans before serving.
  • Alternative method of cooking- saute onions and garlic, brown meat and then add all ingredients to a slow cooker. Cook for 4-6 hours and enjoy!

Nutrition Facts : Calories 1594 kcal, Carbohydrate 83 g, Protein 95 g, Fat 99 g, SaturatedFat 37 g, Cholesterol 333 mg, Sodium 3046 mg, Fiber 24 g, Sugar 12 g, ServingSize 1 serving

SLOW COOKER TEXAS CHILI



Slow Cooker Texas Chili image

Rich and full of warm heat, this slow cooker Texas style chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth!

Provided by Rachel Gurk

Categories     Slow Cooker

Time 6h40m

Number Of Ingredients 20

2 tablespoons oil ((avocado, olive, or vegetable))
3 pounds beef chuck, cut into bite-sized cubes
2 1/2 cups diced yellow onions (about 3-4 small to medium yellow onions)
2 cups diced celery (about 6-7 stalks of celery)
2 jalapeños, diced ( (remove seeds for less spicy chili))
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 full recipe of chili seasoning ( (see recipe below))
2 teaspoons dark or light brown sugar
1 teaspoon oregano
2 tablespoons tomato paste
1 bottle (12 oz.) dark beer, (such as Negra Modelo)
1 can (28 oz.) crushed tomatoes
1 can (14.5 oz.) diced tomatoes, undrained
1 bay leaf
1/2 cup minced fresh parsley
1/2 cup minced fresh cilantro
2 tablespoons masa harina, more if desired/needed ( (see notes))
Optional toppings: jalapeño, cilantro, sour cream or Greek yogurt, cheese

Steps:

  • In a large skillet, heat oil over medium-high heat. When hot, add meat in a single layer (you'll need to cook it in batches). Brown for 1-2 minutes on each side and then move to slow cooker. Continue this process, adding more oil to pan if needed, until all meat is browned and in slow cooker.
  • In the same pan, add onions, celery, jalapeño, salt, and pepper. Saute until celery is softened and onion is translucent. Add garlic and continue to cook for 1-2 minutes or until fragrant.
  • Add chili seasoning, brown sugar, and oregano and continue to cook, stirring, until fragrant (1-2 minutes). Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning. Add beer and cook for 4-5 minutes or until slightly reduced. Add this mixture to the slow cooker.
  • Add crushed tomatoes, diced tomatoes, and bay leaf. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove bay leaf and stir in parsley and cilantro. Sprinkle masa on top and stir in. If needed, add more (1 tablespoon at a time) to thicken chili further. Keep in mind it will thicken slightly if it continues to cook, and also as it cools.
  • Serve with your desired toppings.

Nutrition Facts : Calories 426 kcal, Carbohydrate 17 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 483 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 15 g, ServingSize 1 serving

REAL TEXAS CHILI



Real Texas Chili image

This chili contains no onions, beans or tomatoes. It is even better the next day. Season to your tastes as it may be too spicy for you. You can also add pinto beans, sour cream and lime juice, if desired.

Provided by AICIRTAP

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 2h20m

Yield 8

Number Of Ingredients 10

3 pounds boneless beef chuck roast - cut into 1 inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 ounce) cans beef broth, divided
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
  • In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
  • Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

Nutrition Facts : Calories 489.3 calories, Carbohydrate 4.9 g, Cholesterol 114 mg, Fat 37 g, Fiber 1.4 g, Protein 33.1 g, SaturatedFat 14 g, Sodium 740.9 mg, Sugar 0.3 g

SLOW-COOKER TEXAS CHILI



Slow-Cooker Texas Chili image

Provided by Food Network Kitchen

Time 7h30m

Yield 8 servings

Number Of Ingredients 13

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
Tortilla chips, for serving (optional)

Steps:

  • 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. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
  • Use the leftover chili to make Chili-Corn Casserole.

Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams

CROCK POT TEXAS CHILI



Crock Pot Texas Chili image

Make and share this Crock Pot Texas Chili recipe from Food.com.

Provided by Sandy Kay

Categories     Meat

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 -2 lb round steak (cut into 1 inch pieces)
1 medium onion (sliced)
1/2 cup water
3 tablespoons taco seasoning mix
1 (16 ounce) jar salsa
1 (7 ounce) can diced green chilies
corn chips
shredded cheddar cheese

Steps:

  • Place cut up steak in bottom of crock pot.
  • Cover with sliced onion.
  • Mix taco seasoning and water and pour over.
  • Dump in salsa and green chilies.
  • Cook on low 6-8 hours.
  • Put corn chips in bottom of bowl and cover with chili.
  • Top with cheese.

Nutrition Facts : Calories 273.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 82.8, Sodium 1492.7, Carbohydrate 13.3, Fiber 3.3, Sugar 6.6, Protein 26

WICK FOWLER'S AUTHENTIC TEXAS CHILI - BEST CHILI IN TEXAS!



Wick Fowler's Authentic Texas Chili - Best Chili in Texas! image

We all want to brag and say, "this is the best chili" I ever ate; but after 50 plus years of trying and searching different chili recipes this is the best I found for me. Try this first before adding "all" of the packets supplied and then add the "hot" for your own taste.. Don't use the RED PEPPER the first time, I like to use an extra onion, bell pepper, and a can of diced tomatos drained. This is at the bottom of the directions. After you go down this road the first time, heat it up to your likes the next time, but at least this way you have a base line to work from, I'm still on the base line. Try it, see what you think.

Provided by OneEyeJack

Categories     < 4 Hours

Time 1h30m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground beef (I like chili grind or cubed chuck roast)
46 ounces tomato juice, Campbell -
15 ounces diced tomatoes, -drained-
1 medium onion, chopped
1 medium bell pepper, chopped
3 garlic cloves, chopped

Steps:

  • Brown ground beef or cubed beef and add the onions,bell pepper and garlic-Drain the fat.
  • ADD the following and stir:.
  • 1 - 46 oz can of Campbell tomato juice.
  • 1 - 15 oz can diced tomatos - drained -.
  • ADD the seasoning packets, except RED PEPPER AND MASA. (Try the Masa the first time, you might like it, it changes the taste of the chile, I don't use it because of that reason).
  • COVER and simmer 30 minutes or until meat is tender. Stir occasionally.
  • For a thicker chili, stir the packet of Masa flour into 1/4 cup of warm water.
  • Stir into chili and simmer 30 minutes.

Nutrition Facts : Calories 389.3, Fat 23, SaturatedFat 8.9, Cholesterol 102.8, Sodium 705.5, Carbohydrate 15.3, Fiber 2.4, Sugar 11.1, Protein 30.9

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