Texas Style Chili
This Texas-style chili combines a custom spice blend of chili powder, paprika, cumin, and cayenne with ground beef and beef broth in a slow cooker for a rich, savory dish that's both traditional and convenient.
⚡Slow Cooker
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This Texas-style chili combines a custom spice blend of chili powder, paprika, cumin, and cayenne with ground beef and beef broth in a slow cooker for a rich, savory dish that's both traditional and convenient.
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In a small bowl, combine chili powder, paprika, dried Mexican oregano, ground cumin, cayenne pepper, salt, and black pepper to create the spice blend. Set aside.
Pour the beef broth into the slow cooker.
In a large skillet over high heat, add the ground beef. Break it up with a spoon and cook until browned.
Transfer the browned beef to the slow cooker, leaving the drippings in the skillet.
Add avocado oil to the same skillet. Add the diced onion and sauté until softened.
Add the diced green bell pepper to the skillet and continue to sauté.
Add the minced garlic and cook for another minute until fragrant.
Add the diced tomato to the skillet to add moisture.
Stir in the tomato paste.
Add the Worcestershire sauce and beef bouillon powder. Stir everything together until well combined.
Transfer the sautéed vegetable mixture to the slow cooker with the beef and broth.
Add the prepared spice blend to the slow cooker and stir to combine.
Cover the slow cooker and cook for 3.5 hours.
To make the thickener, whisk together water and masa harina in a small bowl until a smooth slurry forms.
Pour the masa slurry into the chili and stir to combine. Let it cook for a few more minutes to thicken.
(Optional) If adding beans, stir in the pinto beans at the end of the cooking time.
Serve the chili in bowls. Garnish with shredded cheese, diced onion, and sliced jalapeños if desired.
Store cooled chili in an airtight container for up to 4 days refrigerated, or freeze for up to 3 months; reheat on the stovetop over medium-low heat or in the microwave.
slow cooker
Yes. Traditional Texas chili is often made without beans; this recipe offers pinto beans as an optional add-in rather than a requirement.
Check the recipe for exact timing, but slow cooker chili typically cooks on low for 6–8 hours or high for 3–4 hours until beef is tender.
Yes. Reduce cayenne pepper for mild heat, or increase it for extra spice; start with the listed amount and taste as you go.
Texas chili is typically thicker, spicier, and meat-forward without beans or served separately; Cincinnati chili is thinner, sweeter, and served over spaghetti.
Yes. Brown the beef, toast the spices, add broth and vegetables, then simmer covered on low heat for 45–60 minutes until flavors meld.
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