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By Nicholas
Slow Cooker Texas Chili
16 steps
Prep:20minCook:3h
Texas-style chili in a slow cooker. Very flavorful but not really hot at all.
Used these peppers: https://www.amazon.com/dp/B08GYPQRSW
Updated at: Thu, 17 Aug 2023 07:37:38 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories517.6 kcal (26%)
Total Fat36 g (51%)
Carbs10.6 g (4%)
Sugars3.9 g (4%)
Protein35.8 g (72%)
Sodium1003.6 mg (50%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
CHILI SAUCE
2Dried ancho chiles
or similar
4Dried guajillo chiles
or similar
4 cupsbeef broth
2Chipotles
canned in adobo sauce, chopped
2 tablespoonsadobo sauce
from the can
2 tablespoonsoy sauce
1 tablespoonworcestershire sauce
CHILI MEAT
MIREPOIX
3Celery stalks
diced
2Carrots
diced
1Yellow onion
or sweet, diced
2Bell pepper
diced
1 tablespoonground cumin
1 tablespoonpaprika
2 teaspoonsdried oregano
½ teaspoonground cinnamon
¼ teaspoonground allspice
4 clovesGarlic
minced
FINISHING
Instructions
Step 1
Cut all mirepoix veggies and set aside. Measure out all mirepoix spices into a small dish.
Celery stalks3 
Carrots2 
Yellow onion1 
Bell pepper2 Step 2
Decide how many chiles you intend to use. Guajillo peppers are generally smoky and sweet, while ancho peppers are hotter and slightly fruity. Place the dried chiles in a pan over medium-high heat and toast for 3-5 minutes, rotating occasionally. Do not allow them to smoke.
Dried ancho chiles2 
Dried guajillo chiles4 Step 3
Remove the chiles to a bowl and allow to cool slightly. Cut off stems and discard seeds, if desired.
Step 4
Heat up approximately half of the broth in a small pan or microwave until nearly boiling. Place the toasted chiles in the broth to rehydrate.
beef broth4 cupsStep 5
Trim gristle and excess fat from chuck roast. Optionally, cut into roughly 1 to 1.5-inch cubes. Season generously with kosher salt and ground black pepper.
Boneless chuck roast3 poundsStep 6
Add oil to a large pan over high heat. Sear the chuck roast, working in batches if necessary to avoid overcrowding the pan.
avocado oil2 tablespoonsStep 7
Cut the chuck roast into roughly 1 to 1.5-inch cubes, if not already done. Add to slow cooker.
Step 8
Drain any excess fat/oil from the pan, or add an additional tablespoon of avocado oil if the pan is dry.
Step 9
Add mirepoix veggies and cook, stirring frequently for 2-3 minutes, until they just start to soften.
Bell pepper2 Yellow onion1 Carrots2 Celery stalks3 Step 10
Add mirepoix spices and minced garlic. Cook, stirring constantly, until fragrant (about 1 minute).
ground cumin1 tablespoon
paprika1 tablespoon
dried oregano2 teaspoons
ground cinnamon½ teaspoon
ground allspice¼ teaspoon
Garlic4 clovesStep 11
Add mirepoix to the slow cooker.
Step 12
Add all of the chili sauce ingredients to a blender and puree until smooth.
beef broth4 cupsChipotles2 
adobo sauce2 tablespoons
soy sauce2 tablespoon
worcestershire sauce1 tablespoonDried guajillo chiles4 Dried ancho chiles2 Step 13
Pour chili sauce into the slow cooker and stir everything to mix.
Step 14
Cook on low for at least 6 hours or high for at least 3 hours, but the meat will continue to become more tender the longer you let it cook.
Step 15
About 30 minutes prior to serving, taste and add salt if desired. Add the apple cider vinegar and stir to mix.
apple cider vinegar2 tablespoonsStep 16
Serve and garnish as desired.
