Go Back
Print Recipe

Texas Chili

An excellent chili made the Texas way, with meat and no beans!
Prep Time45 minutes
Cook Time8 hours
Total Time8 hours 45 minutes
Course: Main Course

Equipment

  • Slow Cooker

Ingredients

  • 3 lbs beef chuck cut into 1 1/2" cubes
  • 2 tbsp light brown sugar
  • 1 tbsp kosher salt
  • 2 tbsp vegetable oil
  • 1 small onion finely chopped
  • 5 cloves garlic smashed and finely chopped
  • 1 tbsp ground cumin
  • 10 oz original Rotel
  • 10 oz hot Rotel
  • 1 tbsp green Tabasco sauce
  • 1 1/2 cup water
  • 3/4 cup chili powder

Alternative to 3/4 cup of Chili Powder

  • 2 tbsp paprika
  • 2 tbsp ground cumin
  • 2 tbsp cayenne pepper
  • 2 tbsp oregano
  • 4 tbsp garlic powder

Instructions

  • Toss the beef with 1 tablespoon brown sugar and 1 tablespoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides. Transfer to a 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, can of hot Rotel, cumin, and chili powder and cook 3 minutes. Increase the heat to medium-high, add 1 1/2 cups water and can of original Rotel and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7-8 hours.
  • Stir in the remaining 1 tablespoon brown sugar and 1 tablespoon green Tabasco sauce.
  • Garnish with sour cream and cheese, if desired.