Texas Red Chili Cooked In The Crock Pot – It’s Ready In Just A Few Hours

I love trying new recipes from other parts of the country. Everything that derives from Texas is always bold on flavor, which I like. I mean, as they say, everything is bigger in Texas, right? This delicious slow cooker chili is no exception to the rule. I like how there is a chuck roast in the mix instead of ground beef. What a lovely change from what I’m used to. There are other changes detailed below for you northerners 🙂

Check out what my pals over at Chin Deep had to say about this recipe:

Did you know that authentic Texas Chili has no tomatoes or beans in it? If you’re used to chili with beans, tomatoes, corn and ground beef, this is not that. This is more like Mexican beef stew. It’s hearty, delicious, spicy and more refined than what I would call “traditional” chili.

I honestly did not know that! How strange! Well, whatever. This Texas chili is freaking GOOD!



4 lb. round steak or chuck arm roast

1/3 cup Gold Medal all-purpose flour

1 Tablespoon McCormick paprika

1/4 cup Wesson vegetable oil

4 medium onions, chopped

8 cloves garlic, minced

4 dried ancho chilies

4 cups beef stock

1 (12 oz.) beer

1 cup of water

4 jalapeno chiles, minced

1/4 cup mild chili powder

1 Tablespoon smoked paprika

2 Tablespoons dried oregano

1/2 teaspoon cayenne pepper


Cut beef into 1 inch cubes. Toss with the flour and paprika. Heat oil in a large, heavy skillet over medium heat. Saute beef in small batches, until browned on all sides (approximately 4 minutes per batch.) Remove each batch once browned, and place in a 7 to 8 quart slow cooker. Cook onions and garlic in skillet drippings for 5 minutes or until tender and golden brown around edges of onion pieces.

Soak ancho chiles in 1 cup of hot water for 25 minutes. Drain. Place in bowl of a food processor along with 1/2 cup of water. Puree and add to slow cooker along with the remaining ingredients. Cover slow cooker and cook on LOW for 8 hours, stirring once or twice during cooking process. It’s done when the meat is falling apart-tender and the broth is slightly thickened.


Quick Tip: Serve this yummy chili with cornbread.

Thank you to Chin Deep for this amazing photo.


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