Slow Cooker Texas Chili Recipe

Slow Cooker Texas Chili is perfect for a busy day! Throw your ingredients into the slow cooker and have dinner ready to go. Don't have a slow cooker? We'll show you how to make Texas Chili in your Instant Pot too!

Who doesn’t love a big bowl of chili on a cold winter night?

Chili has always been a favorite of ours! Growing up, our mom served slow cooker chili every Halloween! We had to finish our bowl before we could go trick-or-treating. Not a bad incentive on getting your kids to eat their whole meal!

I love that I can throw this into my slow cooker in the morning and have a hot delicious bowl of Slow Cooker Chili when dinner rolls around.

We have a lot of chili recipes on SixSistersStuff. You’ve probably tried our Mom’s Slow Cooker Chili, our White Chicken Chili, or our Best Homemade Chili!

 

Texas Chili vs Regular Chili

Did you know Texas Chili is not like regular homemade chili? This recipe originated from a friend in Texas, so we’ve always called it Texas Chili! After posting, we were surprised at how controversial the beans or no beans conversation was.

Historically, Texas Chili is typically a chili with beef and a chili sauce base. Most Texas Chili recipes don’t have beans or tomatoes like regular chili.

In this recipe, we just couldn’t live without the beans or the tomatoes, so we’ve included both! If you’re looking for a traditional Texas Chili Recipe without beans or tomatoes, you should definitely check out this Homemade Texas Chili!

What we love most about this recipe

  • A thick and delicious soup that fills you up! Anyone else’s husband complain about being hungry after you serve soup for dinner? Not with this recipe! 
  • I considered naming this Easy Texas Chili because of how quick you can throw it together. It takes a few minutes to brown the beef, but the rest is just dumping ingredients.
  • Texas Chili is so easy to adjust! Don’t like it spicy? Leave out some of the chili powder or red pepper flakes. Want it more spicy? Add more! Everyone will love your homemade chili. 

Can you Freeze slow cooker chili?

This recipe should serve around 8 people, but don’t worry if you can’t eat the whole thing! Slow Cooker Texas Chili can easily be stored in the freezer and saved for another day.

To freeze this recipe, let the chili cool to a warm temperature (just turn off your slow cooker and leave the lid open for an hour or so!) and pour your extra chili into a large freezer bag.

You may want to double up on bags, just to avoid any leaking in your freezer.

You can keep it in your freezer for up to 30 days and it will taste as fresh as the day you made it!

To reheat, let it thaw in your fridge for 24 hours. Place your soup into the slow cooker and heat on low 2-3 hours until it’s hot and bubbling again.

To make Texas Chili into a freezer meal, just follow the directions in the post below, but place all of the ingredients in the freezer bag and not the slow cooker.

You’ll want to make sure you cook your ground beef before you place it in the freezer. We also recommend labeling your freezer bags with the date, name of the recipe, and cooking instructions so you know exactly what you need to do when you’re ready to eat it.

looking for another simple and delicious chili recipe? Try our Wendy’s Copycat Chili recipe!

Related Article: Make 10 Freezer Meals in Less Than One Hour!

How to make slow cooker texas chili

Let’s get to the recipe! Here’s what you’ll need to make Homemade Texas Chili:

Ingredients for Texas Chili

  1. 1 pound ground beef —ground turkey works here too!
  2. 1 large onion, diced
  3. 2 green bell peppers, diced
  4. 1 (4 ounce) can diced green chili peppers
  5. 1 (14 ounce) can beef broth
  6. 1 (15 ounce) can pinto beans, drained and rinsed
  7. 1 (14 ounce) can diced tomatoes, undrained
  8. 2 (8 ounce) cans tomato sauce
  9. 1 (6 ounce) can tomato paste
  10. 3 teaspoons minced garlic
  11. 1 Tablespoon cumin
  12. 2 Tablespoons chili powder
  13. 1 Tablespoon sugar
  14. 1 teaspoon salt
  15. 1 teaspoon ground pepper
  16. dash red pepper flakes, optional

Directions: 

In a large saucepan, brown ground beef and diced onion on medium heat. You’ll want to make sure your ground beef is completely cooked through for your slow cooker chili.

Pour your remaining ingredients into the slow cooker and stir until well combined. Be careful! Your slow cooker will be very full at this point.

Place your lid onto your slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours 

Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips – or any of your other favorite toppings.

How to make Homemade Texas Chili in your Instant Pot.

Don’t have enough time to make this in your slow cooker? No worries! You can make Texas Chili in your Instant Pot. Here’s how you’ll do it.

  1. Preheat your Instant Pot to SAUTÉ.
  2. Cook ground beef along with your onions until your meat is no longer pink.
  3. Add other ingredients and stir until combine.
  4. Replace lid and set your top knob to SEALING.
  5. Now press MANUAL or PRESSURE COOK and cook for 25 minutes, then do a quick release.

Watch us make our moms famous chili!

If you have read our recipes and wondered what it’s like in our kitchen while we make our tried and true recipes, check out our YouTube channel!

We take you step-by-step through the recipe. Watch as we make our Mom’s Slow Cooker Chili!

More of our favorite recipes

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

 

Looking for more soup recipes?

Serves: 6-8

Slow Cooker Texas Chili Recipe

This Slow Cooker Texas Chili may be a little different than you're used to! We've added beans and tomatoes for a filling and delicious soup. You can't go wrong with chili on a cold day!

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

Save RecipeSave Recipe

Ingredients

  • 1 pound ground beef
  • 1 onion (diced)
  • 2 green bell peppers (diced)
  • 1 (4 ounce) can diced green chili peppers (drained)
  • 1 (14 ounce) can beef broth
  • 1 (15 ounce) can pinto beans (drained and rinsed)
  • 1 (14 ounce) can diced tomatoes (do not drain)
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 teaspoons minced garlic
  • 1 Tablespoon cumin
  • 2 Tablespoons chili powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • dash red pepper flakes - optional
  • Toppings
  • 1 cup shredded cheddar cheese - optional topping
  • 1 cup sour cream - optional topping
  • 3 green onions (sliced) - optional topping
  • 1 (9.25 ounce) bag Frito corn chips - optional topping

Instructions

  1. In a large saucepan, brown ground beef and diced onion.
  2. Drain the grease from the meat and add meat to slow cooker.
  3. Pour remaining ingredients on top and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  4. Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips - or any of your other favorite chili toppings.
7.8.1.2
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18 Responses to “Slow Cooker Texas Chili Recipe”

    • Unfairbeef
      I wish people would stop saying this. We have clearly moved to a point in history where recipes can have minor differences and still be classified as the same dish. Especially chili. When you speak of chili without beans, you actually mean to reference chili gravy; meant to go on or with something, even beans. Do people even have any reason for this? Is a hamburger not a hamburger because it has ketchup on it? I just feel like people parrot this comment without reason. Do the beans fundamentally change the chili? Does it taste and appear completely differently? Then, why are people trying to say it's something else and not chili?
  1. I commented once but included a link and I guess maybe that isn't allowed (comment isn't showing). Anyhow, no one alive today was there when the first bowl of chili was invented so there should be no arguing as to whether or not beans were or were not included. Both are delicious in my opinion so who really cares? *shrug* Certainly not me! Interesting read on chili cook off dot com backslash history backslash history_ of_ chili dot asp
  2. Well, I am 100% from Texas and I eat chili both ways. I agree, surely we have evolved past certain stereotypes and "rules". If you like beans, add beans. If you don't, leave them out! The beans do not make or break a bowl of chili! Its all about the meat and the seasonings. Personally, I think adding beans just ups the protein without adding additional calories from meat.
  3. To answer your Q, there is no reason to call this Texas chili. I was born, raised, live in Texas. If the folks did their research, they would find chili was born in Texas. On the cattle trail, they had plenty of beans and they had beans in the chili. Very seldom did they have tomatoes. No time to plant a garden. No ground beef. They used chunks of beef, dried peppers, onions, even added potatoes and most anything they had, such as prickly pear. Soaked the juices with campfire sourdough bread. Personally, I like beans in my chili.
    • Phillip Vierke
      Fred is absolutely right. His answer and reasoning for it are sound. I arrived in Texas in 1983 and I can assure you of this. If you mention ground beef in the same sentence as chili a true Texan will grab you up and tie you to the nearest whipping post until you can recite the Texas chili recipe, beans or not, flawlessly! Not too sure about the taters, but if not in the pot how about chili over hash browns instead of rice? Just thinking! By the way, Phil's 1st. rule of cooking: You're not really cooking until you mess with it and make it yours!
    • Kristin
      I just wanted to thank you for being the 1st in the comments to actually talk about the recipe and not continue to bicker back and forth about the bean issue. It's sad that today people always have to make something out of nothing, and people always have something to say about someone or something! When I came across this recipe it NEVER ONCE crossed my mind about the bean issue. Just simply looking for an easy crock pot "chili"! Thank you again!

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