Tuesday, I shared a recipe for chili seasoning and today I am sharing our all-time favorite recipe for slow cooker chili. I’m a little nervous to call this Texas Chili because I’m not from Texas. It’s a recipe that is adapted from Emeril’s Chuck Wagon Chili, so I considered that name…and I thought about Chili Con Carne…and then I went down a Google and Wikipedia hole and learned lots about chili but was left still a little unsure about what to call this. All that to say, if you’re from Texas…I’m fully aware that this is probably not completely authentic. Trust me, I’m not trying to be an authority on chili. I’m just sharing an absolutely delicious chili recipe, and I’m 100% confident that this recipe falls perfectly under the characterization of “absolutely delicious.” What I did find in common with all the information is that Texas chili should not, cannot, must not include beans. And you will not find any beans anywhere in this recipe. So, there’s that. That’s my disclaimer. Now let’s talk about this chili. We host an annual harvest party at our home and I’ve been making this chili for the past few years, along with a big batch of turkey and beef chili. My mom makes our white chili recipe although she’s been threatening to make vegetarian chili instead. I don’t know, I think she’s going to have to make both, it’s hard to choose between the two. I usually make a gigantic batch of this Texas chili – I’m talking probably in the ballpark of 15 pounds of meat. It goes in my big electric roaster. And it always disappears! This chili is gone way before the other two types, and people absolutely rave about it. Try it for yourself and see – I think you’re gonna love it!
About this Slow Cooker Texas Chili
This type of chili is slightly more labor-intensive than a chili made with ground meat and beans, but not much. Although it cooks in a slow cooker, you don’t want to skip the step of browning the meat and sautéing the vegetables. Browning the meat adds a ton of great flavor and gives it fantastic color. Sauté the vegetables to soften them, and then add the spice mixture to the skillet and toast it for a little bit to really draw out the flavors. These small steps lead to maximum flavor in this chili. Then, once everything is combined in the crock pot, the magic happens. The end result is meltingly tender meat, and super flavorful chili that everyone goes crazy for.
What to serve With Chili
Chili is always great served with healthy cornbread, or these fancy-pants corn muffins. Another great choice is brown butter skillet cornbread. Or Fritos (why is chili soooo good with Fritos?!). Or oyster crackers. Or all of the above, if I’m being honest with myself. Of course, don’t forget loads of cilantro, guacamole, chopped onions or scallions, and sour cream or plain Greek yogurt. I like to have a couple of dips and salsas on hand, too. My Mexicali Dip is pretty irresistible, and everyone loves 7 Layer Dip. I love homemade Chipotle Salsa and my Restaurant Style Salsa is the best (and it’s easy to make!). Make sure you have plenty of tortilla chips on hand if you’re hosting a chili party!
Make It Your Own
Everyone seems to have their own recipe for chili. While we really love this chili and think it’s absolutely perfect the way it is, you may consider this recipe a starting point. Add or subtract any ingredient that really makes it chili for you. Here’s just a few suggestions:
Add beans if you like. Why not? There aren’t any judges looking over your shoulder.Tinker with the seasoning. Make it more spicy or less spicy. Add more garlic or use less.Don’t care for beef chuck? Use ground beef or turkey. It’s your chili after all.
Storage & Reheating Tips
This recipe makes a big batch of chili but it’s great leftover and it also freezes well for future meals. Store leftover chili promptly in covered containers. It will keep in the refrigerator up to 3 days and four to six months in the freezer. Before reheating frozen chili, thaw it overnight in the fridge. Put chili in a saucepan or skillet on the stove and heat gently until warmed through. You can microwave leftovers as well, either choosing the Reheat option on your microwave, or in 30-second intervals.
More Chili Recipes
While I’ve mentioned a few of our favorites in this post, I have a few more up my sleeve. Try:
Instant Pot White Chicken ChiliInstant Pot Chili – Paleo and Whole30 – this is a super versatile chili!Vegetarian Quinoa Chili with Black BeansCreamy Queso Chili – creamy chili? It’s the best!Easy Chicken Chili Recipe – this one only has FIVE ingredients!Turkey Quinoa Chili (under 200 calories!)Jerk Chicken Chili – easy one pan meal!
