Slow Cooker Texas Chili Con Carne

Texas chili con carne is all about deep, smoky flavors and tender, slow-cooked beef. Unlike traditional chili, this version skips the beans and focuses on big chunks of meat simmered in a thick, spicy sauce.

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Using a slow cooker makes this chili incredibly easy to prepare. The beef slowly breaks down, soaking up the bold flavors of chili peppers, smoky spices, and tomatoes. The longer it cooks, the richer and more intense the flavors become. Serve it hot with cornbread, over rice, or as a topping for nachos and baked potatoes.

This recipe brings out the heartiness of classic Texas chili while keeping it simple enough for anyone to make at home.

Why This Texas Chili Con Carne Stands Out

• Big, Bold Flavors – Made with dried chili peppers, smoky paprika, and cumin for an authentic taste.
• Tender Slow-Cooked Beef – Simmered low and slow until the meat is melt-in-your-mouth soft.
• No Beans, Just Meat – A true Texas-style chili focuses on the beef and rich, thick sauce.
• Perfect for Meal Prep – Tastes even better the next day and freezes well for later.
• Customizable Heat Level – Adjust the spice to your liking with different chili varieties.

If you’re looking for a hearty, no-bean chili with deep, smoky richness, this is the one to try.

What You’ll Need for Slow Cooker Texas Chili Con Carne

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• Beef Chuck Roast – A tough cut that becomes fork-tender after hours of slow cooking.
• Dried Ancho and Guajillo Peppers – Provide smoky, slightly sweet heat and depth.
• Garlic and Onion – Build a strong, aromatic base for the chili.
• Crushed Tomatoes and Tomato Paste – Help create a thick, flavorful sauce.
• Beef Broth – Adds richness and enhances the deep, meaty taste.
• Ground Cumin, Smoked Paprika, and Oregano – Key spices for bold, earthy flavors.
• Dark Chocolate or Cocoa Powder – A secret ingredient that deepens the overall flavor.

These ingredients come together to create a chili that’s smoky, rich, and perfectly spiced.

How to Make Slow Cooker Texas Chili Con Carne

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• Prepare the Chili Paste – Toast dried chilies in a dry pan until fragrant, then soak them in warm water before blending into a smooth paste.
• Brown the Beef – Sear chunks of beef in a hot skillet to develop deep flavor.
• Sauté the Aromatics – Cook onions and garlic until soft and fragrant.
• Combine Everything in the Slow Cooker – Add beef, chili paste, tomatoes, spices, and broth.
• Slow Cook Until Tender – Let it cook on low for 6-8 hours until the meat falls apart.
• Adjust Seasoning and Serve – Stir in a bit of dark chocolate for extra depth, then serve hot with your favorite toppings.

This slow-cooking process ensures every bite is rich, flavorful, and perfectly tender.

Pro Tips for the Best Texas Chili Con Carne

• Use Whole Dried Chilies – They add more depth than pre-ground chili powder.
• Sear the Meat First – This builds a deeper, more complex flavor in the final dish.
• Let It Cook Low and Slow – The longer it simmers, the richer and more tender it gets.
• Add Dark Chocolate – Just a small amount rounds out the spice and richness.
• Let It Rest Before Serving – Flavors develop even more if you let it sit for 15-20 minutes before eating.

With these small adjustments, your chili will have layers of bold, smoky flavor.

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Best Ways to Serve Texas Chili Con Carne

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• With Cornbread – A classic pairing that balances out the spice with a slightly sweet bite.
• Over Rice – Helps soak up all the rich, thick sauce.
• Loaded on Baked Potatoes – A hearty, filling way to enjoy chili.
• As a Hot Dog Topping – Texas chili dogs are an unbeatable combination.
• With Tortilla Chips – Makes for an incredible chili nacho dish.

However you serve it, this chili brings bold flavors and satisfying heat.

How to Store and Reheat Leftovers

• Refrigerate in an Airtight Container – Stays fresh for up to 4 days.
• Reheat on the Stovetop – Warm over low heat, stirring occasionally, to keep the flavors intact.
• Freeze for Later – Can be stored in the freezer for up to 3 months.
• Thaw in the Fridge Overnight – Reheat gently to preserve the rich texture.

Chili always tastes even better the next day, so don’t hesitate to make extra.

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Slow Cooker Texas Chili Con Carne

This slow cooker Texas chili con carne is packed with smoky, bold flavors, featuring tender chunks of beef simmered in a rich, spicy sauce made with dried chilies and aromatic spices. No beans—just deep, meaty goodness.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine American, Texas

Servings 6 servings

Equipment

• Slow Cooker For long, slow simmering
• Large skillet For browning the beef
• Blender or Food Processor For making the chili paste
• Wooden spoon For stirring the chili while cooking

Ingredients

  

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• 2 lbs beef chuck roast cut into 1-inch cubes
• 2 tablespoons vegetable oil for searing
• 3 dried ancho chilies stems and seeds removed
• 2 dried guajillo chilies stems and seeds removed
• 4 cloves garlic minced
• 1 medium onion chopped
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper adjust to taste
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 can crushed tomatoes (14 oz)
• 1 ounce dark chocolate or 1 teaspoon cocoa powder

Instructions

 

• Toast dried chilies in a dry pan until fragrant. Remove from heat, soak in warm water for 10 minutes, then blend into a smooth paste.
• Heat vegetable oil in a skillet over high heat. Sear the beef cubes until browned on all sides, then transfer to the slow cooker.
• In the same skillet, sauté onions and garlic until soft. Stir in cumin, smoked paprika, oregano, and cayenne, cooking for another minute.
• Add tomato paste, beef broth, crushed tomatoes, and chili paste to the slow cooker. Stir well to combine.
• Cover and cook on low for 8 hours until beef is fall-apart tender.
• Stir in dark chocolate, letting it melt into the chili for extra richness.
• Serve hot with your choice of toppings.

Notes

• Adjust spice levels by increasing or decreasing cayenne pepper.
• For extra depth, add a splash of brewed coffee or espresso.
• Serve with diced onions, shredded cheese, or jalapeños for added texture and flavor.

Keyword no bean chili, slow cooker beef chili, Texas chili

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!