Slow Cooker Texas Style Chili
Is there any better feeling than walking into your house, when it’s dark (already) at 5pm, and smelling the juicy, spicy, richness of Texas-style chili in the slow cooker?
This chili is rich and hearty, simple and uncluttered. No beans, no veggie chunks – just saucy chunks of juicy, tender beef that shreds apart with the lightest pull of a fork.
Slow Cooker Texas Style Chili
- 1–2 tablespoons avocado or vegetable oil
- 2 1/2 to 3 pounds beef chuck roast, fat trimmed, cut into 3-inch cubes
- 2 1/2 teaspoons salt (1 teaspoon per pound of meat, more to taste)
- 1 yellow onion, finely diced
- 5 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1/4 cup chili powder
- two 4.5-ounce cans green chiles
- one 14-ounce can crushed fire roasted tomatoes
- Green onions
- Sour cream
- Cheddar cheese
- Chips or cornbread
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