Scale

2.5 lbs beef chuck roast, cut into 1-inch cubes

2 tbsp vegetable oil

1 large yellow onion, diced

4 cloves garlic, minced

3 tbsp chili powder

1 tbsp smoked paprika

1 tbsp ground cumin

1 tsp dried oregano

1/2 tsp cayenne pepper (optional)

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

1 cup beef broth

1 tbsp apple cider vinegar

Salt and black pepper, to taste

Optional toppings: shredded cheddar, diced onions, jalapeños, sour cream

1. In a large skillet over medium-high heat, heat oil. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.

2. In the same skillet, sauté onion 3–4 minutes, then add garlic and cook 1 minute. Stir in tomato paste and all spices.

3. Cook for 1–2 minutes, then deglaze pan with a splash of broth and scrape up browned bits.

4. Transfer mixture to the slow cooker with the beef.

5. Add crushed tomatoes, remaining broth, vinegar, salt, and pepper. Stir to combine.

6. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until beef is fork-tender.

7. Taste and adjust seasoning. Serve hot with desired toppings.

For thicker chili, simmer with lid off for last 30 minutes.

Leftovers freeze beautifully for up to 3 months.

Add masa harina or cornmeal at the end for a thicker texture.

Keywords: texas-style chili, slow cooker chili, no bean chili, beef chuck chili