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Slow-Cooker Texas Chili Recipe

Slow-Cooker Texas Chili

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 21-30 of 39

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  • on February 22, 2011

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    Great recipe. 3/4 cup chili powder seems a lot, but after 7 hours in a slow cooker the chili's heat was not too hot, not too mild. i followed the recipe word for word, no additions, and it came out nicely.

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  • on January 25, 2011

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    Love this recipe! It's fairly spicy, but mellows with time, especially after a day or two. I like to add some ground beef and beans, even corn sometimes, to make it even more flavorful.

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  • on January 16, 2011

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    i think, as i am making this recipe, that i am messing it up. i didn't have chili powder, so i used chipotle chile powder.

    i am going to find out how much of a difference there is between the two when i eat the first bowl....

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  • on January 15, 2011

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    No Sugar!!! Use fresh peppers of your choice! No sour cream ever!

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  • on January 11, 2011

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    Leave out the hot sauce & put it on the table. For real Texas chili, use high quality dried chiles (read Rick Bayless for instructions on how to handle. Watch out for commercial chili powders, they can make-or-break this dish. Thicken with masa harina, because it adds an enchilada flavor.

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  • on January 10, 2011

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    Sadly, not my favourite recipe. I usually only feed beef chuck to my French Mastifs but in this case it has way too much sugar! I have to agree with falsori_11476614 on this one. But viva la difference of opinion! Food is such an important ingredient of a good mood - read all about how to improve your mood on my website!

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  • on January 09, 2011

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    ATTENTION WORLD!!!!
    Texas Chili has NO BEANS... If you put beans in.... it's no longer TEXAS CHILI!!! It's Beans with Meat!!
    This recipe is OK with the brown sugar. The writer of this recipe needs to clarify "What kind of GREEN chilies he is calling for. There are lots of green chilies grown in the region (Mexico & Texas ranging from the very mild Poblano to the brutal Habanero' and Chili Piquin. I have seen great Chili con Carne' with everything from Chocolate, Roasted Peanuts and every kind of hot pepper grown in central America (things you will find in a good "Mole" sauce. NO BEANS or chicken, turkey, armadillo... GOD bless TEXAS and the USA TOO!!!

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  • on January 07, 2011

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    Seriously, no one in Texas will add brown sugar to chili. I've been to many a cookoff and won a local competition myself. Great chili does not have beans in it, much less kidney beans - pinot beans can be served on the side and mixed in with the chili before eating.

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  • on December 21, 2010

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    My college son found this recipe and like others, we were skeptical about the amount of chili powder. We went ahead and made it full strength with the chili powder and it was delicious. Served it over mexican rice and we all raved. Thought we would miss the beans, but that was not the case. Sending my son back to school with a slow cooker and this recipe!

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  • on December 14, 2010

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    I thought this recipe with a little tweaking was wonderful. My husband who is normally the chef of the household said it was the best tasting Chili he's ever had. Here are the changes I made to the recipe:
    Added: 1 lb of ground beef (cooked just before the beef chuck, 1/2 bag of Kidney Beans, one extra onion, 1 tbsp Cayenne Pepper, 10 oz can of Tomato Sauce.
    Deleted: only used 3 tbsp of Chili Powder, only used 1 4.5oz can of green chilies

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