Texas-Style Slow-Cooker Chili
A rich, hearty chili simmered for hours with beef, kidney beans, and a blend of smoky spices. This southern-inspired one pot ready in about 75 minutes pairs ground beef, (28 oz) diced tomatoes, (15 oz) kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground beef
- 2 cans (28 oz) diced tomatoes
- 2 cans (15 oz) kidney beans
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 cup diced onion
- 3 cloves minced garlic
Instructions
- Step 1: In a large pot or Dutch oven, cook 1 lb ground beef over medium heat until browned, about 5 minutes. Add 1/2 cup diced onion and 3 minced garlic cloves; cook 2 minutes until fragrant.
- Step 2: Stir in 2 tbsp chili powder, 1 tbsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 2 cans diced tomatoes, 2 cans kidney beans (drained), and 2 cups water. Bring to a boil, then reduce heat to low. Simmer 1 hour, stirring occasionally, until thick and flavorful.
- Step 3: Taste and adjust seasoning. Serve hot with shredded cheese and avocado slices on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Texas-Style Slow-Cooker Chili take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Texas-Style Slow-Cooker Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Texas-Style Slow-Cooker Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Texas-Style Slow-Cooker Chili for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Texas-Style Slow-Cooker Chili?
Southern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 60-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
