18 Hearty Texas Chili Recipes Crock Pot Spicy

When the weather cools down or game day heats up, nothing hits the spot like a big bowl of Texas chili—bold, spicy, and packed with flavor. Whether you crave classic beef, smoky turkey, or a fiery vegetarian twist, these 18 crockpot recipes make it easy to simmer up comfort with minimal fuss. Grab your slow cooker and let’s dive into these hearty bowls of deliciousness!

Classic Texas Beef Chili Crock Pot

Nothing beats coming home to a slow-simmered pot of Classic Texas Beef Chili—rich, smoky, and packed with tender beef that falls apart with every bite.

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 3 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Brown the beef in batches until seared on all sides, about 4 minutes per batch. Transfer to a 6-quart crock pot.
2. In the same skillet, sauté diced onion for 3 minutes until softened. Add 4 cloves minced garlic and cook for 1 minute. Scrape into the crock pot.
3. Stir in 1 can diced tomatoes, 1 can tomato paste, 3 cups beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef shreds easily with a fork.

The magic here? The long cook time melds the smoky spices into the beef, creating a chili so thick, you can stand a spoon in it. Serve with shredded cheese or cornbread for the ultimate comfort meal.

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 30 seconds before adding.

Spicy Texas Chili with Beans Crock Pot

This hearty chili simmers low and slow, packing bold spice and smoky depth—perfect for game day or cozy weeknights.

Ingredients

• 1.5 lbs ground beef (80/20 blend)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can pinto beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the ground beef, breaking it into crumbles, for 5–6 minutes. Drain excess fat.
2. Transfer beef to a 6-quart crock pot. Add diced onion, minced garlic, kidney beans, pinto beans, crushed tomatoes, and beef broth.
3. Sprinkle in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld and onions soften.

The slow cook lets the smoky spices bloom while keeping the beans tender—no mushy textures here! Serve with shredded cheese or cornbread for the full Texas experience.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices.

Texas-Style Venison Chili Crock Pot

This hearty venison chili is slow-cooked to tender perfection, packed with smoky spices and a touch of sweetness—just like they make it in Texas.

Ingredients:

• 2 lbs venison stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Brown the venison in batches for 3–4 minutes per side, then transfer to a 6-quart crock pot.
2. In the same skillet, sauté the onion and bell pepper for 4–5 minutes until softened. Add the garlic and cook for 1 minute, then scrape everything into the crock pot.
3. Stir in the diced tomatoes, kidney beans, beef broth, tomato paste, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using).
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the venison is fork-tender.

The long simmer melds the smoky spices with the rich venison, while the beans and tomatoes keep it satisfyingly thick. Serve with cornbread for the full Texas experience!

Tip: For extra depth, swap 1/2 cup of the beef broth with dark beer.

Slow Cooker Texas Chili with Chipotle

This smoky, hearty chili is a set-it-and-forget-it dream—packed with deep flavors from chipotle peppers and a touch of cocoa for richness.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 3 tbsp tomato paste
• 2 cups beef broth
• 2 chipotle peppers in adobo, minced (plus 1 tbsp sauce from the can)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp unsweetened cocoa powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown the beef chuck in batches, transferring to a 6-quart slow cooker when seared.
2. In the same skillet, sauté diced onion for 5 minutes until softened. Add minced garlic and cook 1 minute more. Scrape into the slow cooker.
3. Stir in diced tomatoes, 3 tbsp tomato paste, 2 cups beef broth, 2 minced chipotle peppers + 1 tbsp adobo sauce, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp cocoa powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the beef shreds easily with a fork. Skim excess fat if needed.

The cocoa and chipotle create a sneaky depth that makes this chili unforgettable—serve with cornbread for the ultimate comfort meal.

Tip: For thicker chili, remove the lid and cook on HIGH for the last 30 minutes.

Texas Chili con Carne Crock Pot

This hearty, no-fuss chili simmers low and slow in your crock pot, packing deep, smoky flavors with just the right kick.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions:

1. Heat 1 tbsp vegetable oil in a skillet over medium-high. Brown the beef in batches until seared, about 3 minutes per side. Transfer to the crock pot.
2. Add the onion and garlic to the same skillet; sauté for 3 minutes until softened. Scrape into the crock pot.
3. Stir in the diced tomatoes, tomato paste, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp cayenne (if using), and 1 1/2 tsp salt. Mix well.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef shreds easily with a fork.

The long simmer melds the spices into a rich, velvety sauce, while the fire-roasted tomatoes add a subtle charred sweetness. Serve with cornbread for the ultimate comfort meal.

Tip: For extra depth, toast whole cumin seeds and chili powder in a dry skillet for 30 seconds before adding to the crock pot.

Smoky Texas Chili with Bacon Crock Pot

This hearty chili gets a double dose of smoky flavor from bacon and chipotle peppers, simmering low and slow for maximum comfort.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 lbs ground beef (80/20)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1-2 chipotle peppers in adobo, minced (seeds removed for less heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional toppings: shredded cheddar, sour cream, sliced jalapeños

Instructions:

1. In a skillet over medium heat, cook chopped bacon until crispy (6-8 minutes). Transfer to a 6-quart crock pot, leaving 1 tbsp drippings in the skillet.
2. Add ground beef to the skillet and brown, breaking it up (5-6 minutes). Drain excess fat, then transfer beef to the crock pot.
3. In the same skillet, sauté onion and bell pepper until softened (4-5 minutes). Add garlic and 2 tbsp tomato paste, stirring for 1 minute until fragrant. Scrape mixture into the crock pot.
4. Add kidney beans, black beans, crushed tomatoes, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, chipotle peppers, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Taste and adjust salt if needed.

The bacon adds a rich backbone to this chili, while the chipotle peppers give it a slow-building warmth that’s perfect for game day or cozy weeknights.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the smoky notes without tasting like chocolate.

Texas Chili with Cornbread Topping Crock Pot

This Texas Chili with Cornbread Topping is the ultimate cozy comfort food—spicy, hearty chili smothered with sweet, fluffy cornbread, all made effortlessly in your crock pot!

• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (8.5 oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)

1. Brown the ground beef and onion in a skillet over medium heat until no pink remains, about 5–7 minutes. Drain excess fat.
2. Transfer the beef mixture to the crock pot. Add kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Prepare the cornbread batter according to the package instructions. Uncover the chili and gently pour the batter over the top, spreading evenly.
5. Cover and cook on HIGH for 1 hour or until the cornbread is cooked through (a toothpick inserted should come out clean).

The magic here? The cornbread soaks up just enough chili flavor while staying tender, creating the perfect bite every time.

Tip: For extra kick, stir in a diced jalapeño or a pinch of cayenne with the spices!

Spicy Texas Turkey Chili Crock Pot

This hearty chili packs a smoky, slow-cooked punch with lean ground turkey and a kick of heat—perfect for game day or a cozy weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey (93% lean)
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• Optional toppings: shredded cheddar, sour cream, sliced jalapeños

Instructions:

1. Heat olive oil in a skillet over medium-high. Add ground turkey and cook for 5–6 minutes, breaking it apart, until no pink remains. Transfer to a 6-quart crock pot.
2. Add onion, bell pepper, and garlic to the same skillet; sauté for 3–4 minutes until softened. Scrape into the crock pot.
3. Stir in kidney beans, black beans, crushed tomatoes, chicken broth, 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Serve hot with toppings of choice.

The smoky paprika and cayenne create a deep, layered heat that mellows beautifully as it simmers—no bland chili here!

Tip: For extra richness, stir in 1 tbsp tomato paste with the spices.

Texas Chili with Pinto Beans Crock Pot

This hearty, smoky chili simmers low and slow in your crock pot, letting the flavors meld into a rich, comforting bowl of Texan goodness.

Ingredients:

• 1.5 lbs ground beef (80/20 blend)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans pinto beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (6 oz) can tomato paste
• 3 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Transfer the beef to a 6-quart crock pot. Add the diced onion, minced garlic, pinto beans, diced tomatoes, tomato paste, and beef broth.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once halfway through.
5. Taste and adjust seasoning if needed. Serve with shredded cheese, sour cream, or cornbread.

The slow cooking deepens the smokiness of the paprika and lets the beans soak up all that savory broth—no bland bites here!

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 30 seconds before adding to the crock pot.

Texas Chili with Chorizo Crock Pot

This hearty chili combines smoky chorizo with classic Texas flavors—set it and forget it for a hands-off dinner that packs a punch.

Ingredients

• 1 lb ground beef
• 1 lb Mexican chorizo, casings removed
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a skillet over medium-high heat, brown the ground beef and chorizo, breaking them into crumbles, about 8 minutes. Drain excess fat.
2. Transfer the meat to a 6-quart crock pot. Add the onion, red bell pepper, garlic, kidney beans, black beans, crushed tomatoes, and beef broth.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld and vegetables soften.

The chorizo infuses the chili with a rich, smoky depth, while the slow simmer ensures every bite is packed with bold flavor. Serve with shredded cheese and cornbread for the ultimate comfort meal.

Tip: For extra heat, stir in a diced jalapeño with the onions and peppers.

Slow Cooker Texas Chili with Beer

This hearty chili gets its deep flavor from a slow simmer with dark beer and smoky spices—perfect for game day or a cozy night in.

Ingredients:

• 2 lbs ground beef (80/20)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 (12 oz) bottle dark beer (like Shiner Bock)
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the ground beef and cook, breaking it up, until browned (about 6 minutes). Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add the garlic and cook 1 minute longer. Scrape into the slow cooker.
3. Stir in the beer, crushed tomatoes, kidney beans, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using).
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring occasionally.

The beer adds a malty richness that balances the smoky heat—just wait for the compliments to roll in! Tip: For extra thickness, uncover and cook on HIGH for the last 30 minutes.

Texas Chili with Black Beans Crock Pot

This hearty, smoky chili simmers low and slow in your crock pot, letting the flavors meld into a rich, comforting bowl of goodness—perfect for game day or a cozy weeknight.

Ingredients:

• 1.5 lbs ground beef (85% lean)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with green chiles
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a skillet over medium-high heat, brown the ground beef with the diced onion until no pink remains, about 6–8 minutes. Drain excess fat, then stir in the minced garlic and cook for 1 minute.
2. Transfer the beef mixture to a 6-quart crock pot. Add the black beans, diced tomatoes, tomato paste, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and cayenne (if using). Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring occasionally.

The slow simmer deepens the smoky-sweet spices, while the black beans add a creamy contrast to the tender beef. Serve with shredded cheese and cornbread for the ultimate comfort meal.

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 30 seconds before adding to the crock pot.

Texas Chili with Ground Sausage Crock Pot

This hearty, smoky chili is a set-it-and-forget-it dream—packed with bold flavors and just the right kick of spice.

Ingredients

• 1 lb ground sausage (mild or spicy)
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Shredded cheddar and sliced jalapeños (for serving)

Instructions

1. In a skillet over medium heat, brown the ground sausage, breaking it into crumbles, until no pink remains (about 6–8 minutes). Drain excess fat.
2. Transfer the sausage to a 6-quart crock pot. Add the onion, bell pepper, garlic, kidney beans, diced tomatoes, tomato paste, and beef broth.
3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender and flavors meld.
5. Serve topped with cheddar and jalapeños.

The smoky paprika and sausage give this chili a depth that’ll have everyone asking for seconds. Tip: For extra richness, stir in 1/4 cup of dark beer with the broth!

Texas Chili with Sweet Potatoes Crock Pot

This hearty, smoky chili gets a cozy upgrade with tender sweet potatoes and a hands-off slow cooker method—perfect for busy weeknights.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground beef and cook until browned, breaking it apart with a spoon (about 5 minutes). Drain excess fat.
2. Transfer beef to a 6-quart crock pot. Add sweet potato, onion, garlic, kidney beans, diced tomatoes, and 2 cups beef broth.
3. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until sweet potatoes are fork-tender.

The smoky paprika and sweet potatoes balance the bold chili spices beautifully, while the slow simmer makes every bite melt-in-your-mouth tender.

Tip: Top with shredded cheddar and a dollop of sour cream for extra richness!

Texas Chili with Jalapeños Crock Pot

This hearty, smoky chili is a set-it-and-forget-it dream—packed with tender beef, warm spices, and just the right kick of jalapeños.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 jalapeños, seeded and finely chopped (keep seeds for extra heat)
• 4 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the beef in batches, transferring to a 6-quart crock pot.
2. In the same skillet, sauté onion, jalapeños, and garlic for 3–4 minutes until softened. Scrape into the crock pot.
3. Add crushed tomatoes, kidney beans, beef broth, tomato paste, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.

The slow simmer melds the smoky spices and jalapeños into a rich, deep flavor—perfect for piling onto cornbread or topping with cool sour cream.

Tip: For a thicker chili, remove the lid and cook on HIGH for the last 30 minutes.

Slow Cooker Texas Chili with Cumin

This hearty chili is all about deep, smoky flavors with a touch of earthy cumin—perfect for setting and forgetting while it simmers into comfort.

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes with juices
• 1 (6 oz) can tomato paste
• 3 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add ground beef and cook until browned, breaking it apart with a spoon, about 6–8 minutes. Drain excess fat.
2. Transfer the beef to a slow cooker. Add diced onion, minced garlic, kidney beans, diced tomatoes, tomato paste, and 3 cups beef broth.
3. Sprinkle in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld and the chili thickens slightly.

The cumin adds a warm, toasty backbone to this chili, while the slow cooking lets the beef become melt-in-your-mouth tender. Serve with shredded cheese and cornbread for the ultimate cozy meal.

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the slow cooker.

Texas Chili with Kidney Beans Crock Pot

This hearty, no-fuss chili simmers all day in the slow cooker, packing bold Tex-Mex flavors with tender beef and creamy kidney beans.

Ingredients:

• 2 lbs ground beef (80/20)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Brown the ground beef in a skillet over medium-high heat until no pink remains (about 6 minutes), breaking it into crumbles. Drain excess fat.
2. Transfer the beef to a 6-quart crock pot. Add the diced onion, minced garlic, kidney beans, crushed tomatoes, tomato paste, and beef broth.
3. Sprinkle in the 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and cayenne (if using). Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once halfway through.

The slow simmer melds the spices into a rich, smoky depth, while the beans stay perfectly plump—no mushy textures here! Serve with shredded cheese or cornbread for the full Texas experience.

Tip: For extra depth, toast the chili powder and cumin in a dry skillet for 30 seconds before adding to the crock pot.

Texas Chili with Shredded Beef Crock Pot

This hearty, smoky chili simmers low and slow until the beef is melt-in-your-mouth tender—perfect for game day or a cozy weeknight.

Ingredients

• 2 lbs chuck roast, trimmed and cut into 2-inch cubes
• 1 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (6 oz) can tomato paste
• 3 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 (15 oz) can pinto beans, drained (optional)

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown chuck roast on all sides (about 3 minutes per side), then transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape into the slow cooker.
3. Stir in diced tomatoes, 6 oz tomato paste, 3 cups beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
4. Shred the beef with two forks. Stir in pinto beans (if using) and cook 15 more minutes to warm through.

The slow cooker deepens the smoky-sweet spices, while the fire-roasted tomatoes add a subtle charred richness. Serve with cornbread for the ultimate comfort meal.

Tip: For extra heat, stir in 1 diced chipotle pepper in adobo sauce with the spices.

Conclusion

With 18 hearty and spicy Texas chili recipes for your Crock Pot, there’s something here for every taste! Whether you like it smoky, fiery, or packed with beans, these dishes are sure to warm you up. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest for fellow chili lovers to enjoy!