Slow Cooker Texas-Style Chili

Ingredients

• 3 lbs beef chuck, cut into 1-inch cubes

• 3 tbsp vegetable oil (for searing)

• 1 large onion, chopped

• 6 cloves garlic, minced

• 3 fresh jalapeños, seeded and chopped (or leave seeds for more heat)

• 1 red bell pepper, chopped

• 1 cup beef broth

• 1 cup crushed tomatoes

• 2 tbsp tomato paste

• ½ cup strong brewed coffee (optional, for depth)

• 2 tbsp masa harina (corn flour, to thicken – optional)

Spice blend:

• 3 tbsp chili powder

• 1 tbsp smoked paprika

• 1 tbsp ground cumin

• 2 tsp dried oregano

• 1 tsp cayenne pepper (adjust to taste)

• 2 tsp salt

• 1 tsp black pepper

Toppings (optional):
Shredded cheddar, sour cream, chopped onions, jalapeños, cilantro

Instructions

1. Brown the beef (optional but recommended):
   Heat oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.

2. Sauté aromatics:
   In the same skillet, add onion, garlic, jalapeños, and bell pepper. Cook until softened, about 5 minutes. Stir in tomato paste and cook another 1–2 minutes. Transfer to slow cooker.

3. Add liquids and spices:
   Pour beef broth, crushed tomatoes, and coffee into the slow cooker. Stir in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper. Mix well.

4. Slow cook:
   Cover and cook on Low for 7–8 hours or High for 4–5 hours, until beef is fork-tender.

5. Thicken (optional):
   In the last 30 minutes, stir in masa harina mixed with ¼ cup warm water to thicken the chili and give it a subtle corn flavor.

6. Serve:
   Ladle into bowls, add toppings of choice, and enjoy with cornbread or tortillas.