Slow Cooker Texas Chili

By The Stay At Home Chef

Ingredients

2 pounds beef chuck roast (cut into 1/2 inch cubes)
1 medium white onion (diced)
2 medium red bell peppers (diced)
2 large carrots (diced)
2 celery ribs (sliced)
2 tablespoons Worcestershire sauce
1 cup beef broth
1 (15 ounce can) diced tomatoes
1 (7 ounce can) diced green chiles
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons cornstarch
2 tablespoons lime juice
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Prep Time20mins
Cook Time480mins
Servings6

Instructions

Heat a large skillet over high heat. Sear the beef cubes on all four sides, about 60 seconds per side, until browned. Transfer the seared beef directly into the slow cooker.

Add the diced onion, red bell peppers, carrots, and sliced celery to the slow cooker. Pour in 2 tablespoons Worcestershire sauce, 1 cup beef broth, 1 (15 ounce can) diced tomatoes (with juices), 1 (7 ounce can) diced green chiles, and 2 tablespoons tomato paste. Stir to combine.

Sprinkle in 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt Stir to evenly distribute the seasonings.

Cover and cook on low for 8 hours, or until the beef is tender.

About 30 minutes before the chili finishes cooking, remove 1/2 cup of liquid from the slow cooker and place it into a small bowl. Whisk in 2 tablespoons cornstarch until smooth. Pour the slurry back into the slow cooker, stirring to combine. Continue cooking for the remaining 30 minutes to allow the chili to thicken.

Stir in 2 tablespoons lime juice just before serving.

Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.