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Slow Cooker Texas-Style Chili with Masa and Cumin

Slow cooker Texas chili simmers beef chuck with chili powder, cumin, and broth until fork-tender. Masa harina thickens the chili for a rich, hearty texture.
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Prep Time 15 minutes
Cook Time 8 hours 46 minutes
Resting 10 minutes
Total Time 9 hours 11 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast trimmed and cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 0.25 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 2 cup beef broth
  • 3 tbsp masa harina
  • 0.33 cup cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat and brown the beef in batches, turning to brown several sides, about 8 minutes per batch.
  3. Transfer the beef to a 6-quart slow cooker.
  4. Add the onion to the skillet and cook, stirring, until softened, about 5 minutes.
  5. Stir in the garlic, chili powder, cumin, oregano, and tomato paste and cook for 30 seconds.
  6. Pour in the beef broth and scrape up the browned bits from the skillet.
  7. Pour the mixture over the beef and stir to combine.
  8. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and has reached at least 145°F.
  9. Whisk the masa harina with the cold water until smooth.
  10. Stir the masa mixture into the chili.
  11. Cover and cook on HIGH for 20 to 30 minutes, until the chili has thickened.
  12. Let the chili rest for 10 minutes before serving.

Notes

For the best texture, whisk the masa harina and cold water until completely smooth before stirring it in. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium option, use reduced-sodium beef broth.