Slow Cooker Big Batch Texas-Style Chili Slow Cooker Big Batch Texas-Style Chili

Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

This big-batch chili is perfect for feeding a large crowd. Stewing beef is often too lean for slow cooking, so we used a well-marbled whole roast and cut it into cubes. Because there's no evaporation when you use a slow cooker, you need to drain the tomatoes before getting started to keep the chili nice and thick.

  • Prep time 20 minutes
  • Total time 8 hours & 30 minutes



Place tomatoes in colander and let stand for 5 minutes. Discard liquid.

In 7-quart slow cooker, stir together tomatoes, beef, onion, tomato paste, lager, chipotle chilies, oregano, coriander, cumin, garlic powder, honey and salt; cover and cook on low until beef is tender, about 8 hours.

Skim fat from surface of chili. Stir chili well before serving.

Makes 10 to 12 servings.

Nutritional facts per each of 12 servings: about

  • Fibre 2 g
  • Sodium 453 mg
  • Sugars 6 g
  • Protein 37 g
  • Calories 308.0
  • Total fat 12 g
  • Potassium 858 mg
  • Cholesterol 97 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g


  • Iron 37.0
  • Folate 8.0
  • Calcium 5.0
  • Vitamin A 5.0
  • Vitamin C 20.0
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Lunch & Dinner

Slow Cooker Big Batch Texas-Style Chili