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Slow Cooker Texas Chili

by Skinny Ms.

Slow Cooker Texas ChiliWhat is the official dish of Texas? You guessed it. Chili con carne.  Chili originated from San Antonio Texas where in the 1880′s Mexican American women sold it from stands.  Texas chili may or may not have beans, and this one doesn’t. Many Texans will swear that a true Texas chili shouldn’t have legumes of any sort.  Some Texas chili recipes do not have tomatoes, but a broth created from a blend of chile peppers.  Chili is one of the best crock pot recipes because the low, slow simmer of heating slow cooker foods allows the flavors to infuse perfectly.

One thing is for certain, you could don your cowgirl boots, prepare this slow cooker recipe,  and win a Texas chili cookoff with this version.  It’s simple but tasty. Of course we like that this chili’s so yummy , but we also more-than-like this chili for it’s health supportive properties. Take a look at the some of the good-for-you ingredients in each serving:

Tomatoes: Cooking tomatoes brings out their Lycopene, a powerful antioxidant.  Tomatoes are chock-full of healthful compounds. Read all about all of the nutrition packed into tomatoes here.

Garlic: Early research suggests that garlic may help reduce the number of fat cells that get created in the body. Garlic has natural antibacterial properties and is why people often take garlic fresh or in capsules to fight colds and the flu. Sometimes garlic is referred to as “nature’s antibiotic.” Garlic has also been shown to be anti-inflammatory, and to have cardio-protective benefits.  A high amount of manganese and vitamin B6, selenium and vitamin C  can be found in the flavorsome cloves.  Note, that to get all of the health benefits of garlic, it’s better to peel and mince fresh bulbs than to sprinkle in the powdered.  From a culinary perspective, chefs know that sulphuric garlic and onions are the base of most savory dishes. The combo creates a depth of flavor that can’t be matched in nearly any other ingredient duo.

Chile Peppers: Capsaicin found in Chili peppers has been shown to stimulate the metabolism, and spicy foods have been known to make one feel more full and satiated sooner.  See Peppers on our 12 Superfoods List for the perks of peppers.

Lean Beef: Leaner protein such as lean ground beef can be a good source of iron, and of course protein. Really, any lean red meat like venison or bison would work in this chili.

Cumin:  Cumin is a good source of iron, and may stimulate pancreatic enzymes that aid digestion, according to one piece of research.  Another study showed that cumin may have anti-cancer properties.

So warm up and fill up with chili, because you are supporting your health with every well-seasoned spoonful.

You can find these healthful elements and more in some of our other chilis:
Texas Chili- Vegetarian Style
White Bean Chili
Roadhouse Chili

Spicy Chili with Fire-Roasted Tomatoes

Slow Cooker Texas Chili

Slow Cooker Texas Chili

Yields:  8| Serving Size: 1 cup |Calories: 267| Previous Points:  6| Points Plus:  6| Total Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 101 mg | Sodium: 317 mg | Carbohydrates: 8 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 36 g |


  • 2 pounds lean beef chuck, cubed
  • 2 tablespoons flour
  • 1 tablespoon canola oil
  • 1 onion, minced
  • 1-2 jalapeño peppers, minced
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 can chopped green chilies, drained
  • 3 tablespoons Ancho chili powder
  • 1 teaspoon crushed red pepper flakes, more or less to taste
  • 1 teaspoon dried oregano
  • 3 cups beef stock, fat-free and low-sodium
  • 2 (14 ounce) cans diced tomatoes, and juices
  • Chopped green onions and fat-free Greek yogurt for topping


Toss the cubed beef chuck with the flour. Add the oil to the pan and sear the beef until browned on all sides. Add the onions and jalapeños. Cook until vegetables are soft and add the garlic. Cook for one more minute and transfer the mixture to your slow cooker. Add the rest of the ingredients and stir.

Cook the chili on low heat for 7-8 hours until chili is thick and rich. Serve with desired toppings.

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