easy slow cooker Texas chili with rice

Texas Chili with Rice

Lean beef stew meat cooked with onion, garlic, peppers, a DIY chili paste, and copious amounts of rice for an uber hearty, meal prep friendly chili.

Course Main Course
Cuisine American
Keyword chili with rice, slow cooker, texas chili
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings 11 servings
Calories 240 kcal
Author Mason Woodruff


  • 2 lbs Lean Beef Stew Meat
  • 1 tsp Kosher Salt and Black Pepper
  • 2 Tbsp Olive Oil divided
  • 1 Onion diced
  • 4 cloves Garlic minced
  • 3-4 Serrano or Jalapeño Peppers diced
  • 8 C (64oz) Beef Broth
  • 3 C (276g) Instant White Rice

Easy DIY Chili Paste

  • 1/4 C (60g) Tomato Paste
  • 1/4 C (60g) Humble House Guajillo and Jalapeño Sauce or sriracha
  • 2 Tbsp Ground Ancho Chili Powder
  • 1/2 Tbsp Crushed Chipotle Pepper
  • 1/2 Tbsp Cumin


  1. Use a paper towel to pat the beef dry before generously adding salt and pepper. Set aside while you prep the veggies and chili paste.

    salt and pepper on the stew beef
  2. Dice the onion and peppers, mince the garlic, and mix all the chili paste ingredients together.

    diced onion and peppers with minced garlic and chili paste
  3. Heat a large soup pot over medium-high heat. Add 1 tablespoon of the olive oil to the pot before adding the beef. Cook for 3-4 minutes to sear one side before flipping and cooking another 2-3 minutes. Transfer to a plate. (I used a stainless steel skillet to transfer to my Ninja Foodi to slow cook.)

    seared beef in a skillet
  4. Add the remaining 1 tablespoon of oil to the pot and add the onions and peppers. Cook for 4-5 minutes until tender before adding the garlic. (I used a Ninja Foodi which has a sauté function in addition to slow cooking.)

    onions and serrano peppers in the pot
  5. Cook another 30-60 seconds until fragrant before adding the chili paste.

    chili paste and garlic added to the pot with onions and peppers
  6. Stir well before adding the beef back to the pot.

    beef added to the vegetables and chili paste
  7. Add the beef broth to the pot. (If you used a stainless steel skillet or cast iron skillet to sear the beef, use a bit of the broth to deglaze the skillet and get all the crispy bits into the pot.)

    beef broth added
  8. Cover and cook on high for 2-3 hours or low for 4-6 hours. (Make sure the thickest cuts of beef are cooked to an internal temp of 160F and are tender.) Add the rice, cover, and cook for another 30-45 minutes until most of the remaining broth has been absorbed.

    rice added to the Texas chili
  9. Serve with a dollop of Greek yogurt or sour cream, more guajillo sauce, or your choice of fixins. Enjoy!

    cooked Texas chili with rice

Recipe Notes

Nutrition Facts
Texas Chili with Rice
Amount Per Serving (1 cup (260g))
Calories 240 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 24g8%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.