Besttexas Chili

This Texas-style chili takes a slow cooker route to a deep, layered flavor that comes from a four-hour low simmer. While true Texas purists swear no beans belong in chili, this version embraces both kidney and pinto beans for substance, fiber, and the kind of stick-to-your-ribs heartiness most cooks actually want.

The unusual element is the whole allspice berries (three of them) tossed in with the bay leaves. They mostly disappear by the end but leave behind a warm, almost cinnamon-and-clove undercurrent that distinguishes this from a flat one-note chili.

Sautéing the onion, celery, and garlic in oil before they go in the cooker isn’t optional. Raw aromatics dumped straight into the slow cooker turn watery and lose their sweetness. The brief stovetop softening builds the foundation.

Top with shredded sharp cheddar and chopped scallions just before serving.

Pro Tips

• Brown the ground beef separately and drain off the fat before adding to the slow cooker; raw beef in the pot makes the chili greasy.
• Fish out the bay leaves and whole allspice before serving; biting into a whole allspice berry is unpleasant.
• The chili tastes even better the next day. Make ahead and reheat for richer flavor.
• If the chili looks too thin after four hours, leave the lid off for the final 30 minutes to reduce.

Variations

• Swap ground turkey or bison for the beef for a leaner chili.
• Add a square of dark chocolate or a tablespoon of cocoa for a Mexican-leaning mole-style depth.
• Stir in a chopped chipotle in adobo for smoky heat without changing the spice profile much.