Slow-Cooked Stew Meat Chili

This hearty slow cooker steak chili with black beans, kidney beans, diced tomatoes, and lots of spices is perfect for potlucks or family gatherings.

• Preparation Time: 20 mins
• Cooking Time: 6 hr 5 mins
• Total Time: 6 hr 25 mins
• Calories: 268 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons barbecue sauce
• 2 cloves garlic, or more to taste, minced
• 1 (16 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 small green or red bell pepper, chopped
• 0.25 cup chopped fresh parsley
• 0.75 teaspoon salt
• 1.5 tablespoons brown sugar
• 1.5 tablespoons vegetable oil
• 0.75 pound cubed beef stew meat
• 1.75 cups beef broth, divided

Recipe Instructions

Step 1

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 3 to 5 minutes. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.

Step 2

Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin chili with remaining beef broth as it cooks if the consistency is too thick.

Step 3

Stir in diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt until well combined.

Step 4

Gather all ingredients.