Slow-Cooked Stew Meat Chili

This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day. Garnish with sour cream, chopped fresh parsley, and chopped red onion.

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

Ingredients

• ¾ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 ½ tablespoons vegetable oil
• ¼ cup chopped fresh parsley
• 1 large onion, chopped
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 (28 ounce) can diced tomatoes
• 1 ½ tablespoons brown sugar
• 2 tablespoons barbeque sauce
• 2 cloves garlic, or more to taste, minced
• 1 (16 ounce) can black beans, rinsed and drained
• ¾ pound cubed beef stew meat
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 ¾ cups beef broth, divided
• 1 small green or red bell pepper, chopped

Recipe Instructions

Step 1

Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. 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

Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.

Step 3

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