Description
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.
Ingredients
- 1 ½ tablespoons vegetable oil
- ¾ pound cubed beef stew meat
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) can black beans, rinsed and drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 ¾ cups beef broth, divided
- 1 large onion, chopped
- 1 small green or red bell pepper, chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons barbeque sauce
- 1 ½ tablespoons brown sugar
- 2 cloves garlic, or more to taste, minced
- ¾ teaspoon salt
Instructions
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 6 hrs 5 mins
Total Time: 6 hrs 25 mins
Servings: 8