Slow-Cooked Stew Meat Chili
Description
This hearty slow cooker steak chili with black beans, kidney beans, diced tomatoes, and lots of spices is perfect for potlucks or family gatherings.
Ingredients
•
1 1/2 tablespoons vegetable oil
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3/4 pound cubed beef stew meat
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2 tablespoons chili powder
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1 teaspoon ground cumin
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2 tablespoons all-purpose flour
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1 (28 ounce) can diced tomatoes
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1 (16 ounce) can black beans, rinsed and drained
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1 (16 ounce) can kidney beans, rinsed and drained
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1 3/4 cups beef broth, divided
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1 large onion, chopped
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1 small green or red bell pepper, chopped
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1/4 cup chopped fresh parsley
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2 tablespoons barbecue sauce
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1 1/2 tablespoons brown sugar
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2 cloves garlic, or more to taste, minced
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3/4 teaspoon salt
Directions
1
Gather all ingredients.
2
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.
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.
4
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.