Slow Cooker Chili with Stew Meat

Ingredients List

• 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 barbecue sauce

• 1 ½ tablespoons brown sugar

• 2 cloves garlic, or more to taste, minced

• ¾ teaspoon salt

Instructions

Prepare all necessary ingredients before starting the recipe.

Heat oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned (about 3 to 5 minutes). Stir in chili powder and cumin, and cook for 1 minute or until fragrant. Mix in flour and cook for an additional minute. Transfer the browned meat to a large slow cooker.

Mix in diced tomatoes, black beans, kidney beans, 1 1/2 cups of beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt until everything is evenly combined.

Cover the slow cooker and cook on Low, stirring occasionally, until the beef becomes tender, about 6 to 8 hours. If the chili thickens too much, add the remaining beef broth to thin it out as it cooks.

Nutritional Information (per serving)