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Slow-Cooked Stew Meat Chili
Slow-Cooked Stew Meat Chili
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Prep Time:
20 minutes
Cook Time:
365 minutes
Total Time:
385 minutes
Hearty slow cooker chili with tender steak, black beans, kidney beans, diced tomatoes, and fragrant spices, ideal for potlucks or family gatherings.
Ingredients:
  • 1.5 tablespoons vegetable oil
  • 0.75 pound cubed beef stew meat
  • 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
  • 1.75 cups beef broth, divided
  • 1 large onion, chopped
  • 1 small green or red bell pepper, chopped
  • 0.25 cup chopped fresh parsley
  • 2 tablespoons barbecue sauce
  • 1.5 tablespoons brown sugar
  • 2 cloves garlic, or more to taste, minced
  • 0.75 teaspoon salt
Instructions:
  • Prepare all your ingredients.
  • In a large skillet over medium-high heat, heat oil until shimmering. Cook and stir beef until beautifully browned, for about 3 to 5 minutes. Sprinkle in chili powder and cumin, cook until aromatic for about 1 minute. Add flour and cook for an additional minute. Transfer this flavorful mixture to a large slow cooker to continue the magic!
  • Combine diced tomatoes, black beans, kidney beans, beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt, stirring until thoroughly mixed.
  • Cook the beef low and slow for 6 to 8 hours, stirring occasionally, until tender. If the chili is too thick, adjust the consistency by thinning it with the remaining beef broth as needed.

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