Slow-Cooked Stew Meat Chili recipe

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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

Nutrition Info

267.8 calories
carbohydrate: 30.4 g
cholesterol: 23.4 mg
fat: 9.3 g
fiber: 9.5 g
protein: 15.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 966.9 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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.

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