Rating
Published Mar 5th
Prep 20m Cook 6h 5m Additional - Ready In 6h 25m
Servings 8 servings Calories 267.8
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.
Recipe 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
Cooking 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.
Nutrition Facts
- Calories 267.8
- Carbohydrate 30.4 g
- Cholesterol 23.4 mg
- Fat 9.3 g
- Fiber 9.5 g
- Protein 15.6 g
- Saturated Fat 2.9 g
- Sodium 966.9 mg
- Sugar 7.1 g