Recipe By Katie
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. 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. 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. 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

Reviews

  1. I really liked this when I made it a couple of weeks ago, so I made it again. This time, I doubled the recipe so I had plenty to freeze. I also used cubed pork and beef 50/50 which added a nice depth to the meat flavors. I think next time I'm going to hold - Read more ...
  2. Awesome recipe, we have made it twice now! Second time around I just added more stew meat and doubled the recipe highly recommend! Even my family loves it.
  3. Overall good. would halve the onion amount and increase the meat quantity next time.
  4. Easy, savory, hearty, and forgiving if you’re a cook like me who doesn’t always have all the ingredients or seasonings. I’ve made this three times now and I’ve never had parsley. I found this recipe by accident when I had stew meat but no carrots or potatoes. Now I make this rather than stew. It - Read more ...
  5. Amazing flavor easy to make I got rave reviews when I made it for my party definitely make it again
  6. Was easy to make and very tasty!
  7. So good! Most of my family doesn’t like it too hot so I omitted the cayenne pepper and I used crushed tomatoes instead of diced. Everyone had two helpings! I will definitely make again!
  8. Next time I would add a little less broth, but other than that it was great! The whole family enjoyed it!
  9. This chili was so simple to make and the family LOVED it! It did come out a tad thinner than I normally would like but I'll just add less beef broth to start next time and that should do the trick. I put this together the night before and that worked out great. I will - Read more ...

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