Slow-Cooked Stew Meat Chili

Name: Slow-Cooked Stew Meat Chili
Yield: 8
Ingredients: 1 can kidney beans, rinsed and drained; 3/4 mg cubed beef stew meat; 1 3/4 c beef broth, divided; 3/4 tsp salt; 2 Tbsp chili powder; 1 tsp ground cumin; 2 Tbsp all-purpose flour; 1 can diced tomato; 1 can black beans, rinsed and drained; 1 large onion, chopped; 1 small green or red bell pepper, chopped; 2 Tbsp barbeque sauce; 2 cloves garlic, or more to taste, minced; 1/4 c chopped fresh parsley; 1 1/2 Tbsp vegetable oil; 1 1/2 Tbsp brown sugar

0 mins

Total time

8

Serving

16

Ingredients

Enable cook mode

Ingredients

can kidney beans, rinsed and drained

³⁄₄

mgcubed beef stew meat

1³⁄₄

cbeef broth, divided

³⁄₄

tspsalt

Tbspchili powder

tspground cumin

Tbspall-purpose flour

can diced tomato

can black beans, rinsed and drained

large onion, chopped

small green or red bell pepper, chopped

Tbspbarbeque sauce

cloves garlic, or more to taste, minced

¹⁄₄

cchopped fresh parsley

1¹⁄₂

Tbspvegetable oil

1¹⁄₂

Tbspbrown sugar

Directions

Step 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.

Step 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.

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