Slow-Cooked Stew Meat Chili
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Slow-Cooked Stew Meat Chili

1. Vegetable oil - 1 ½ tablespoons
2. Cubed beef stew meat - ¾ pound
3. Chili powder - 2 tablespoons
4. Ground cumin - 1 teaspoon
5. All-purpose flour - 2 tablespoons
6. Diced tomatoes - 1 (28 ounce) can
7. Black beans, rinsed and drained - 1 (16 ounce) can
8. Kidney beans, rinsed and drained - 1 (16 ounce) can
9. Beef broth, divided - 1 ¾ cups
10. Onion, chopped - 1 large
11. Green or red bell pepper, chopped - 1 small
12. Chopped fresh parsley - ¼ cup
13. Barbecue sauce - 2 tablespoons
14. Brown sugar - 1 ½ tablespoons
15. Garlic, or more to taste, minced - 2 cloves
16. Salt - ¾ teaspoon

How to cook deliciously - Slow-Cooked Stew Meat Chili

1. Stage

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 3 to 5 minutes. 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. Stage

Stir in diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt until well combined.

3. Stage

Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin chili with remaining beef broth as it cooks if the consistency is too thick.