Recipe Details

Slow-Cooked Stew Meat Chili

This hearty slow cooker steak chili with black beans, kidney beans, diced tomatoes, and lots of spices is perfect for potlucks or family gatherings.

Makes:8 servings

Ingredients

1½ 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
1¾ cups beef broth, divided
1 large onion, chopped
1 small green or red bell pepper, chopped
¼ cup chopped fresh parsley
2 tablespoons barbecue sauce
1½ tablespoons brown sugar
2 cloves garlic, or more to taste, minced
¾ teaspoon salt

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Directions

Prep:20 mCook:365 mReady:6 h 25 m

Gather all ingredients.
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.
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.
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.