This hearty slow cooker steak 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.
Ingredients
- 1.5 tablespoons vegetable oil
- 0.75 pounds cubed beef stew meat
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 1 can diced tomatoes , 28 ounce
- 1 can black beans , 16 ounce
- 1 can kidney beans , 16 ounce
- 1.75 cups beef broth , divided
- 1 large onion , chopped
- 1 small green or red bell pepper , chopped
- 0.25 cups chopped fresh parsley
- 2 tablespoons barbecue sauce
- 1.5 tablespoons brown sugar
- 2 cloves garlic , or more to taste, minced
- 0.75 teaspoons salt
Instructions
-
1
Gather all ingredients.
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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