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
  • 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.

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  • 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.

  • Step 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.

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