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.
Slow-Cooked Stew Meat Chili
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 ½ tablespoons vegetable oil
- ¾ pound cubed beef stew meat
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons all-purpose flour
- 28 ounce can diced tomatoes
- 16 ounce can black beans rinsed and drained
- 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 barbecue sauce
- 1 ½ tablespoons brown sugar
- 2 cloves garlic or more to taste, minced
- ¾ teaspoon salt
Instructions
- 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.
