Slow-Cooked Chili

By Addie

This hearty 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.

Ingredients

• 1 1/2 tablespoons vegetable oil
• 3/4 pound stew beef, cut into 3/4-inch cubes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 tablespoons flour
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 1 small green or red bell pepper, chopped
• 1/4 cup chopped fresh parsley
• 1 16-ounce can black beans, drained and rinsed
• 1 16-ounce can red kidney beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 1 1/2 cups beef broth
• 2 tablespoons barbecue sauce
• 1 1/2 tablespoons brown sugar
• 3/4 teaspoon salt
• ..................
• Sour cream, chopped fresh parsley, or chopped red onion for garnish

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.

Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks.
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REVIEWS:

This recipe is amazing! Made it with my mom yesterday and it was perfect. It turned out what we expect. Thanks for the recipe.

This is one of our family's favorite Family Fun Recipes. All my kids (ages 3 to 7) will eat it as well as us adults.