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Slow-Cooked Beef Chili

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PREP TIME
20 min
COOKING TIME
365 min
TOTAL TIME
385 min
SERVINGS
8 servings
Dinner
Slow-Cooked Beef Chili
Ingredients
  • 1 1/2 tablespoons vegetable oil
  • 3/4 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 3/4 cups beef broth, divided
  • 1 large onion, chopped
  • 1 small green or red bell pepper, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons barbecue sauce
  • 1 1/2 tablespoons brown sugar
  • 2 cloves garlic, or more to taste, minced
  • 3/4 teaspoon salt
Instructions
1
Collect and prepare all necessary components.
2
Heat a substantial amount of oil in a large, deep pan over a medium-high heat setting. Introduce beef into the pan; cook and stir constantly until it develops a rich brown color, approximately 3 to 5 minutes. Incorporate chili powder and cumin; cook and stir until the aroma becomes pronounced, roughly 1 minute. Combine flour into the mixture and continue cooking for an additional minute.
3
Transfer the cooked meat to a substantial, large container.
4
Combine diced tomatoes, black beans, kidney beans, 1 1/2 cups of beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt until the ingredients are harmoniously integrated.
5
Place the lid on top of the container and cook over low heat, stirring occasionally, until the meat becomes tender, spanning 6 to 8 hours. If the chili reaches an excessively thick consistency, supplement with additional beef broth as it cooks.