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Slow-Cooked Chili

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Slow-Cooked Chili

from familyfun.com/magazine

Yield: Serves 8

Ingredients

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

Instructions

Heat oil in large skillet over medium-high heat. Add meat and brown for 2 minutes, stirring often. Add chili powder and cumin and let spices heat for 1 minute, stirring all the while. Stir in flour and let mixture cook for 1 minute more.
Transfer meat mixture to large slow cooker. Add remaining ingredients (except for garnishes) and stir well. Cover cooker and let mixture cook for 6 to 8 hours on low setting, stirring occasionally. If necessary, thin chili with a little water or stock as it cooks.
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