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
- ½ tablespoons vegetable oil: 1 piece
- beef stew meat: 0.75 pound (cubed)
- chili powder: 2 Tbsp
- ground cumin: 1 tsp
- all-purpose flour: 2 Tbsp
- tomatoes: 1 can (28 ounce can, diced)
- black beans: 1 can (16 ounce can, drained)
- kidney beans: 1 can (16 ounce can, drained)
- ¾ cups beef broth: 1 piece (divided)
- onion: 1 piece (chopped)
- green or red bell pepper: 1 piece (chopped)
- fresh parsley: 0.25 cup (chopped)
- barbecue sauce: 2 Tbsp
- ½ tablespoons brown sugar: 1 piece
- garlic: 2 clove (to taste, minced)
- salt: 0.75 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
