Beef Chili

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
• 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 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

Directions

• 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.