Slow-Cooked Chili

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Slow-Cooked Chili
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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.

What you'll need

  • 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 to 3 cloves garlic, minced
  • 1 small green or red bell pepper, chopped
  • 1/4 cup chopped fresh parsley
  • 16-ounce can black beans, drained and rinsed
  • 16-ounce can red kidney beans, drained and rinsed
  • 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

How to make it

  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.

  2. 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. Serves 8.
     

Nutritional Information

Per serving (about 1 cup): Calories 297 • Carbohydrates 30g • Total Fat 13.2g • Saturated Fat 4g • Cholesterol 30.6mg • Sodium 1090mg

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