or use Recipe Finder

Slow-Cooked Chili

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.

Ingredients

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

Instructions

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.
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 (10% DV)
Total Fat 13.2g (20% DV)
Saturated Fat 4g (20% DV)
Cholesterol 30.6mg (10% DV)
Sodium 1090mg (45% DV)
Calcium (10% DV)
Iron (20% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.