Fall Dinner!

Slow-Cooked Chili

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

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.