Description
A hearty and flavorful chili made with tender stew meat, slow-cooked to perfection with tomatoes, beans, and spices. Perfect for a cozy meal any day of the week.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
1 large onion, diced
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (6-ounce) can tomato paste
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the beef stew meat and brown on all sides, about 5-7 minutes. Transfer the browned meat to the slow cooker.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add diced tomatoes with their juice, kidney beans, black beans, tomato paste, and beef broth to the slow cooker.
Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours, or until the beef is tender and the flavors are well blended.
Taste and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours