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Slow-Cooked Chili
By Char | August 21, 2008
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Ingredients:
1 1/2 tablespoons vegetable oil
3/4 pound stew beef, cut into 3/4-inch cubes
2 tablespoons Watkins Chili Powder
1 teaspoon Watkins 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
1 16-ounce can black beans, drained and rinsed
1 16-ounce can red kidney beans, drained and rinsed
1 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
Directions:
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 low setting, stirring occasionally. If necessary, then the chili with a little water or stock as it cooks. Serves 8.