Slow Beef Chili


This is one of my all-time favourites. The beef and beans give it plenty of body, but thanks to the crock pot it’s a juicy dish that’s easy to eat. Goes nicely with rice and a bit of grated cheese.


1.5 tbsp vegetable oil
3/4 lb stewing beef, cubed
2 tbsp chili powder
1 tsp cumin
2 tbsp flour
1 onion, chopped
2 or 3 cloves garlic, minced
1 green or red bell pepper, chopped
1/4 cup fresh parsley, chopped
16 oz can of black beans, drained and rinsed
16 oz can of red kidney beans, drained and rinsed
28 oz can of tomatoes, diced
1.5 cups beef broth
2 tbsp barbecue sauce
1.5 tbsp brown sugar
3/4 tsp salt
Sour cream for topping
Chopped fresh parsley to garnish (or jalapenos if you like it extra hot!)

Brown the meat for about 2 minutes in hot oil in a skillet, then add your cumin and chili powder. Let those cook for 1 minute before stirring in the flour, then leave it for another minute before emptying the skillet into your crock pot. Add all the other ingredients that aren’t toppings, then cook for up to 8 hours on a low heat, stirring once an hour and adding small amounts of extra liquid if it gets dry.