Slow-Cooker Beef And Three-Bean Chili - cooking recipe

Ingredients

1 1/2 lbs beef stew meat, cut into 1-inch pieces
2 teaspoons chili powder
1 1/3 cups chopped onions
2 tablespoons canola oil
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans or (15 ounce) can white kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 cup beef broth
1 (6 ounce) can tomato paste
2 jalapeno peppers, seeded and chopped
1 tablespoon brown sugar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
sour cream (optional)

Preparation

Place beef in a large resealable plastic bag; add chili powder and toss to coat.
In large skillet over medium heat, brown beef and onion in oil.
Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
Stir in beef, onion and drippings.
Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
Serve with sour cream, if desired.