Slow Cooked Chili

1 1/2 tablespoons vegetable oil 1 pound stew beef, cut into 1/4-inch cubes 4 tablespoons chili powder 1 teaspoon cumin 2 tablespoons flour 1 large onion, chopped 4 to 6 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, or 1 can chili beans with sauce 28-ounce can diced tomatoes 1 1/2 cups beef broth 2 tablespoons barbecue sauce (Omit if using chili beans) 3/4 teaspoon salt 1 Jalapeno, diced small 1 tbsp Hot Sauce 1 small can tomato paste Sour cream, chopped fresh parsley, or chopped red onion for garnish

Step 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. 

Step 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.