Beef & Three-Bean Chili

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

1. Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches.
2. Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings.
3. Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

beef stew meat, chili powder, canola oil, onions, kidney beans, cannellini beans, black beans, tomatoes, beef broth, tomato paste, peppers, brown sugar, garlic, salt, pepper, ground cumin, sour cream

Taken from www.tasteofhome.com/recipes/beef-three-bean-chili/ (may not work)