Bull Riders All Beef Chili

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 1/2 pounds cubed beef stew meat
• 1 large eggplant, diced
• 5 tablespoons mild chili powder
• 1/4 cup dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 2 cups water
• 3 cubes beef bouillon
• 1 (6 ounce) can tomato paste
• 3 tablespoons all-purpose flour
• 1 teaspoon sea salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef stew meat in batches and brown on all sides, about 8 minutes per batch.

2. Transfer the browned beef to a 6-quart slow cooker. Add the diced eggplant on top of the meat.

3. In a bowl, stir together the chili powder, dried oregano, paprika, ground black pepper and sea salt until evenly mixed.

4. Sprinkle the spice mixture over the beef and eggplant in the slow cooker and stir to coat.

5. Sprinkle the all-purpose flour over the contents and stir so no dry flour remains.

6. Stir in the tomato paste, crumbled beef bouillon cubes and the water until the paste is dissolved and the mixture is fairly smooth.

7. Cover and cook on low for 8 hours, until the beef is fork-tender and reaches at least 145°F (63°C) in the thickest pieces.

8. Stir well, taste and adjust the salt and pepper if needed. Serve hot.