Yummy crock pot chili

My friend downstairs had us over for sunday dinner last week and this is what she made. It was awesome. Some of the best chili I've ever had. Enjoy!

Slow-Cooked Chili

1 1/2 Tbsp vegetable oil
3/4 lb beef stew meat, cut into 3/4-inch pieces
2 Tbsp chili powder
1 tsp cumin
2 Tbsp flour
1 large onion, chopped
2 to 3 cloves garlic, minced
1 small green bell pepper, chopped
1/4 cup chopped fresh parsley
16-oz can black beans, drained and rinsed
16-oz can red kidney beans, drained and rinsed
28-oz can diced tomatoes
1 1/2 cups beef broth
2 Tbsp barbecue sauce
1 1/2 Tbsp brown sugar
3/4 tsp salt
Garnishes: sour cream, shredded cheese, fresh chopped parsley, crushed tortilla chips

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.

Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except 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 beef broth