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“In ‘ Williams-Sonoma: One Pot of the Day’”

Ingredients Nutrition


  1. In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
  2. Add the beef chunks and shake to coat evenly with the flour mixture; reserve the excess flour mixture.
  3. In a large frying pan, heat 4 T oil over med-high heat.
  4. Add half of the beef chunks and cook, turning as needed, until evenly browned on all sides, 10-12 minutes.
  5. Drain briefly on paper towels and then transfer to a slow cooker.
  6. Repeat with the remaining beef chunks, adding the remaining 2 T oil if needed.
  7. Sprinkle the oregano over the beef.
  8. Return the pan to med-high heat.
  9. Add the garlic and all but about ½ cup of the onions and sauté until fragrant, about 1 minute.
  10. Sprinkle with the reserved flour mixture and sauté for about 1 minute.
  11. Pour in the broth and add the chipotle chilies with their sauce, breaking up the chilies coarsely with your fingers.
  12. Raise the heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
  13. Pour the contents of the pan into the slow cooker over the beef.
  14. Cover and cook on the high setting for 3-4 hours or on low setting for 6-8 hours.
  15. The beef should be very tender.
  16. Spoon the chili into bowls, sprinkle with the remaining ½ cup chopped onion, and serve.

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