Beef-Chipotle Chili

"In ‘ Williams-Sonoma: One Pot of the Day’"
 
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Ready In:
9hrs
Ingredients:
10
Serves:
8
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ingredients

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directions

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

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