Beef-Chipotle Chili - flour

Method

• In a resealable plastic bag, combine the flour, 1 tsp salt, and 1/2 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 1/2 cup of the onions and saute until fragrant, about 1 minute.
• Sprinkle with the reserved flour mixture and saute 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 1/2 cup chopped onion, and serve.