In ‘ Williams-Sonoma: One Pot of the Day’
My Private Note
Units: US | Metric
- 1In a resealable plastic bag, combine the flour, 1 tsp salt, and ½ tsp pepper.
- 2Add the beef chunks and shake to coat evenly with the flour mixture; reserve the excess flour mixture.
- 3In a large frying pan, heat 4 T oil over med-high heat.
- 4Add half of the beef chunks and cook, turning as needed, until evenly browned on all sides, 10-12 minutes.
- 5Drain briefly on paper towels and then transfer to a slow cooker.
- 6Repeat with the remaining beef chunks, adding the remaining 2 T oil if needed.
- 7Sprinkle the oregano over the beef.
- 8Return the pan to med-high heat.
- 9Add the garlic and all but about ½ cup of the onions and sauté until fragrant, about 1 minute.
- 10Sprinkle with the reserved flour mixture and sauté for about 1 minute.
- 11Pour in the broth and add the chipotle chilies with their sauce, breaking up the chilies coarsely with your fingers.
- 12Raise the heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- 13Pour the contents of the pan into the slow cooker over the beef.
- 14Cover and cook on the high setting for 3-4 hours or on low setting for 6-8 hours.
- 15The beef should be very tender.
- 16Spoon the chili into bowls, sprinkle with the remaining ½ cup chopped onion, and serve.
Browse Our Top Meat Recipes
Nutritional Facts for Beef-Chipotle Chili
Serving Size: 1 (270 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 329.9
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 5.6 g
- Cholesterol 112.2 mg
- Sodium 362.5 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 37.4 g
The following items or measurements are not included:
chipotle chiles in adobo