Crockpot Chili

• 1/4 c. flour
• 3 lb boneless beef chuck, trimmed of excess fat, and cut into chunks
• 4 - 6 tbl olive oil
• 1 1/2 tsp dried oregano
• 4 cloves minced garlic
• 2 red onions finely chopped
• 2 c. beef broth
• 1 70z can chipotle in adobo sauce
• salt & pepper

1. in resealable bag combine flour, 1 tsp salt, 1/2 tsp pepper. add beef, shake it up to coat evenly, reserve excess flour. Heat 4 tsp oil in a large frying pan. over medium heat. cook beef in two batches turning as needed to brown on all sides, 10 - 12 mins. Drain briefly and add to slow cooker. Sprinkle oregano over meat.
2. Add add'l oil to fry pan if needed. add garlic and onions and saute until fragrant about one minute. sprinkle with reserved flour and continue cooking about one more minute. Add beef broth and chipotles with sauce. Break up chipotles. Raise heat to high bringing mixture to boil; deglaze pan. Pour over beef in the slowcooker.
3. Cover and cook on high heat for 3 - 4 hours; low heat for 6 - 8 hours. Beef should be very tender.

flour, boneless beef chuck, olive oil, oregano, garlic, red onions, beef broth, salt

Taken from www.epicurious.com/recipes/member/views/crockpot-chili-50045018 (may not work)