Beef-Chipotle Chili

• 14 cup all-purpose flour
• salt
• fresh ground black pepper
• 3 lbs boneless beef chuck, cut into chunks
• 4 -6 tablespoons olive oil
• 1 12 teaspoons dried oregano
• 4 garlic cloves, minced
• 2 red onions, finely chopped
• 2 cups beef broth
• 1 (7 ounce) can chipotle chiles in adobo

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

flour, salt, fresh ground black pepper, beef chuck, olive oil, oregano, garlic, red onions, beef broth, chipotle chiles

Taken from www.food.com/recipe/beef-chipotle-chili-513478 (may not work)