11 Easy Crock Pot Recipes
Delicious meals from Meals in Minutes: Slow Cooker that you can prep quickly
Flour, ¼ cup (1½ oz/45 g)
Salt and freshly ground pepper
Boneless beef chuck, 3 lb (1.5 kg), trimmed of excess fat and cut into chunks
Olive oil, 4–6 tablespoons (2–3 fl oz/60–90 ml)
Dried oregano, 1½ teaspoons
Garlic, 4 cloves, minced
Red onions, 2, finely chopped
Beef broth, 2 cups (16 fl oz/500 ml)
Chipotle chiles in adobo sauce, 1 can (7 oz/220 g)
Serves 6 – 8
1. Brown the beef
In a resealable plastic bag, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Add the beef chunks and shake to coat evenly with the flour mixture; reserve the excess flour mixture. In a large frying pan over medium-high heat, warm 4 tablespoons (2 fl oz/60 ml) of the oil. Add half of the beef chunks and cook, turning as needed, until evenly browned on all sides, 10–12 minutes. Transfer to paper towels to drain briefly, and then transfer to the slow cooker. Repeat with the remaining beef chunks, adding the remaining 2 tablespoons oil if needed. Sprinkle the oregano over the meat.
2. Sauté the vegetables
Return the pan to medium-high heat. Add the garlic and all but about ½ cup (2½ oz/75 g) of the onions and sauté until fragrant, about 1 minute. Sprinkle with the reserved flour mixture and sauté for about 1 minute longer. Pour in the broth and add the chipotle chiles with their sauce, breaking up the chiles coarsely with your fingers. Raise the heat to high, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour over the beef.
3. Cook the chili
Cover and cook on the high-heat setting for 3–4 hours or the low-heat 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.