Smoky Slow Cooker Chili with Corn Salsa
Ingredients
- 4 lb. (2 kg) boneless beef chuck, trimmed of most fat and cut into 3/4-inch (2-cm) cubes
- Salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) canola oil
- 2 large yellow onions, coarsely chopped
- 8 garlic cloves, sliced
- 2 chipotle chiles in adobo sauce, finely chopped
- 2 Tbs. chipotle chile powder
- 2 Tbs. ground cumin
- 1 tsp. dried oregano, preferably Mexican
- 1/2 to 1 tsp. red pepper flakes
- 1 cup (8 oz./250 g) tomato paste
- 2 to 3 cups (16 to 24 fl. oz./500 to 750 ml) beef broth
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