The chipotles really make this dish stand out, adding a lovely smokiness and a hint of spice.
Serves 6 to 8
1 1/2 pounds beef chuck, cut into 3/4-inch pieces
3 (15.5-ounce) cans kidney beans, rinsed and drained
1 yellow onion, chopped
4 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
1/4 cup tomato paste
1 cup tomato puree
3 tsp. chopped chipotle chilies in adobo sauce, plus 1 tsp. sauce
2 Tbsp. soy sauce
2 Tbsp. all-purpose flour
3 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. salt
Grated cheddar cheese, sour cream, chopped red onion and chopped cilantro, for serving
In a slow cooker, stir together the beef, beans, onion, garlic, diced tomatoes and their juices, tomato paste, tomato puree, chipotles and adobo sauce, soy sauce, flour, chili powder, cumin and salt.
Cover and cook on low for 7 hours, or until the beef and vegetables are tender. Taste for seasoning and serve with the cheddar, sour cream, red onion and cilantro.
From Slow Cooker Family Favorites: Classic Meals You'll Want to Share (Countryman Press), by Maggie Shi.