I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there.
—STEVEN SCHEND GRAND RAPIDS, MI
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS (ABOUT 2 1/2 QUARTS)
2 pounds beef flank steak, cut into 1-inch pieces
2 to 4 chipotle peppers in adobo sauce, chopped
1/4 cup chopped onion
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
3 cans (15 ounces each) tomato puree
1 can (14 1/2 ounces) beef broth
1/4 cup minced fresh cilantro
In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro.
To freeze: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.