Chipotle Beef Chili

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.
Freeze option: 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. Yield: 8 servings (about 2-1/2 quarts).