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).