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1
In a resealable plastic bag, combine the flour, 1 tsp salt, and 1/2 tsp pepper.
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2
Add the beef chunks and shake to coat evenly with the flour mixture; reserve the excess flour mixture.
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3
In a large frying pan, heat 4 T oil over med-high heat.
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4
Add half of the beef chunks and cook, turning as needed, until evenly browned on all sides, 10-12 minutes.
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5
Drain briefly on paper towels and then transfer to a slow cooker.
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6
Repeat with the remaining beef chunks, adding the remaining 2 T oil if needed.
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7
Sprinkle the oregano over the beef.
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8
Return the pan to med-high heat.
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9
Add the garlic and all but about 1/2 cup of the onions and saute until fragrant, about 1 minute.
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10
Sprinkle with the reserved flour mixture and saute for about 1 minute.
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11
Pour in the broth and add the chipotle chilies with their sauce, breaking up the chilies coarsely with your fingers.
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12
Raise the heat to high, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
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13
Pour the contents of the pan into the slow cooker over the beef.
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14
Cover and cook on the high setting for 3-4 hours or on low setting for 6-8 hours.
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15
The beef should be very tender.
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16
Spoon the chili into bowls, sprinkle with the remaining 1/2 cup chopped onion, and serve.
