-
1
Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
-
2
Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
-
3
Cook until the vegetables have softened, about 6 minutes.
-
4
Scrape the vegetables into the slow cooker insert.
-
5
Return the skillet to med-high heat and add the ground beef.
-
6
Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
-
7
Return the skillet to med-high heat and add the remaining tablespoon oil.
-
8
Salt and pepper the cubed beef on all sides.
-
9
When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
-
10
Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
-
11
Return the skillet to med-high heat and add 1/4 cup water.
-
12
Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
-
13
Pour the liquid into the slow cooker.
-
14
Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
-
15
Remove the largest chunks of beef one at a time to a plate.
-
16
Using two forks, shred the meat, then replace it in the pot.
-
17
Stir the chili and serve hot.
