1 ½ pounds beef chuck, cut into ¾-inch pieces
3 (15.5-ounce) cans kidney beans, rinsed and drained
1 yellow onion, chopped
4 garlic cloves, chopped
1 (28-ounce) can diced tomatoes
¼ cup tomato paste
1 cup tomato purée
3 teaspoons chopped chipotle chiles in adobo sauce, plus 1 teaspoon sauce
2 tablespoons soy sauce
2 tablespoons allpurpose flour
3 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon salt
Grated cheddar cheese, sour cream, chopped red onion, and chopped cilantro, for serving


In a slow cooker, stir together the beef, beans, onion, garlic, diced tomatoes and their juices, tomato paste, tomato purée, chipotles and adobo sauce, soy sauce, flour, chili powder, cumin, and salt.

Cover and cook on low for 7 hours, or until the beef and vegetables are tender. Taste for seasoning and serve with the cheddar, sour cream, red onion, and cilantro.


Serves 6 to 8


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