- 2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
- coarse salt and ground pepper
- 2 tablespoons vegetable oil
- 1 medium white onion, diced medium
- 1 medium green bell pepper, seeded and diced medium
- 1 large jalapeno, seeded and diced small
- 5 garlic cloves, roughly chopped
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 6 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 2 bay leaves
- Flour tortillas, warmed, grated cheddar, and cilantro, for serving
- Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
- In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.
Refrigerate cooled mixture in an airtight container, up to 3 days.