Ingredients 2 12 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 12 teaspoons ground cumin 34 teaspoon chili powder 34 teaspoon dried oregano 6 tablespoons all-purpose flour 1 34 cups low-sodium chicken broth 1 can (14 ounces) diced tomatoes 2 bay leaves Flour tortillas، warmed، grated cheddar، and cilantro، for serving
Directions Season beef with salt and pepper. In a large skillet، heat 2 teaspoons oil over high. In 2 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.