Texas Red Chili Cooked

Texas Red Chili Cooked 4 lb. round steak or chuck arm roast 1/3 cup all-purpose flour 1 Tablespoon paprika 1/4 cup Wesson vegetable oil 4 medium onions, chopped 8 cloves garlic, minced 4 dried ancho chilies 4 cups beef stock 1 (12 oz.) beer 1 cup of water 4 jalapeno chiles, minced 1/4 cup mild chili powder 1 Tablespoon smoked paprika 2 Tablespoons dried oregano 1/2 teaspoon cayenne pepper Cut beef into 1 inch cubes. Toss with the flour and paprika. Heat oil in a large, heavy skillet over medium heat. Saute beef in small batches, until browned on all sides (approximately 4 minutes per batch.) Remove each batch once browned, and place in a 7 to 8 quart slow cooker. Cook onions and garlic in skillet drippings for 5 minutes or until tender and golden brown around edges of onion pieces. Soak ancho chiles in 1 cup of hot water for 25 minutes. Drain. Place in bowl of a food processor along with 1/2 cup of water. Puree and add to slow cooker along with the remaining ingredients. Cover slow cooker and cook on LOW for 8 hours, stirring once or twice during cooking process. It’s done when the meat is falling apart-tender and the broth is slightly thickened.