Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering. Place ancho chile peppers in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle flour, cumin, and salt over London broil. Place beef in a 4-qt. slow cooker. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeño peppers, sour cream, and refrigerated salsa. Serve with saltine crackers.
Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.
The flavor of this chili was outstanding! I had to substitute dried chipotle peppers for the ancho chiles, but it was still delicious. The only issue I had, and this is why I gave it three stars instead of four, is that the consistency of this "chili" was definitely soup-like. I followed the recipe exactly as far as the flour coating on the beef. I have no idea what went wrong. I'll gladly try this again since the flavor was so good and the beef exceedingly tender.
I always make a recipe exactly as written, the first time. I cooked it in the crockpot for 6 hours on low, and let it sit in the frig for a day. It was surprisingly bland. I would add either spicier peppers or maybe some chili powder next time, or both. It was easy, and is worth another try.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!