- Season beef with salt and pepper.
- In a large skillet, heat 2 teaspoons oil over high.
- In two batches, brown beef on all sides, 5 minutes per batch (add 2 teaspoons oil for second batch).
- Transfer to a 5- to 6-quart slow cooker.
- In same skillet, add remaining 2 teaspoons oil; add 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; add tomatoes and bay leaves.
- Season to taste with salt and pepper; stir to combine.
- Cover and cook on high for 6 hours.
- Serve in tortillas with cheese and cilantro.
Makes 6 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or tortilla):
350 calories, 13 g fat, 4 g saturated fat, 115 mg cholesterol, 500 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g sugar, 41 g protein
