1Remove bone from chuck roast if necessary. Cut the chuck roast into cubes, approx. 2 inches in size.
Dredge the meat in the flour.
Set up slow-cooker to warm on low.
2Heat a large skillet over medium heat. Pour 1 Tbs oil into skillet. Brown the floured beef in the hot skillet til brown on all sides.
3Add browned beef to slow-cooker. Do not clean the skillet. Saute the onions in the same skillet with the remaining 1 TBS oil for 3-5 minutes. After the onions are soft and starting to brown, add them to the slow-cooker. Next, pour 1/2 C of the beef bouillon into the skillet, scraping up the browned bits into the broth. Add this bouillon and remaining beef bouillon to the slow-cooker.
4Add the remaining ingredients and seasonings. Stir to blend. Cover and simmer on low for 7-8 hours.
If you use a can of whole tomatoes, you can cut them up in the can with a pair of kitchen shears. Just open the can, insert your shears and snip away, chopping the tomatoes into smaller pieces.
This chili is quite thick. If you like more sauce , add more water. Enjoy!