Chipotle Steak Chili

Sandi (From CA)'s Note:

From Better Homes & Gardens “New Cookbook”. You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. *murp* And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it’s not that unhealthy.

• Total Time: 1 hrs 35 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 8

• 1 ½ lbs beef shoulder topboneless blade steaks (I use top sirloin) or 1 ½ lbs flat iron steaks (I use top sirloin)
• 1 tablespoon canola oil
• 2 cups chopped onions
• 1 cup chopped green sweet pepper
• 4 garlic cloves , minced
• 2 (15 ounce) cans kidney beans (I mixed kidney and pintos) or 2 (15 ounce) cans pinto beans (I mixed kidney and pintos) or 2 (15 ounce) cans black beans , rinsed and drained (I mixed kidney and pintos)
• 1 -2 teaspoon chopped chipotle chile in adobo
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes , undrained
• ½ cup water , drained (HA! Fooled ya! Don't drain. ,o)
• 4 tablespoons chili powder
• 1 teaspoon dried basil , crushed
• ½ teaspoon black pepper
• shredded cheddar cheese (optional)
• sour cream (optional)
• chopped onions (optional) or scallion (optional)
• avocado , slices (optional)

Directions:

1. Cut beef into ¾” cubes.
2. In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
3. Remove meat, reserving drippings in pan.
4. Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
5. Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
6. Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
7. Bring to boiling; reduce heat.
8. Simmer, covered, about 1 hour or until the meat is tender.

Reviews

[Rose4102]

This was a great recipe. Only change; I used fresh hot peppers and coated the steak in flour before browning. I will definitely make this recipe again....actually, I think it may be my "go to recipe" for chili. :)

[Chef #617521]

First, I have to say the instruction to drain the water is making me laugh way more than necessary. :-D Second, hthis is really, REALLY good. I had leftover chipotle peppers from another recipe (raspberry chipotle sauce) and I used probably double what the recipe called for, but we like stuff pretty spicy. And I used leftover grilled steak (no oil) and we added light sour cream, home canned tomatoes (no sodium), low sodium beans, and we all know that avocado is a healthy fat, and just a ilttle bit of grated cheddar, so all in all this is actually a pretty healthy recipe. Will most definitely make again.

[mayafamcook]

This was delicious! I followed the recipe exactly and one steak fed my family of 7! The chipotle with adobe added just the right touch of heat . (The small can it came in was way too much so I froze the rest.) I served this with Flour Tortillas Diaz...my DH said this is the recipe you take to potlucks...that is a huge compliment coming from a man used to authentic mexican cooking from his mom and nana....DELICIOUS SANDI!!!!