Recipe by Sandi (From CA)
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.
Top Review by 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. :)
- 1 1⁄2 lbs beef shoulder top boneless blade steaks (I use top sirloin) or 1 1⁄2 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
- 1⁄2 cup water, drained (HA! Fooled ya! Don't drain. ,o)
- 4 tablespoons chili powder
- 1 teaspoon dried basil, crushed
- 1⁄2 teaspoon black pepper
- shredded cheddar cheese (optional)
- sour cream (optional)
- chopped onions (optional) or scallion (optional)
- avocado, slices (optional)
Directions See How It's Made
- Cut beef into ¾” cubes.
- In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
- Remove meat, reserving drippings in pan.
- Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
- Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
- Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
- Bring to boiling; reduce heat.
- Simmer, covered, about 1 hour or until the meat is tender.