Cook1 hr 10 mins
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.
- 680.38 g beef shoulder top boneless blade steaks (I use top sirloin) or 680.38 g flat iron steaks (I use top sirloin)
- 14.79 ml canola oil
- 473.18 ml chopped onions
- 236.59 ml chopped green sweet pepper
- 4 garlic cloves, minced
- 2 (850.48 g) can kidney beans (I mixed kidney and pintos) or 2 (850.48 g) can pinto beans (I mixed kidney and pintos) or 2 (850.48 g) can black beans, rinsed and drained (I mixed kidney and pintos)
- 4.92-9.85 ml chopped chipotle chile in adobo
- 425.24 g can tomato sauce
- 425.24 g can diced tomatoes, undrained
- 118.29 ml water, drained (HA! Fooled ya! Don't drain. ,o)
- 59.16 ml chili powder
- 4.92 ml dried basil, crushed
- 2.46 ml black pepper
- shredded cheddar cheese (optional)
- sour cream (optional)
- chopped onions (optional) or scallion (optional)
- avocado, slices (optional)
- 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.
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. :)
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.
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!!!!