Chipotle Steak Chili
- Reviews 6
Ready In: 1 hr 35 mins
Serves: 8
Ingredients
- 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
- 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.
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