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Chipotle Chili with Steak from TheFoodCharlatan.com
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5 from 1 vote

Chipotle Chili with Steak

This tastes like classic chili, but it has a nice chipotle twist. I love it. Oh, and steak. Did I mention the steak?
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 161kcal
Author: The Food Charlatan

Ingredients

  • 1 & 1/2 pounds boneless beef shoulder top blade flat iron steak
  • salt and pepper to taste
  • 1-2 tablespoons oil
  • 2 cups chopped onion 2 large
  • 1 cup chopped green sweet pepper 1 large
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2-3 teaspoons chipotle peppers in adobo sauce chopped*
  • 2 15-oz cans kidney beans pinto beans and/or black beans, drained and rinsed
  • 2 14.5-oz cans diced tomatoes undrained
  • 1 15-oz can tomato sauce
  • 1/2 cup water
  • sour cream
  • cheddar cheese shredded

Instructions

  • Use a serrated knife to trim the fat from the steak. Chop into bite-size pieces, about 3/4 inch. Pat them with a paper towel (don't stress about it, just a quick pat) and salt and pepper to taste.
  • Heat 1 tablespoon oil over medium-high heat in a large stock pot or dutch oven. Add half the meat (or 1/3, if your pot is not very wide on the bottom) and cook until browned on all sides. Remove with a slotted spoon to a plate, and repeat until all the meat is browned, adding more oil as necessary.
  • Add onion, sweet pepper, and garlic to the meat drippings and cook until tender, about 5-8 minutes. Drain the fat. Add the chili powder, basil, and pepper. Return the meat to the pot. Stir in chopped chipotle chile peppers in adobo sauce.
  • Stir in beans, undrained tomatoes, tomato sauce, and 1/2 cup water. Bring to boiling; reduce heat to about medium low. Simmer, covered, for an hour, until meat is tender, stirring occasionally. Top each serving with sour cream and shredded cheese.

Notes

*You can find chipotle peppers packed in adobo sauce in the the Latin aisle at the grocery store. You will never use an entire can for anything ever (probably. Send me that recipe and prove me wrong.) So take what you need and put the rest in a labeled ziplock and freeze it. The chipotle I used for this batch was already in my freezer. It works great, I promise.
Source: Better Homes and Gardens

Nutrition

Serving: 1bowl | Calories: 161kcal | Carbohydrates: 6g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 946IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg