Chipotle Steak Chili
Ingredients
- 1 1/2 lbs. beef shoulder top boneless blade steaks or flat iron steaks (I use top sirloin)
- 1 Tbs. canola oil
- 2 C. chopped onions
- 1 C. chopped green sweet peppers
- 4 garlic cloves, minced
- 2 15 oz. cans kidney beans or pinto beans or black beans, rinsed and drained (I mixed kidney and pintos)
- 1-2 tsp. chopped chipotle chilies in adobo
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes, undrained
- 1/2 C. water
- 4 Tbs. chili powder
- 1 tsp. dried basil, crushed
- 12 tsp. black pepper
- shredded cheddar cheese optional
- sour cream optional
- chopped onions or scallions optional
- avocados, slices optional
Directions
Cut beef into 34 cubes. In a 4 quart Dutch oven, brown meat, half at a time, in 1 Tbs. 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.



Reviews (3)
I am thinking that since it has the usual 4 tablespoons of chili powder and the chipotle chilis, that it is only one to two teaspoons of black pepper (since black pepper is so great on beef). But why bother with a crock pot when you have already used a Dutch oven? Lowest heat, covered and voila! Hummmmmmmm..... weird huh?
Flag as inappropriate Sheryll_Rufus | October 8, 2009
Reported mkuhlman | October 21, 2008
Flag as inappropriate t_rudywhit | October 10, 2008