Chipotle Chili with Steak

Name: Chipotle Chili with Steak
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 Servings
Ingredients: 1 & 1/2 pounds boneless beef shoulder top blade; salt and pepper to taste; 1-2 tablespoons oil; 2 cups chopped onion; 1 cup chopped green sweet pepper; 4 cloves garlic; 1 tablespoon chili powder; 1 teaspoon dried basil; 1/2 teaspoon black pepper; 2-3 teaspoons chipotle peppers in adobo sauce; 2 oz cans Kidney Beans; 2 .5-oz cans diced tomatoes; 1 oz can tomato sauce; 1/2 cup water; sour cream; cheddar cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
8 Servings
Calories
161 kcal
Course
Main Course
Cuisine
American

Chipotle Chili with Steak

Whitney Jenkins

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This tastes like classic chili, but it has a nice chipotle twist. I love it. Oh, and steak. Did I mention the steak?

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Ingredients

Servings

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 oz cans Kidney Beans pinto beans and/or black beans, drained and rinsed
2 .5-oz cans diced tomatoes undrained
1 oz can tomato sauce
1/2 cup water
sour cream
cheddar cheese shredded

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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 Information

Show Details

Serving 1bowl Calories 161kcal (8%) Carbohydrates 6g (2%) Protein 19g (38%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 51mg (17%) Potassium 420mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 946IU (19%) Vitamin C 27mg (30%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 161 kcal

% Daily Value*

Serving	1bowl
Calories	161kcal	8%
Carbohydrates	6g	2%
Protein	19g	38%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	51mg	17%
Potassium	420mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	946IU	19%
Vitamin C	27mg	30%
Calcium	38mg	4%
Iron	2mg	11%