Karen: Don’t you hate it when you buy a shirt and after one wash it never looks the same again?
Eric: It’s called ironing.
Karen: So…yeah. It will never look the same again.
True story. I don’t just dislike ironing—I’m awful at it. Eric can iron a dress shirt in three minutes; I take twenty and it still looks messy. So when it comes to cozy fall food, I’d rather be wrapped in a sweater and slippers than fussing over a wrinkled shirt.
Until recently I didn’t have a favorite chili. Many recipes seemed similar to me—except the overly sweet ones with brown sugar, which I can’t stand. But this chipotle chili with steak won me over. It tastes like classic chili but with a smoky, spicy chipotle twist and hearty pieces of steak. Perfect for chilly evenings when you just want a warm bowl and a good book.
Chipotle Chili with Steak
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
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Trim excess fat from the steak with a serrated knife and cut into bite-size pieces, about 3/4 inch. Pat the pieces dry with a paper towel and season with salt and pepper.
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Heat 1 tablespoon oil over medium-high heat in a large stockpot or Dutch oven. Add half the meat (or a third if your pot is narrow) and brown on all sides. Remove with a slotted spoon and repeat, adding more oil if needed, until all meat is browned.
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Add the chopped onion, green pepper, and garlic to the pan with the drippings and cook until tender, about 5–8 minutes. Drain excess fat. Stir in chili powder, dried basil, and black pepper. Return the browned meat to the pot and mix in the chopped chipotle peppers in adobo sauce.
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Add the drained beans, undrained diced tomatoes, tomato sauce, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about an hour until the meat is tender, stirring occasionally. Serve topped with sour cream and shredded cheddar.
Notes
Source: Better Homes and Gardens