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Chipotle Steak Chili

Recipe #191272 | 1¾ hours | 25 min prep | SERVES 8 (Change Servings)

RECIPE BY: Sandi (From CA)

From Better Homes & Gardens “New Cookbook”. You know, the big red (plaid cover) 5-ring binder one. I upped the chili powder here from 2 tablespoons to 4, but you may want to stick with 2. We like it chili-y! To make this slightly less healthy, which (evidently) is my eternal quest, make sure to add lots of cheddar cheese and sour cream. And avocado. And onion. And a big glass of milk. murp And maybe, on the side, a timely appointment in the cardiac department. No, seriously, it’s not that unhealthy.

Posted on: Oct 20, 2006

Ingredients

  • 1 1/2 lbs beef shoulder top boneless blade steak or flat iron steak (I use top sirloin)
  • tablespoon canola oil
  • cups chopped onion
  • cup chopped green sweet pepper
  • 4 garlic clove, minced
  • 2 (15 ounce) cans kidney beans or pinto beans or 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 tomato, undrained
  • 1/2 cup water, drained (HA! Fooled ya! Don't drain. ,o)
  • tablespoons chili powder
  • teaspoon dried basil, crushed
  • 1/2 teaspoon black pepper
  • shredded cheddar cheese (optional)
  • sour cream (optional)
  • chopped onion (optional) or scallion (optional)
  • avocado, slices (optional)
  • Directions

    1. 1
      Cut beef into ¾” cubes.
    2. 2
      In a 4-quart Dutch oven, brown meat, half at a time, in 1 tablespoon hot cooking oil.
    3. 3
      Remove meat, reserving drippings in pan.
    4. 4
      Cook onion, sweet pepper and garlic in drippings until tender; drain fat.
    5. 5
      Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce.
    6. 6
      Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.
    7. 7
      Bring to boiling; reduce heat.
    8. 8
      Simmer, covered, about 1 hour or until the meat is tender.

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    Featured Reviews for This Recipe

    From: fressy

    On Feb 27, 2008

    Loved this recipe. I couldn't find the chipotle chilies at the store, but thought the chili tasted great without them. Will definitely make again!

    0 people found this review helpful

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  • From: JAG0913

    On Feb 10, 2008

    Wonderful recipe. Didn't need to change a thing.

    0 people found this review helpful

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    From: Chef Barry

    On Feb 4, 2007

    The BEST chili recipe EVER! It was a big hit at our duper bowl party!

    0 people found this review helpful

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  • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (427g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1 teaspoon chipotle chiles in adobo

    Calories 318
    Calories from Fat 110 (34%)
    Amount Per Serving %DV
    Total Fat 12.3g 18%
    Saturated Fat 3.7g 18%
    Monounsaturated Fat 5.0g
    Polyunsaturated Fat 1.5g
    Trans Fat 0.3g
    Cholesterol 56mg 18%
    Sodium 814mg 33%
    Potassium 998mg 28%
    Total Carbohydrate 30.3g 10%
    Dietary Fiber 8.4g 33%
    Sugars 8.7g
    Protein 23.9g 47%
    Vitamin A 1466mcg 29%
    Vitamin B6 0.8mg 38%
    Vitamin B12 4.3mcg 71%
    Vitamin C 33mg 55%
    Vitamin E 1mcg 4%
    Calcium 88mg 8%
    Iron 4mg 26%

    detailed view...

    how is this calculated?

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